Half a duck

seasoning

crystal sugar

20 grams

scallion

1 segment

ginger

1 block

eight angles

3 capsules

Sichuan pepper

1 small handle

cinnamon

1 block

cooking wine

100 ml

dark soy sauce

6 tablespoons

Amomum tsao-ko

1 capsule

myrcia

6 tablets

fennel

1 small handle

licorice

Piece 1 piece

The practice of braised duck

1. After the duck is cleaned, put it in a cold water pot to boil the bleeding foam, then take it out and drain it. Pour some oil into the wok to heat it, and then add the duck to fry until the skin is slightly golden.

2. Pour the cooking wine into the pot, then pour the soy sauce on the duck and spread it evenly. Then add ginger, scallion and various seasonings. It is best to pour water, which is about 2/3 of the duck's favorite flavor, and add some salt to cover it and simmer for half an hour.

3. After half an hour, add rock sugar and stew for half an hour. Turn off the fire, remove it and let it cool. After cooling, cut into pieces and serve.