Ingredients: duck wings 500g, shredded onion 100g, chili 10g, dried chili 50g, ginger 20g, garlic 50g, 2 tablespoons of soy sauce (30ml), cooking wine 1 tablespoon (15ml) and sugar/kloc-0.

Steps:

1. Cut the duck wings in the middle and cut them in half.

2. Blanch the slaughtered duck wings in boiling water to change color, remove blood foam, remove and drain for later use.

3, the pot is hot, put oil, add garlic and ginger slices and stir fry to give a fragrance.

4. Add shredded onion and fry until soft.

5. Add Zanthoxylum bungeanum and dried chili, stir-fry until fragrant.

6. Add the blanched duck wings and stir fry together. Add soy sauce, cooking wine, sugar and salt and stir well.

7. Pour in fresh soup (or boiled water), stir-fry and boil evenly.

8. Cover the pot and stew 15-20 minutes until the duck wings are crisp and rotten. Turn it over a few times in the middle to avoid sticking to the pot. Finally, pour in sesame oil and stir well.