Ingredients: 2 kg of fresh duck.

Accessories: ginger, sesame oil or sesame oil, pure rice wine or white wine, soy sauce, soy sauce, salt, rock sugar, cinnamon, fragrant leaves and star anise.

1, wash the duck, chop it into pieces, put it in a pot with cold water, put a few slices of ginger, blanch it to remove impurities, take it out and put it in a plate, and drain it.

2, ginger slices for spare, ginger must be a little more.

3. Pour a proper amount of sesame oil into the pot, heat it to 60% in medium heat, and add ginger slices for stir-frying. This dish should be fried with sesame oil or sesame oil. When cooking, adding pure rice wine and crystal sugar can not only remove the fishy smell of duck meat, but also make ginger slices taste unique and delicious.

4. Stir-fried ginger slices are served first. Leave the bottom oil in the pot, add 3 star anise and 3 fragrant leaves, and stir-fry cinnamon for a short period. Stir-fry the duck until the skin is burnt.

5, put the right amount of soy sauce and soy sauce, sprinkle a handful of rock sugar, pour rice wine, pour ginger slices together and stir fry, and season with salt.

6. At this time, heat the water, and the duck meat has not been eaten. If it is an old duck, add a little more water. Bring the water to a boil, then simmer until the duck is cooked.