1. Cut the duck into pieces, cut it into dominoes, put cold water in the pot, throw a few pieces of ginger, a piece of onion, two spoonfuls of cooking wine to boil, and fly water, mainly to remove blood foam and impurities, and also to remove the fishy smell of duck meat.

2, pour the right amount of oil into the pot, do not need too much, because the subcutaneous fat of duck meat is very high, it will produce a lot of oil. When the oil temperature is 50% to 60% hot, pour the duck meat flying from the water.

3. Start frying ducks. Turn the fire and stir fry.

The water in the duck meat is basically fried, and only duck oil is left in the pot.

5, pour two spoonfuls of local soy sauce, on the one hand, seasoning, on the other hand, can also be colored.

6. Continue to stir fry repeatedly in medium heat to make the sauce evenly wrap the duck.

7. Pour boiling water, a little more, completely submerge the duck, stir well, and cover the lid.

8. Simmer over medium heat until there is less water in the pot. During this period, it is necessary to uncover the lid and stir-fry it a few times, so that every piece of duck meat can be treated the same, so that it can be heated evenly.

9. When the soup in the pot is almost dry, sprinkle with sugar.

10, and finally put two spoonfuls of salt, which can be more. Sichuan spicy duck is more delicious with wine.