1. Clean the duck wings, add ginger and rice wine to marinate to remove fishy
2. Boil the duck wings with cold water after removing the fishy in a pot to remove blood foam and impurities
3. After blanching, wash both sides with hot water to completely remove residual blood foam.
4. Prepare a portion of boiled meat: 1 piece of ginger, 5 pieces of dried chili, pepper, star anise, bay leaf, cinnamon, fragrant sand, and white kou
5. A bit of old soup deliberately left after braised pork. My old soup is 11 years old this year
6. Add boiled meat to the old soup, because there is old soup, you don’t need too much boiled meat
