500 grams of ducks and 300 grams of bamboo shoots (specific analysis).

Preparation of ingredients:

Ginger, garlic, onion, star anise, cinnamon, pepper, dried pepper, soy sauce, crystal sugar, chicken essence and cooking wine are all appropriate (specific taste analysis).

Production process:

1, First of all, prepare all the materials that we can prepare. After cleaning the prepared ducks, drain the water. Then peel off the fatty skin of the duck and cut it into pieces for later use. If you don't want too much trouble, you can directly cut the duck into pieces for later use. After cleaning the dried Chili, cut it in half and remove the seeds for later use.

2. Peel the prepared ginger, clean it and cut it into pieces for later use. Peel the prepared garlic, clean it, and pat it loose with the back of a knife for later use. Wash the prepared shallots and cut them into chopped green onions for later use. Wash the prepared star anise, cinnamon and pepper for use.

3. Put the prepared bamboo shoots in clean water and soak for 15 minutes. Remove bamboo shoots from clear water and cut them into hob blocks for later use. Take the pot and put the right amount of water in it. After the water is boiled, put the bamboo shoots into the pot and cook for about 5 minutes. Then take the bamboo shoots out of the pot and drain them for later use.

4. Wash the pot and put it on the fire. First, put the duck skin into the pot and fry it for oil. Add star anise, cinnamon, pepper, ginger and garlic into the pot and stir-fry until fragrant. Stir-fry the duck with a small torch and put it in the pot. Turn into a big fire and continue to stir fry. Stir-fry the water in the duck meat until it is oily.

5. Then add cooking wine to the pot. After stir-frying, add dried Chili, rock sugar, salt and soy sauce to the pot to taste. Stir-fry until the duck meat is colored, put the processed bamboo shoots into the pot and add about 500 ml of boiling water. Cover the pot, turn to low heat and continue to cook for about 20 minutes. Finally, add chicken essence and chopped green onion, stir-fry evenly, and take out the pan and put it on the plate.