1. Wash half a duckling and chop it into pieces.

2. Put cold water into the pot and blanch the duck until the skin is tightened.

Add a few drops of cooking wine to the water to remove the fishy smell.

3. Prepare a large piece of ginger while roast duck.

Peel and cut into thin slices for use.

4. Pick up the cooked duck pieces and drain the water.

5. Pick up the cooked duck pieces and drain the water.

Step 6: Pick up the spare.

7. The second step is to officially roast the duck.

60% stir-fry ginger slices, pour oil and turn to low heat.

Be sure to fry until the ginger is fragrant.

8. Pour in the duck pieces and stir fry over low heat.

Add some cooking wine and cook garlic.

9. Continue to stir fry for two minutes until the surface of duck skin is slightly browned.

Add appropriate amount of soy sauce and sugar and mix well.

10. At this time, it is still a small fire and stirred evenly.

1 1. Add a proper amount of water, turn to high fire and start firing.

Season with light salt, soy sauce and pepper.

After the fire boils, cover the pot and turn to low heat for about 30 minutes.

/kloc-After 0/2.30 minutes, open the lid and collect the juice.

Sprinkle with shallots and bring to the pot.

skill

Edible suggestion: Ginger slices are full of rich duck meat aroma.