[Ingredients/Seasoning] 6 duck wings, 2 shallots, 5 slices of ginger, garlic 10 petal, pepper 1 piece, braised duck wings in Cantonese style 1 package, soy sauce 120cc, and chicken powder 1 spoon.

[production process]

1. Put the halogen bag, water 1000cc, soy sauce and chicken powder in the material into a pot, soak for 30 minutes and then boil for later use.

2. Wash the duck wings, put them in a pot, add appropriate amount of water, rice wine and ginger, boil them over high fire, blanch the duck wings to remove fishy smell, remove them and rinse them with cold water until cool.

3. Wash the chicken gizzard and cut it into long sections, pat the garlic evenly, put it into the pot according to the method of 1, add the pepper and duck wings, marinate for about 20 minutes on low fire, stew for another 20 minutes after turning off the fire, and take out the duck wings and bake them in the oven for 2 minutes.