1. Wash the duck claws and cut off the nails.
2. Cut in half.
3. Wash the duck neck.
4. Chop into three centimeters in length.
5. Bring to a boil in a pot of cold water.
6. Remove and rinse with cold water to remove bubbles.
7. Set aside to drain the water.
8. Garlic smashed, ginger sliced, dried pepper cut into sections, rattan pepper.
9. Heat the small hot pot, add the ingredients in step 8 and stir-fry, stir up the aroma and pour out.
10. Pour oil in a pan over a small fire.
11. Heat oil and pour the ingredients of step 9 and stir fry slowly.
12. Pour in the duck neck and duck feet and stir fry for a while.
13. Pour old wine.
14. Pour the very fresh soy sauce.
15. Continue to stir fry and color.
16. Add cold water to submerge the ingredients and add salt.
17. Soy sauce.
18. Star anise, bay leaves, cinnamon.
19. Bring to a boil over medium heat.
20. When the soup becomes less, turn to high heat to collect the juice.
21. Until the soup is very little, then stir fry several times.
22. Chop it into the bowl with chopsticks so that it looks clean and refreshing.
23. The duck claws are already rotten, so I can pierce them with chopsticks.
24. Let it cool a little and eat it to make it more chewy.
Tips:1. Put the old soy sauces according to your own preferences, and put them in more if you like dark colors.
2. Dried rattan peppers are heated and dried first to better release the flavor of the ingredients.
3. The first time the duck neck is boiled and removed, it must be over-cold water so that the duck neck is chewy!
