2. Accessories: onion (white skin)100g, and persimmon pepper 50g.

3. Seasoning: cooking wine 15g, salt 8g, chicken essence 3g, soy sauce 10g, soy sauce 15g, star anise 10g, cinnamon 5g, garlic (white skin) 15g, pepper (red, red, red, red, red, red, red, red, red, red, red, red, red,

4. Practice: Slaughter, wash and chop ducks; Duck meat is marinated with ginger powder, salt, soy sauce and cooking wine for about half an hour; Wash onions and green peppers; Cut ginger into small pieces and onion into small pieces.

5. Cut persimmon pepper and pepper into small pieces; Cut garlic into pieces; Light the oil pan, heat it, pour in the salted duck meat and oil it slightly.

6. When the color of duck meat becomes darker, drain the oil in the pot; Continue to burn oil in the pan, add shredded ginger in the wok, then add chopped green onion and minced garlic one after another, and stir-fry until fragrant. Add duck, cinnamon and aniseed and continue to stir fry; Stir-fry and add water to avoid duck meat.

7. Then add dried red pepper, cooking wine, salt, soy sauce, cover with fire and cook; After the fire boils, change to medium heat to collect soup, pick out cinnamon and aniseed, and finally add chicken essence to serve. Braised duck is ready.