1, required materials: 5 duck heads, 5 duck wings 1 kg, 300g duck feet, 2 duck necks, a small piece of ginger, half a green onion, whole garlic, 0/2 dried peppers 1 piece, fragrant sand 1 piece and cumin/kloc-0. Clove 1 g, Zanthoxylum bungeanum 1 8g, 3 small crystal sugar, 5 tablespoons of light soy sauce, 6 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, oyster sauce1spoon, beer 1200ml, 5 tablespoons of oil spicy seeds, appropriate amount of salt and 3 tablespoons of post-harvest sauce.

2. Wash the prepared duck heads, wings, paws and duck necks first, then soak them in clear water for half an hour to remove excess blood. Tips: there will be a thin layer of white skin on the surface of duck neck, which is best cut with scissors, otherwise the duck neck will not be easy to taste when it is marinated.

3. During the soaking period of duck goods, we prepared 1 1 species of spices for today's braised duck goods, including dried pepper, fragrant sand, cumin, dried tangerine peel, fennel, tsaoko, star anise, fragrant leaves, pepper, cinnamon and clove. These spices have the functions of removing fishy smell, enhancing fragrance and enhancing spicy taste, and are very suitable for the braised duck goods. After the spices are prepared, it is best to soak them in warm water for a while, so that not only the surface gray layer can be cleaned, but also the astringency of some spices can be removed, and it is not easy to paste when the spices are fried later.

4. Then prepare the auxiliary materials, peel and slice the ginger, wash and cut the green onions, and remove the skin of garlic without chopping. The green onions here can also be replaced by chives.

5. Then adjust the seasoning juice for the marinade. Pour 5 tablespoons of light soy sauce, 6 tablespoons of dark soy sauce, 3 small crystal sugar, 1 tablespoon of oyster sauce, 5 tablespoons of oil spice and a proper amount of salt into the bowl and stir well. Because what we are going to do today is spicy braised duck, so we add some spicy oil into the seasoning juice to increase the spicy degree. Friends who can't eat spicy food can choose not to add spicy oil.

6. Put the soaked duck into the pot in cold water, then add 3 tablespoons of cooking wine, half of ginger slices and green onions. After boiling over high fire, turn to medium heat and blanch for 3 minutes. After 3 minutes, remove and wash for later use.

7. Pour an appropriate amount of cooking oil into the pot, pour all the spices and onion, ginger and garlic into the pot, and stir-fry the fragrance over medium heat.

8. Then add 3 spoonfuls of pillar sauce and continue to stir-fry with medium heat. Pillar sauce has a good refreshing effect, so it is best not to omit this material.

9. Then pour all the blanched duck goods into the pot and stir-fry until the color is even.

10, pour in beer and the sauce juice prepared before, cover it, boil over high heat, and turn to low heat for 40 minutes. You can taste the saltiness of the brine by opening the lid on the way. If it is not salty enough, add some salt. The brine here is better than the dishes you usually eat, because after the duck is marinated, it needs to be soaked to make it tasty. If it is not salty enough, it is difficult to make the duck tasty.

1 1, finally marinated, let the duck goods soak in it 1 hour or so before eating, and the taste is better.