1, raw materials: quarter of duck, crystal sugar, star anise, cinnamon, dried pepper, fragrant leaves, cooking wine, soy sauce, ginger slices (sliced), garlic (peeled) and onion (mixed).
2. Wash and drain the duck and chop it. Put a proper amount of water in the pot, add the duck pieces, boil and cook for about 2 minutes. Remove the duck pieces with a colander, rinse them with clear water and remove them for later use.
3, put a little oil in the pot, add star anise, cinnamon, rock sugar, stir-fry until the rock sugar basically melts (after the oil is hot, you can gently pat the rock sugar with a spatula, which will be easily broken).
4. Add the processed duck pieces and stir-fry until the color changes and oil comes out.
5. Add two teaspoons of cooking wine, stir well, then add two teaspoons of soy sauce, stir well and color.
6. Add ginger slices, garlic, onion knots, fragrant leaves, dried peppers, and appropriate amount of salt, pour in appropriate amount of hot water (don't pass the duck pieces and above), cover the pot, and simmer for about 20 minutes after the fire is boiled.
7. Open the lid before serving and boil the soup.