material

Potato 2 duck legs 4 ginger 1 piece (about the size of an egg) Zanthoxylum 20 cinnamon 4 1 fennel 40 or so dried hawthorn 20 pieces seasoning: cooking wine 1 tablespoon (15ml) soy sauce 4 tablespoons (60ml) sugar 4 tablespoons salt 65438.

working methods

1) Put pepper, star anise, fennel and dried hawthorn into seasoning bag or seasoning box. If cinnamon can't be put in, don't force it, or it will wrap the seasoning. When stewing food, cinnamon is put in the pot alone, and it is easy to pick it out after cooking. )

2) Wash the duck leg and put it in cold water, the amount of water should not exceed the duck leg by at least 4 cm. Do not cover it. When the fire boils, skim off the foam with a spoon.

3) Add peeled and sliced ginger and prepared seasoning package, add cooking wine, soy sauce, soy sauce and sugar, and cover. Make it in a pressure cooker, keep it on medium heat, spray air and continue stewing for 40 minutes. If you use an ordinary pot, keep it on medium heat for 1.5 hours.

4) Peel the potatoes, cut into pieces, put them in a pot, and fry until golden brown.

5) Turn off the heat after the duck is stewed for 40 minutes. After the gas in the pressure cooker escapes, open the lid, add salt and stir well, then cook for 5 minutes on high fire, then pour the fried potato pieces into the pot and continue cooking for 3 minutes.