Cooking Steps

1. 

   Step1:Defrost duck paw. Soak in water for 1 hour. Wash. Pour out water. Then put some cooking wine, onion and ginger. Marinate for 1 hour. Set aside.

2. 

   Step2:Thaw the duck clavicle. Soak it for half an hour. Wash it for use.

3. 

   Step3:Thaw the duck heart. Soak it in water for 1 hour. Wash it twice more to remove the blood. Marinate it with a small amount of salt, cooking wine and ginger for 1 hour. Wash it twice as much as possible. There is more blood in the duck heart.

4. 

   Step4:Prepare the seasoning.

5. 

   Step5:In cold water, blanch the collarbone, marinated duck paw and duck heart. Remove the froth and wash them.

6. 

   Step6:Start cooking oil. Pour in the prepared onion, ginger, garlic, seasoning, ice sugar, Angelica dahurica, dried pepper, fragrant leaves, cinnamon and prickly ash. Stir fry them to make them fragrant.

7. 

   Step7:First put the treated duck claws and collarbone in and stir fry for a while.

8. 

   Step8:Add 300ml beer. Let go of the raw, old and bean paste. Cover the duck with heated water. Boil over high heat. Put in the processed duck heart.

9. 

   Step9:Add some salt, five spice powder and sugar. Cover the pot and turn to low heat. Simmer for 40 minutes.

10. 

    Step10:Time is up. Open the lid of the pot, turn the heat to collect the juice, and stir fry for a few more times. Turn off the heat and fill the plate.

11. 

    Step11:Delicious duck products will be ready. If you like to eat chili, you can put two more chili peppers. It's economical and delicious. You can have a good time. Happy