With makings
| Duck wing | 10 |
| Do chili | 5 are broken |
| Chinese prickly ash | The five fingers catchs a handful |
| Hemp any of several hot spice plants | The half of Chinese prickly ash |
| Sweet leaf | 2 |
| The root of Dahurian angelica | 3 |
| Cassia bark | Fingernail size |
| Anise | 2 |
| Jiang Pian | Scald water 3 + boil 4 |
| Rock candy | 20 grams |
| Cooking wine | Scald water 20g+ boils 20g |
| Often smoke | 10 grams |
| Unripe smoke | 30 grams |
| Beer does not add water | 200 grams |
| Beer changes white spirit + water | 60 grams wine + 140 grams water |
The practice of wing of duck of bittern of week coot edition
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Cold water immerses half hours, haemorrhage bath is clean, next scald water, cold water enters boiler intent is to go raw meat or fish, add Jiang Pian and cooking wine, scald water 10 minutes, float go foreign matter, close igneous fish out next, crucial finally one pace, cold water rushs a little while more, had better have glacial water, matter to bittern to be over leather Q is played, whether does the flesh tighten solid ～
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Flavoring gets ready, the root of Dahurian angelica is very important, chili tears apart ability to give piquancy ～ Ma Jiaofang much can bitter ～
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Liquid gross enclothes all condiment left and right sides of all material half is OK (I added much water a bit)
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Wait receive juice to be able to give boiler, OK finally duck of gizzard of duck of bowel of duck of neck of a few duck wears bittern, kelp makes the same score lotus root of stay of proceedings piece young soya bean is pretty good Da
