1. Dice fresh tangerine peel for later use; Boned duck leg, cut into pieces and washed;

2, onion ginger for use. First, soak the duck pieces in clear water and add a little cooking wine to remove the fishy smell when drowning;

3. Add oil to the pot, heat it up, add shredded onion and ginger, stir-fry for fragrance, and add duck meat;

4. Stir-fry the duck until the surface is cooked. After drying the water, add soy sauce (oily food), dried tangerine peel, fennel and appropriate amount of water;

5. After the fire, add yellow wine, salt and sugar, cover the pot cover and change to low heat;

6. After the duck is crisp and rotten, collect the thick soup with fire, pick out the ginger and fennel, and put the fresh dried tangerine peel in front of the pot.