2. Wash the duck and cut it into large pieces. Heat the pot and put the duck skin into the pot.

3. Fry the duck skin until it is golden, and pour out the excess oil.

4. Take the duck out for later use, pour off the excess oil, and fry the shallots, ginger and garlic with the bottom oil in the pot.

5. Add spices and dried red peppers and stir-fry until fragrant.

6. Add duck meat, carved wine, soy sauce, brown sugar and lobster sauce, stir well and turn off the fire.

7. Put all the fried duck pieces into the casserole, and add hot water, the amount of water does not exceed the maximum water mark.

8. Select the stewing function, press it to reduce the time to 1 hour for 30 minutes, and start cooking automatically after a few seconds.

9. After stewing for an hour, take out a piece of duck and taste it. It's already soft and rotten. Turn off the fire and get out of the pot.