1. Wash duck, duck feet, duck wings and pork belly and set aside.

2. Wrap star anise, cinnamon, cloves, grass fruits, and licorice into a medicine bag with gauze.

The ratios are approximately: 3:2:3:2:3. 3. Put the medicine packet into the pot, add two large bowls of water, one-third of dark soy sauce, one-third of light soy sauce, and three parts of fish sauce.

In a large bowl, add an appropriate amount of white wine, rock sugar, and salt, and bring to a boil over high heat.

4. Wash and cut the garlic into pieces. Fry half of the garlic until golden brown, and leave the other half unfried. Cut the ginger into slices, wash the coriander, add an appropriate amount of oil, and add it to the pot where the medicine packets are cooked and continue to boil.

into brine.

5. Put the meat in the brine. After it is cooked, turn to low heat and continue to boil for about 30 minutes, then turn off the heat.

6. Remove the meat, drain the oil and cool.

7. Cut and place on a plate, add a little coriander and pour on the marinade.