Come on let's first get to know the duck collarbone, it is this thing, it looks quite a lot of meat.

Grab your home chopping knife, a knife down, let the collarbone separated. This makes it better for tossing later in the preparation. Of course, I can't stop you if you have to eat the whole thing, so get a super deep pan.

Look, after splitting it's the sauce, does it look a little like chicken wings.

Find a big pot. I used the biggest steamer in my house, a 30cm one. Put the collarbones in neatly.

Add half the amount of sliced green onion and ginger to the top of the collarbone.

Add all the wine and enough cool water to cover the bones! Cool water! Cool water!

Stir and cook!

Blanched collarbone with water, wash the blood foam and dirt on the top, put aside to drain.

Seasonings:

Scallion and ginger, essential.

Cinnamon, incense leaves as the only spices in the formula is indispensable, is already the minimum amount, can not be reduced.

Pepper to remove fishy, Garcinia Cambogia to increase the numbness, chili pepper to stimulate the taste buds to increase the aroma of appetizing. It is recommended to reduce the amount, but can not be used.

Soy sauce is used to add freshness, and dark soy sauce is used to add color. You can't replace each other.

Icing sugar, adjust the taste, fresh.

Beer, white wine, deodorization, aroma, freshness.

The above materials, do not like can reduce the amount, but can not not add. One is indispensable, the material is not complete also please do not try! All are very common, better to buy things, do not be lazy oh!

All dry ingredients first yard in the bottom of the casserole. (green onion, ginger, cinnamon, sesame leaves, pepper, chili peppers, vinegar pepper, rock sugar)

To control the water of the collarbone yard. The casserole is 4L, and the walls of the pot are straight up and down, which means that the diameter of the mouth and the bottom of the pot are basically the same size. Look at the size on the picture for your reference, making 12 lockbones is basically the limit.

Sprinkle in all the wet seasonings evenly, in the order of Sriracha, soy sauce, white wine, and beer. (Once all the wet seasonings have been added, make it large enough to cover two-thirds of the ingredients, or at least one-half, without adding water, and if you think it's too little, add a little more stein.)

Cover and turn on high heat. Be careful that the flame does not exceed the bottom of the pot, this is out of love for the pots and pans.

On high heat, turn with a wooden spatula to try to coat all the lockjaw in the broth, cover for another 5 minutes, and turn the heat down to medium-low. Turn the collarbones every few minutes while the soup dries up. (I was wrapping wontons at the same time this time, and went to flip them after a dozen or so.)

The first time the pot opens is the sauce!

The soup is dried up to this extent you can turn off the heat. Because the casserole is a good insulator, the heat from the bottom of the pot will keep the soup warm even after you turn off the heat. If the collection is too dry. Covered with a lid a simmer instead of the bottom will be paste.

The whole process in the casserole takes about 40-60 minutes, depending on the fire of your home stove, anyway, do not let it paste the pot, turn it over diligently.

Don't rush out, cover the pot and continue to simmer for a while, it's best to let it naturally cold and then out, it is quite flavorful!