Perfect Tasteduck clawsThe ingredients: 1000 grams of duck claws, 20 grams of dried chili peppers, 40 grams of salt, 1 gram of cloves, 2 grams of sand licorice, 2 grams of fennel seeds, 2 grams of cardamom,8 grams of Sichuan pepper2 grams of star anise,2 grams of cinnamon,2 grams of nutmeg,2 grams of star anise,3 grams of monosodium glutamate (MSG), 20 grams of cooking wine, 1 gram of clove leaf,20 grams of ginger pieces, 20 grams of scallion segments,4 grams of fennel seeds,8 grams of dried chili peppersslice the duck claws and marinate them in water to defrost.Marinate the duck claws for more than 12 hours with salt, cooking wine, and ginger and scallions.Boil a pot of water, blanch the marinated duck claws, then remove them.

Cut the dried chili peppers into segments, soak the star anise, sand licorice, fennel seeds, cardamom, Sichuan pepper, cloves, and clove leaf in water briefly.

Heat the pot with oil until it is warm, add 10 grams of ginger and 10 grams of scallions, stir-fry for a moment before adding the seasoned water and fresh broth, then add 20 grams of salt and 3 grams of MSG. Boil and simmer on low heat for about 2 hours.

Place the duck claws in the boiling soup, simmer over medium-low heat for another 10 minutes, then let them soak in the broth for 20 more minutes before removing, letting them cool, slicing, and serving.

Boil water in a pot, blanch the marinated duck necks, and remove them.

Cut the dried chili peppers into segments. Soak the star anise, fennel seeds, cinnamon, cloves, cardamom, Szechuan pepper, fennel seed, and bay leaves in water briefly.

Heat and simmer the seasoned water until it develops a rich color, then strain out the solids and keep the liquid.

Heat oil in a pot to 30% hot when addingRed peppers,10 grams of ginger, and 10 grams of scallions. Sauté for a moment before adding the seasoned water, fresh broth, 20 grams of salt, and 3 grams of monosodium glutamate (MSG). Bring to a boil, then simmer for about 2 hours.

Place the duck necks in the boiled seasoning liquid, cook on medium-low heat for an additional 10 minutes. Let them sit in the broth for 20 more minutes before removing and letting them cool, then slice and enjoy.