Heat the oil in the pan, add dried Chili, pepper, ginger and garlic, stir-fry until fragrant, and then add the stock; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dark soy sauce, light soy sauce, oyster sauce, salt and sugar, turn to high fire to boil the whole brine soup, and turn to low fire 1 hour, when the fragrance overflows, the brine is ready.

Boil the brine first, because the duck is delicious, so you should chew it a little hard. However, if the cooking time is short (for example, duck and brine are cooked together), the taste will not enter, and it will rot easily if cooked in brine for too long, so the brine needs to be cooked first.

2. Pre-curing:

After the brine is cold, throw the duck in and soak for 2 to 3 hours to let the brine taste first (shorten the cooking time later);

3, marinating:

Take out the duck, increase the fire and boil the salt water again, and put the duck back in the salt water. At this time, because the temperature of the duck is low, it is necessary to wait for a few minutes to make the whole marinade boil and turn it down. At this temperature, the umami flavor of the marinade will slowly penetrate into the duck meat, and it will be OK after simmering for about 25 minutes. At this time, the marinated duck is still very dry and chewy, and the taste is all in.

4. stir fry:

Take out the duck, pour out the salt water to less than half a pot, bring it to a boil, add the bean paste and stir-fry until fragrant. Add Chili powder and pepper powder, stir-fry for about 1 min, pour in duck meat, stir-fry until the marinade is basically gone, turn to low heat, add chicken essence, stir-fry evenly, and take out the pot.