1. Duck wings wash clean
2. Cut the duck wings apart to fit the size
3. First add the dark soy sauce and stir well, then add cornstarch and stir well. Put it in the refrigerator and marinate for more than half an hour.
4. Prepare the ginger and cut into small pieces
5. Prepare the perilla, cut into small pieces, use half of the thicker for the cooking process, and put the other half when it's ready.
6. Without oil, put the duck wings in a wok and fry on medium heat until the skin is slightly browned
7. Add ginger slices and half of the perilla and stir-fry, add water just to cover the duck wings, cover the lid and simmer for about half an hour after the water is boiled
8. Put in the remaining half of the perilla when the juice is almost collected, and stir-fry the juice until it reaches a little bit and you can put it on a plate
9. Finished, start eating!
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