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Ingredients: 5 free-range eggs, 1 bare duck (can make 2 servings), 5 vegetable bladders, 50 grams of ginger, 50 grams of chives, 5 star anise, 5 dried chilies, 1 small piece of cinnamon, 2 pieces of sand ginger .

Seasonings: Half a bottle of Chubang onion and ginger cooking wine, 30 grams of Chubang soy sauce, 20 grams of Chubang straw mushroom dark soy sauce, 15 grams of Chubang chicken powder, 30 grams of strong liquor, 1 bottle of beer, 30 grams of refined salt, 5 grams of pepper .

Production:

1. Boil the free-range eggs in a pot, remove the shells and cut them in half. Set aside.

2. Wash the vegetable bladders, cut them in half, blanch them in oil and salt water and set aside.

3. Take a stainless steel deep pot, add ginger (fluffed), chives (knotted), star anise, dried chili pepper, cinnamon, sand ginger, Chubang onion and ginger cooking wine, high-strength liquor, beer, boiling water, use Chubang Soy sauce, straw mushroom dark soy sauce, chicken powder, refined salt seasoning and coloring, bring to a boil over high heat, put in the washed duck, braise over low heat until crispy and fragrant, take it out, let it cool, put it into a bowl with a knife, and then put it back in the bowl. Place in the middle of a flat plate, garnish it with eggs and vegetable gall bladders, and pour braised duck soup over it.

Features: Bright color, strong wine aroma, suitable to accompany wine with rice