Required seasonings:
– Sichuan peppercorn 15g
– Sand ginger 1 piece
– Tsao-ko 2 pieces
– White cardamom 8 pieces
– Star anise 2 pieces
– Galangal 2 slices
– Bay leaves 9 pieces
– Cinnamon 10g
– Lantern chili 6 pieces
– Erjingtiao chili 2 pieces
– Ginger slices 80g total
Soak duck wings in water for approximately one day. Refrigerate if the weather is warm. Change the water several times during soaking, recommended 4-5 times.
Place duck wings in cold water with ginger slices and cooking wine, bring to a boil, then remove and rinse thoroughly with clean water to eliminate blood foam and reduce gaminess.
Heat a small amount of oil in a pan. Add crayfish base sauce and all dry spices (Sichuan peppercorn, lantern chili, Erjingtiao chili, sand ginger, tsao-ko, white cardamom, star anise, galangal, bay leaves, ginger slices, cinnamon). Sauté over low heat until fragrant.
Add umami soy sauce and dark soy sauce to release aroma. Incorporate duck wings and stir evenly.
Pour in beer, cooking wine, and rock sugar. Bring to a boil over high heat, then simmer on medium-low heat for 70-80 minutes. Finally, reduce the sauce over high heat.
Allow the dish to cool completely before serving. Refrigeration overnight is recommended for enhanced flavor. The dish pairs perfectly with chilled beer, making it an ideal summer treat.