Composition:
Appropriate amount of duck meat
Sichuan pepper
chinese anise
Appropriate amount of pepper
Proper amount of salt
Proper amount of old pump
Proper amount of cooking wine
Appropriate amount of onion, ginger and garlic
Lycium barbarum proper amount
1. Wash and drain the ducks for later use. Divide the duck in half and cut it into small pieces. The duck leg can be left whole, and it tastes good to cut a few knives on it.
2. Prepare star anise, pepper, onion, red pepper, garlic and ginger slices, and clean them.
3, no oil is put in the pot, the duck itself has a large oil content, and the duck meat is directly poured into the pot and stir-fried over medium heat.
4. Stir-fry until the duck is white and bloodless, and the duck skin is oily. Then pour in 3 prepared ingredients and stir-fry until fragrant.
5. Add 3 tablespoons of cooking wine and 2 tablespoons of soy sauce, stir-fry evenly over high heat.
6, add the right amount of water to the pot, the water should be enough to overflow the duck, and the fire will boil.
7. Then transfer to a casserole and simmer. After stewing 1 hour, add appropriate amount of salt and medlar, and stew for another 30 minutes to eat directly.