Raw materials: duck, cooking wine, green onion, garlic, ginger, soy sauce, pepper, sugar, salt, chili, sesame leaves, star anise.

Practice steps:

Step 1, half a duck washed.

Step 2, pour into the water to blanch.

Step 3, control the water.

Step 4: Fry the duck in oil in a pan.

Step 5: Add peppercorns, green onions, garlic and ginger and sauté.

Step 6: Add duck meat.

Step 7: Stir fry more.

Step 8: Pour in the cooking wine and red soy sauce.

Step 9: Add sugar, salt.

Step 10: Add the sesame leaves, star anise and chili pepper.

Step 11: Heat water.

Step 12: No more than duck meat.

Step 13: Cover the pot and simmer for thirty minutes.

Step 14: Add the mushrooms and cook for another twenty minutes.

Step 15: Reduce the juice.

Step 16, out of the pot.

Duck, English name: Duck. chordata, vertebrate subphylum, ornithischian order geese, duck family duck genus animals, is domesticated from the wild mallard duck and mottled duck. It is a common poultry. Duck is the collective name for waterfowl in the subfamily Ducks of the family Duckidae of the order Geese. It can be in the water, but cannot stay in the water for too long, and is an oviparous animal.

The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist foot fungus, neuritis and a variety of inflammatory diseases, but also anti-aging. Duck meat is richer in niacin, which is one of the components that constitute two important coenzymes in the human body, and has a protective effect on patients with heart disease such as myocardial infarction.