1. Ingredients: duck clavicle (cleaned, cut and blanched), ginger slices, cinnamon, aniseed, rock sugar, Korean chili sauce.
2. Heat up the oil, add the duck collarbone and stir fry.
3. Then, put the ginger slices, cinnamon and aniseed, add appropriate amount of cooking wine.
4. Add the right amount of soy sauce.
5. Add the right amount of oyster sauce.
6. Add the right amount of salt.
7. Add the right amount of Korean chili paste.
8. Add rock sugar.
9. Add an appropriate amount of water.
10. Season to a boil.
11. Then, cook until the soup thickens and serve.
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