1. Illicium verum, Cinnamomum cassia, Zanthoxylum bungeanum, Foeniculum vulgare, Flos Caryophylli, fragrant leaves, white pepper granules, Fructus Amomi Rotundus, Fructus Momordicae, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae and dried Chili are washed, soaked in water for fragrance, and put into fish-boiling bags for later use.

2. Cut off the nails from the duck's paw and remove the fascia from the duck neck for later use.

3. Duck's paw and duck neck fly into water for standby.

4. Take the oil from the pan. After the rapeseed oil is heated, the lard melts.

5. Rock sugar when the oil temperature is 60% hot, turn to low heat and stir-fry the sugar color.

6. Make broth, cold soup, duck's feet, duck neck, halogen medicine bag, onion knot, ginger slices, and boil over high fire.

7. Add Guangdong rice wine, soy sauce, fish sauce, homemade miso and salt, bring to a boil, turn to low heat, cover the pot and stew.

Take out the duck neck after 8.30 minutes and let it cool. Take out the duck feet after 1 hour and let it cool.

9. Take the brine out of the pot, cool it and soak the duck feet and duck necks in the brine for 3 hours.