Don't talk gossip, go to the previous step:
1? The ground ducks are taken out one day in advance and put in cold storage for thawing. Rinse the bleeding water with warm water, and then simply treat the uncleaned hair roots. Of course, if you don't dislike it, you can leave it untreated.
2? Now everyone pays attention to lightness and health, and advocates less oil. Ducks swimming in the water are inevitably covered with a protective fat, so they need to have a fat reduction operation.
3? Some students throw it away directly, but I am stingy, so I put it in the pot and refined the oil for other purposes. Duck oil is more fragrant than other animal oils, and it is said to be healthier. Anyway, I believe it. After refining the oil, a quarter of the roast duck is left, and the rest is put in a small bowl for other dishes.
4? Don't be idle while refining duck oil, and unload the remaining ducks into eight pieces. Of course, it's not just eight, it's many. It's so ripe, it won't burn old and it's easy to taste. Because I have done it many times, I am already very skilled. If I have heard of it, I can make up my mind to solve the duck. Remember, the wings and thighs should not be broken, so as to reduce blood foam.
5? Put the duck meat into the oil pan, stir it and add the right amount of ginger slices. Then add the seasonings prepared in advance: star anise, pepper, rock sugar and pepper shell.
6 immediately put in a proper amount of light soy sauce, cooking wine, dark soy sauce and cover the fire for about 2 minutes, without salt or water.
7? Stir-fry the pan, turn to low heat until the juice thickens, and serve!
No water is used to make the duck taste stronger and more biting, and the oil used is only a quarter of the duck's body, which is not so greasy. Recently, people have been criticizing not to make greasy middle-aged men's paper, so we should start with a little bit.