This time, Baoma cooked duck wings in brown sauce, which is different from the previous practice. My method has no fishy smell at all. The special ingredient of that taste is garlic chili sauce, and the color is particularly beautiful. When making this recipe, guests came to the house and had to increase the amount at the request of the guests. Therefore, after steps 1 and 2 of the process diagram, Baoma’s figure after adding the amount is shown, But it doesn’t matter. What I give in the ingredients is the added amount. Just do it according to the amount of ingredients when you operate.


22 duck wings
5 slices of ginger
3 tbsp cooking wine
4-segment scallion
4 tbsp vegetable oil
About 30 pepper
1 tbsp soy sauce
3 octagons
1.5 tbsp salt
A handful of rock sugar
1 tbsp minced garlic chili sauce


Step 1
Wash the duck wings (the amount of duck wings in the back is 22)

Step 2
Duck wings in a cold water pot, bring to a boil, skim the foam, take it out with chopsticks and control the water

Step 3
Cool the oil in a hot pot, add rock sugar and stir it over a low fire. The rock sugar is completely melted. As soon as it is about to bubble, immediately put in duck wings and block it with a cover. It is easy to splash out at this time

Step 4
Stir fry over medium low heat until the duck wings turn yellow

Step 5
Pour in boiling water. The amount of water is less than duck wings (a little more). Add onion, ginger, pepper, star anise, soy sauce, cooking wine and garlic chili sauce. Boil over high heat for five minutes and then turn to medium and low heat

Step 6
When half of the soup is left, add salt, and then cook until the duck wings are soft and rotten, but they don't lose their bones, so they can be out of the pot.