Seasoning: clove 3g, pepper 5g, cinnamon 3g, star anise 3g, fennel seed 3g, tsaoko 3g, white wine 5g, salt 50g, white sugar 1 0g, soy sauce100g, dried tangerine peel 5g, and appropriate amount [edit this paragraph]. Making method1.Check the fine hair of duck wings, peel off the yellow skin of duck feet and remove the hard shell of toes and claws, and soak in boiling water.

2. Clove, pepper, cinnamon, fennel, Amomum tsaoko, dried tangerine peel, etc. are sewed in bags with porous cloth, tied at the mouth of the bag, put in a pot, and put in 6 bowls of water for about half an hour. After the flavors of each material are emitted, move the pot away from the fire.

3. Put the pot on the fire, clean it, dry it and heat it, and inject 4 tbsp of raw oil into the pot. When the oil boils, put the duck wings and duck feet into it, turn the fire fiercely, turn the duck feet and duck wings with a spatula until they are yellowish, put them into the brine pot, put the pot back on the fire, then add all the salt, sugar, soy sauce, soy sauce and wine, cover and cook for about 20-30 minutes. Half an hour, take out the filtered marinade and eat it.