1 will remove the residual hair of the duck wings after washing and draining, cut from the joints, the middle part of the wing and then cut two knives in order to taste.

2, anise, cinnamon, pepper clean; dried chili pepper cleaned and cut into two, remove the seeds; grass berries cleaned with a knife pat broken; ginger slices, garlic peeled.

3, hot pot of oil, into the star anise, cinnamon, pepper, small fire will be burst out of the flavor.

4, add the duck wings, turn up the heat, lay the wings flat on the bottom of the pan, fry one side and then flip it over, frying both sides of the duck wings until lightly browned.

5: Add two small spoons of cooking wine and stir-fry well; then add ginger, garlic, grasshopper, dried chili peppers, dark soy sauce, sugar, salt, oyster sauce, and chicken broth, and stir-fry well until the duck wings are colored.

6, add the appropriate amount of hot water (to completely submerge the duck wings), high heat until slightly boiling with a soup ladle to scoop out the foam, cover the pot with a lid, turn to low heat and cook for about 30 minutes.

7, open the lid of the pot, the soup collection thicker (at this time you can pick up star anise and other spices do not) can be.

Notes:

1, duck wings must be fried dry moisture fried until the oil, so that it looks a slightly charred feeling, and then put into the wine, you can play a very good role in the deodorization of the aroma.

2, please pay attention to the amount of water in the pot to prevent burning dry, if you need to add water, please be sure to heat the water.