1. Wash duck wings and set aside
2. Prepare the color materials, cut the green onion into sections and slice the ginger for later use
3. Put the duck wings into the pot in cold water, add a little rice wine, green onion, ginger and garlic slices to get rid of the fishy smell, blanch them and remove them for later use. (Unclean miscellaneous hairs can be plucked after blanching, which is easier)
4. Heat the wok, pour a little cooking oil, add pepper and dried chili into small pieces and fry until fragrant, then add green onion, ginger, garlic and fragrant leaves and fry until fragrant.
5. When the aroma and spiciness come out, add a proper amount of water to the pot, bring to a boil on high heat, add light soy sauce, soy sauce, proper amount of phoenix marinade juice, thirteen spice bag and rock sugar, boil on high heat for about ten minutes
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