1. Wash the duck wings, blanch them in a pot of boiling water, and remove them for later use. Put the casserole into a straw mat (anti-stick pot), cut the green onions into sections, and slice the old ginger into the pot. Put pepper, star anise, cumin, cinnamon, bibo, and grass fruit in a pot with gauze or a seasoning box, and put the blanched duck wings evenly in the pot. Add dark soy sauce, light soy sauce, and salt to taste. Add rock sugar and water to submerge the duck wings. Bring to a high heat and simmer on medium heat for ten minutes, then turn to low heat for 50 minutes.
2. Marinate the duck wings in the pot for half an hour. Tie the parsley, coriander, and chives into knots. Sprinkle the red hot pepper on the duck wings. Add them to the casserole for 30 minutes before serving.
3. The marinated duck wings can be eaten hot or cold. Store in the refrigerator for 3 to 4 days.
