The bonito of the thick red sauce makes you think of the taste of Shanghai.
First, the duck legs are smashed into small pieces, and the whole duck's wings are cut into three sections.
Hot pot, pour in ginger, duck legs, duck wings, stir-fry the skin and turn yellow, then pour into soy sauce, soy sauce, cooking wine, rock sugar, star anise, water (hot water), open fire, wait for rock sugar Turn it over and get out of the fire.
For almost 20-25 minutes, the duck meat is cooked, the soup is dried, the duck is colored, and the pan is finished. (After letting cool, it is an authentic Shanghai cold dish)