1. The fatty intestines and ribs are blanched with boiling water to remove the fishy smell and blood bubbles. The duck feet, chicken wings, and duck gizzards are also blanched with boiling water to remove the flavor, and put them in a bowl for later use.
2. Put 600g of cold water and two bags of 100g of brine into a pot, bring to a boil over high heat, then turn to low heat and slow for 10 minutes.
3. After the water boils, add the fat intestines and ribs and cook for 20 minutes. Then add the duck feet, duck gizzards and chicken wings. After the water is boiled, add the right amount of salt, chili, Chinese pepper, 2 tablespoons of sugar, 2 tablespoons of dark soy sauce, and cover the pot. Cook on low heat for 40-50 minutes until the meat is cooked, then remove.
4. After cooking, remove and cool, and cut the duck gizzards and fat intestines before serving.
