1. Wash fresh duck legs and remove foreign hair. Put it in a pot, pour some cold water, cover it and bring it to a boil over medium heat. After the water boils, continue to cook for about five or six minutes to let the blood bubble out.

2. Take out the duck leg and put it in another pot. Pour in a proper amount of boiling water (note: boiling water). Just drown the duck legs with water and boil the water. After the water is boiled, pour in cooking wine, light soy sauce and braise in soy sauce, and add marinade packets, onion ginger and dried Chili packets. After the water is boiled again, cover it and simmer. (Note: the salinity can be adjusted by itself)

After stewing for more than an hour, the soup is about half left. At this time, chopsticks can be easily inserted into the meat. Open the lid and add rock sugar, turn to high heat and collect the juice. Note: people should watch while collecting juice and can't leave.

After the juice is collected, the duck leg is served. Be careful not to completely drain the juice.

Pour a little juice left in the pot into a small bowl and dip it. Note: the juice will be very thick after cooling, and it can be restored to liquid state in microwave oven 10 ~ 20 seconds.

6. After the duck legs are completely cool, cut into pieces and set the plate.