Ingredients: red garlic, white garlic, turmeric, red ginger, allspice powder, citronella, star anise (three or four), vinegar (preferably three or four tablespoons of black vinegar), soy sauce, salt (a little), sugar (a little) and coke.

A duck weighs about a catty and a half (young ducks are needed).

Method: 1, marinate the ingredients and duck for about 15 minutes (don't pour coke yet).

2. Put it into a porcelain pot, pour the duck noodles soaked in Kaile, first boil them with strong fire, and then simmer them with low fire for at least 30 minutes.

Half a fresh duck, carrots (1 root),

Onion (half), fresh mushroom (1 50g), cola (1can), ginger (3 slices).

Seasoning: oil (2 tbsp), light soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1/3 tbsp).

Practice editing

1, wash the duck and cut it into pieces for use.

2. Wash the fresh mushrooms and cut them into strips; Peel the onion and wash it into pieces; Slice ginger.

3. Heat 2 tablespoons oil, stir-fry onion pieces, add duck meat and stir-fry a few times, add 1 tablespoon cooking wine, and stir-fry until the duck meat turns white.

4. Inject 1 cup of water, stir well and boil, and pour the duck meat and soup into the casserole.

5. Add fresh mushrooms and ginger slices in turn, add 1 tablespoon of soy sauce and 1 can of cola, mix well, cover with high fire and boil, and reduce the heat to low heat for 20 minutes.

6. Open the fire to collect the juice. After the soup is thick, add 1/3 tablespoons of salt to taste, and then serve.

Tips editor

1, adding onions to the dish can increase the sweetness of the dish, but the onions and duck meat should be fried together to release their sweetness before pouring them into the casserole for stewing.