1. Cut off the roots of the duck wings, cut off the toenails of the duck feet, wash them and put them in a pot, add water that can completely submerge the ingredients, and add the green onions, ginger, and cooking wine in seasoning 1.
2. Cook for about two minutes after the fire is boiled.
3. Remove the scum with clean water, drain and set aside.
4. Put about 1.8 liters of water in the soup pot and prepare to boil. Put about 20 grams of oil in the wok, add green onions, ginger, and garlic, and fry until the surface is slightly yellow.
5. Then add star anise, cinnamon, Chinese pepper, grass fruit, bay leaves, dried millet pepper, cumin, and stir-fry over low heat to create a fragrance.
6. Take out the fried spices and put them in boiling water (you can put the spices in a gauze bag) and cook them on a low fire.
7. Then fry the sugar color: use the remaining oil of the spices in the wok, add rock sugar, and low heat.
8. After the rock sugar is melted, boil it into a maroon red color (do not stir it with a spatula during the period, you can turn the pot), and then put the fried sugar color into the brine pot (be careful of boiling burn when the sugar color is put into the brine).
9. Add a little water to the dried yellow sauce to bring it up
10. Put it in the pot and stir-fry over low heat for about two minutes
11. Then pour the dark soy sauce, light soy sauce, cooking wine, turn to high heat and bring to a boil
12. Pour the sauce cooked in the previous step into the marinade pot (the marinade pot should be kept on a low heat)
13. Then add salt and chicken powder (if the taste is sweet, add 10-20 grams of rock sugar)
14. Add the prepared duck feet and duck wings, and bring to a boil on high heat.
15. Turn to medium-low heat and cook for about 35 minutes, then turn off the heat and soak for about an hour to taste.
16. Take out after the taste
17. Duck feet
18. Duck wings
