Wash the duck head, duck feet, and chicken feet clean, soak them in water for half a day, change the water constantly during this period, put them into the pot, and add Cold water, duck stock, ginger, green onions, pour a few rounds of white wine to blanch the water, remove the bleeding foam, continue to cook for 2 minutes, then take it out and clean it. Why does this step require cleaning at the end, but it still has to be removed? The blood foam, because it takes a few minutes to cook, if you don't remove it, the blood foam will be cooked into the duck again.
Add the stew pot, add a can of beer, water, ginger, and green onions , marinade package (one serving contains two small bags of sauce and one small bag of chili pepper. You only need to use 1 bag of sauce and half a bag of chili pepper)
Turn on high heat, cook until foam forms, and remove all the foam
Prepare these. If you don't like spicy food, add less spicy food. If you do this, it will be a little spicy (medium spicy)
After removing the foam, add the above aniseed ingredients
Cover and simmer over low heat for 40 minutes
When the color is not thick enough, add dark soy sauce (dark soy sauce is not salty and pure color), taste the saltiness and add appropriate amount of salt and sugar
Pour into the iron pot and reduce the juice over high heat. Don't make it very dry. If If it is not dry at all, it will be an ordinary braised flavor. If it is dry, it will be like Zhou Hei Ya. How dry it is depends on what you like
Pinch it out and you can eat it, no soup required
