Preparation materials: 300g of duck's paw, 3 duck's wings, 50g of duck's heart, 500g of duck neck, 300g of duck's chin, 2 pieces of cinnamon, 25g of pepper, 3 pieces of fragrant leaves, 30g of dried red pepper, 2 pieces of angelica dahurica, 2 pieces of tsaoko, 70g of light soy sauce, 60g of cooking wine.

Production steps:

1. Prepare the required materials and clean them.

2. Put the washed duck pieces into a cold water pot, and add 3 slices of ginger, 3 slices of angelica dahurica 1 slice, 4 slices of tsaoko 1 slice, 3 slices of fragrant leaves 1 slice, 3 slices of garlic cloves and a proper amount of cooking wine. Boil for another 5 minutes to remove blood foam.

3. Put the remaining seasoning into the bowl.

4. Wash the blanched duck pieces and put them into the pot, pour the prepared seasonings together, then add the blanched duck pieces, boil them together with high fire and turn to low heat.

5. After a small fire, the marinade is almost gone, and the juice is collected in a big fire (chopsticks can be used to stir during the juice collection process to make the taste even)

6, has been completed, can not finish eating, put it in the refrigerator to take away. If you like to eat something delicious, put it in the refrigerator for one night and eat it the next day.