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1.
The first step: soak the frozen duck wings and duck necks in water to remove the smell, soak them in water for more than 1 hour in bleeding water (otherwise it will be 100% fishy) and then drain the water. It is best to absorb the water with kitchen paper.
Marinate with ginger, 1 teaspoon of salt, and a small amount of cooking wine for 1 hour. Turn the sides in the middle and mix well to ensure that each side is in contact with the marinade.
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2.
Step 2: Boil the pot under cold water.
Put the duck in cold water, then add green onions, ginger, pepper, and cooking wine to boil to remove any foam.
Boil until there is no foam (about 10min), remove and clean.
If possible, you can pass the ice water (this will be more crispy). Except for chili, all spices are boiled in water for 2 minutes to remove the bitterness of spices.
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3.
Step 3: Cook the stewed duck products!
Put the processed duck goods + spices + sauces in a large pot.
Boil on high heat and turn to low heat for 15 minutes. Don't forget to turn it over.
-Turn off the heat and soak for another hour.
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4.
-Turn on high heat to boil and turn to low heat.
Add vegetables at this time. Continue to cook the vegetables on a low fire for 10 minutes, then turn on a high fire to collect the dried soup~
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5. Depending on personal preference, add lotus root slices, kelp, quail eggs, etc.
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Tips:The meat has just come out of the pan and the meat is loose. It is recommended to let it cool and put it in the refrigerator for 2 hours. The meat is more elastic and firm! ! The dried meat is super chewy.
