1. Split the duck from the back, connect the duck breast, cut off the big bone with a knife root, and remove the duck tongue in the duckbill; 2. Pork belly with skin is cut into cubes 1.5 cm square;

3. Marinate diced pork and ducks with soy sauce for 10 minute, take out and control drying;

4. Put peanut oil in the wok, and when the fire reaches 90% heat, fry the duck and pork pieces into brown red.

Hot fried duck

Fishing out the net control oil;

5. Wash a casserole, pin the duck's paw and duck neck in the duck breast, and put the leather side down in the casserole;

6. Put pork, onion, ginger, pepper, star anise and cinnamon on the duck;

7. Add white sugar, refined salt, monosodium glutamate and yellow wine to the broth, mix well and pour into the casserole, stew for 2 hours with slow fire until cooked, and take it out;

8. Take out the stewed duck, put the skin side down in the big fish dish, and put the pork around the duck;

9. Pour the remaining soup into the pot to boil, adjust the taste, hook it with wet starch, add sesame oil and pour it on the duck. [ 1]?

Precautions 1. Deep-fry the duck to color it. The casserole is simmered gently, and the meat is soft and tender. The remaining juice is thickened and covered with duck body, which is rich and fresh;

2. Because of the frying process, it is necessary to prepare peanut oil1500g.