1. Boil the tea oil in the pot, fry the whole duck until all the oil in the skin flows out, and remove the excess oil for later use;

2. Add a lot of ginger slices and continue to stir fry with ducks, spraying white wine twice in the middle;

3. Select parts with a lot of duck meat, such as duck breast and leg, and pour ginger into casserole for stewing. When the duck meat is soft and rotten, it will be OK to adjust the salt taste ~

4. Leave the remaining duck neck, ribs, wings, claws and the like in the pot, put the duck horizontally, add salt, bring it to a boil with soy sauce, braise in soy sauce over low heat, drain the juice, sprinkle with chicken essence, and it will be OK ~