First, dry fry the duck without oil, fry out the excess fat, let the duck skin tight, and then put the wine, ginger, scallion, together with the first frying once, and then stew, so that you can remove the fishy smell on the duck. The following practice:

Preparation materials: 400 grams of duck meat, 1 potato, 3 bean curd bamboo, 2 tablespoons of chopped chili peppers, scallion ginger moderate, 2 anise, 5 cloves, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 small spoon of salt, sugar moderate

Making steps:

1, prepare the necessary ingredients.

2, frying pan first hot, so that the duck is not easy to stick to the pan, quickly stir frying will find that soon stir-fried oil.

3, this step can be a little longer, keep a medium heat, diligently turn over.

4, the duck meat about 3 minutes of stir-frying, into the ready spices, pour two tablespoons of chopped chili peppers, quickly stir-fry, and then pour a spoonful of cooking wine fragrance.

5, soy sauce poured into the 2 tablespoons, stir-fried and poured into the ingredients did not exceed the warm water, boiling.

6, this time to add a small spoonful of salt, cover and simmer, use this time, we peel the potatoes and cut into pieces, soak in the water for a while.

7, duck stewed for 7-8 minutes then poured into the potato pieces, this time there is no hurry to put the roti.

8, when the soup received half of the time to put the bamboo pieces, until the final juice.

9, and so after the bamboo, this time to taste the flavor, or the need to add a spoonful of sugar, the soup is relatively small, do not have to cover the lid, timely observation of the state, to prevent the collection of juice is too dry.

10, finished picture.