1, duck chopped pieces, chopped into domino size, cool water into the pot, throw a few slices of ginger, a section of scallion joints, two spoons of cooking wine to boil, fly a little water, mainly to remove the blood froth and impurities, but also to the duck meat to go to the fishy.

2, the pot poured into the right amount of oil, do not need too much, because the subcutaneous fat of the duck meat is very after, will be out of a lot of oil. When the oil temperature is 5, 6% hot, the duck meat will fly through the water poured in.

3, start frying duck meat. Turn on high heat, open frying.

4, when the water in the duck meat is basically fried dry, only duck oil left in the pan until.

5, pour two spatulas of local soy sauce, on the one hand, to season children, on the other hand, can also be colored.

6, renewed medium-high heat repeatedly stir-fried, so that the soy sauce sauce evenly coated with duck meat pieces.

7, pour boiling water, a little more, fully submerged duck stir fry evenly, cover the pot.

8, simmer over medium heat until the water in the pot becomes less, during which time you should uncover the lid and stir-fry a few times, so that each piece of duck meat is treated the same way, the purpose is to make it evenly heated.

9, when the pot of soup is basically almost dry, sprinkle sugar.

10, and finally put two spoons of salt, salt can be slightly more, Sichuan spicy duck under the wine with meals more flavor.