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1. Take the duck out of the refrigerator to thaw
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2. After thawing, soak in clean water for 30 minutes, soak in bleeding water and rinse again for later use.
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3. Duck goods in a pot under cold water, add green onion, ginger slices, cooking wine and blanch water, boil the bleeding foam, rinse with water and set aside.
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4. Raise the pot and heat oil, add the shallots, ginger slices, and dried chili until fragrant.
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5. Add salt, light soy sauce, dark soy sauce, rock sugar, sweet noodle sauce, red oil chili, beer, star anise, cinnamon, bay leaf, and pepper to boil.
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6. Place the duck neck first, simmer for 15 minutes, add duck wings and add a small amount of hot water, simmer for 30 minutes on medium heat, then collect the juice on high heat. (The juice does not need to be collected)
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7. Soak the duck neck and duck wings in the broth for half an hour, turning it over every ten minutes to evenly taste.
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8. Out of the pot!
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Tips:1. Soak it in the soup for a while to add more flavor, or put it in the refrigerator for a few hours before eating.
2. Students who like spicy food can add a little more chili. This is a slightly spicy version.
