canard

680 grams

potato

350 grams

Cooking wine

20 grams

Light soy sauce

20 grams

dark soy sauce

8 grams

verdant

50 grams

energy

30 grams

refined sugar

5 grams

salt

2 grams

chicken essence

2 grams

water

1000 ml

oil

20 ml

step

1. Chop into small pieces and soak the bleeding water with clear water.

2. moisten the pot with oil, don't use excess oil.

3. Take out the duck wings, slide them open with a knife, put them in a hot pot and fry them on medium heat, add cooking wine and fry them until they are golden on both sides.

4. Cut onions, ginger, potatoes and small pieces when frying duck wings.

5. take out the fried duck wings and fry the potatoes with fried oil until they have Phnom Penh.

6. Add extra duck oil, leave a little low oil, add ginger and star anise and stir fry, add fried duck wings and stir fry a few times.

7. Introduce clean water, boil it with fire, and wash the powder.

8. Add dried hawthorn and onion and stew for 30-40 minutes.

9. Add potatoes and the remaining seasoning to taste until the potatoes are soft.

10. Out of the pot