1. Put an appropriate amount of water in the wok (you can drench the duck wings), add cooking wine and a piece of ginger, bring to a boil, and blanch the duck wings.
2. The blanched duck wings are taken out to control the water and set aside.
3. Put an appropriate amount of oil in the wok, heat up, and stir-fry the duck wings for 2 minutes.
4. Add ginger and garlic until fragrant, pour in sweet glutinous rice wine, and stir well.
5. Put the soy sauce, stir well, add appropriate amount of broth or water, add the rest of the ingredients, and turn to a low heat to boil for about 30 minutes.
6. When the soup is thick, turn to high heat to collect the juice, and stir-fry until the soup is evenly coated on the duck wings.
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