Ingredients: 2 kg of duck collarbone, ginger 100g, 5g of dried Chili (or Chili noodles), 7g of star anise, 3g of dried tangerine peel, 2 slices of fragrant leaves, 5g of pepper and 5g of fennel.

5g, crystal sugar 80g, light soy sauce 140g, light soy sauce 70g, aged vinegar 20g, water 100g and cooking wine 25g.

Note: it is best to use casserole and rice cooker. If not, you can use another pot. Be sure to stew slowly and never use a pressure cooker! Slow stew is delicious! Don't stew it too badly, it's too bad to chew. When the stew is cooked, you can turn off the fire. If the taste is not enough, soak in the soup and continue to taste.

1. Thaw and wash the bought chicken clavicle, cut it in half, so as to put some, otherwise it may not be put into the pot. Then soak in clear water 1 hour.

2. Prepare the marinade and put it into the bowl respectively.

3. Drain the processed chicken collarbone and put it neatly in the casserole.

4. Pour all the marinades into the casserole.

5, simmer for 3 hours, turn a few times in the middle to make the taste even.

6, the chicken clavicle has been stewed!