Taste: other tastes

Time:

Heat: Higher heat.

Composition:

Cooking steps:

1. Ingredients: duck, onion ginger, angelica dahurica, tsaoko, star anise, fennel, fragrant leaves, red rice and yellow wine.

2. Put the duck in cold water, add two teaspoons of yellow rice wine to the water and boil it over high fire.

3. The blanched duck removes and controls water.

4. Small materials such as fennel and red rice are put into the material bag.

5. Put a little base oil in the pot and add onion ginger, star anise, tsaoko and angelica dahurica.

6. Stir-fry the seasoning, add the duck with water control, and add half a bowl of yellow wine.

7. Add a teaspoon and a half of soy sauce and a teaspoon of salt.

8. Add buns and rock sugar, add water to two-thirds of the duck, and simmer slowly, not on fire.

9. Cook on low heat for about 60 minutes. You can easily pierce the thickest part of duck meat with chopsticks and collect juice over medium heat. While collecting the juice, pour the soup on the duck with a spoon.

10. Turn off the fire until the soup is basically viscous.

Cooking skills:

Don't leave when collecting juice. Shake the jar from time to time to prevent it from sticking to the pot.

Don't throw out the remaining soup. It is more delicious to chop up the duck and pour it on it.