1. Wash duck legs; Peel carrots, wash and cut into pieces.

2. Chop the duck leg into small pieces (small pieces are easier to cook).

3. Boil the water, add the duck pieces, add about two spoonfuls of white wine, blanch and drain.

4. Put oil in another pan, add a little sugar, stir-fry on low heat until there are many brown dense bubbles, then pour in the cooked duck pieces and stir-fry quickly for coloring. Then put about three spoonfuls of white wine, remove the fishy smell, add ginger slices and soy sauce and stir fry a few times.

5. Add water without duck slices, and bring to a boil. Add geranium and star anise at the same time.

6. Put carrot pieces after boiling, and add salt, chicken essence, dried pepper and a little white vinegar after boiling. Stew quickly over medium heat for about half an hour.

7. At this time, the duck pieces are basically rotten. When there is a little soup left, add garlic, stir-fry until there is almost no soup, and take out the pot.

8. To tell you the truth, it's really delicious!