Heat the oil in a pan until it is a little warmer. Add ginger slices, onion, pepper and star anise, pour the old duck in water, stir-fry over medium heat until the water comes out, and drain the oil. Cook cooking wine or beer, add boiling water and bring to a boil. Then turn to low heat, add a small amount of dried tangerine peel, first put the socks duck in the pot, splash water, wash and drain. The pot must be heated, and then the duck is put in to avoid sticking to the pot. Stir-fry the duck's water, stir fry, add ginger, stir fry together, stir fry in a pan, and add a little cooking wine to remove the fishy smell. This is basically good.
When cooking, the smell is not in place. You can wash the duck, add ginger and blanch it with cooking wine. Then take out the pot and clean it. Add ginger slices and cooking wine to the casserole, and then add other seasonings. Boil soup with slow fire, thick and delicious. Before the duck stews the soup, marinate it with a little seasoning, put it in a pot and rinse it with cold water, and bring it to a boil. Keep the fire, so that the blood foam in the duck overflows. Be sure to skim the blood foam floating on the surface for several times until the soup is clear.
Siwu Duck, Siwu Duck is a traditional Chinese medicine formula sold in every drugstore (prepared from four kinds of traditional Chinese medicines: Angelica sinensis, Ligusticum Chuanxiong, Radix Paeoniae Alba and Radix Rehmanniae Preparata), which is very suitable for women to eat. After blanching, remove the duck and wash it, put it directly into the casserole, add water, and add Siwu and the old duck. If you use a pressure cooker, turn off the fire for about 20 minutes and stew there, naturally there is no gas.