Ingredients

2 duck legs

1 potato

Half onion

Appropriate amount of white wine

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An appropriate amount of ginger slices

An appropriate amount of dark soy sauce

1 spoon of Pixian Doubanjiang

1 aniseed

Cinnamon bark Appropriate amount

4 pieces of dried hawthorn

An appropriate amount of salt

An appropriate amount of cooking wine

Preparation time: 10-20 minutes

Number of diners:

Steps

1

Soak duck legs in water for 30 minutes, take them out and wash them

2

After drying out the water, cut into small pieces and set aside

3

Half an onion, cut into pieces

4

Peel a potato and cut it into pieces

5

Cut some ginger slices

6

Cut the duck Put the meat into the pot, add cold water and white wine, and bring to a boil over high heat

7

Duck meat has bleeding foam and carefully skim off it

8

After the duck meat changes color, cook for another 3 minutes, take it out and rinse it with warm water

9

Put oil in the pot, add aniseed and cinnamon until fragrant. Add ginger slices and onions and stir-fry until fragrant

10

Add Pixian bean paste and stir-fry until red oil appears

11

Put it in Add duck meat, add dark soy sauce and cooking wine

12

Stir-fry until the duck meat turns color

13

Add hot water to cover Add duck meat, add dried hawthorn, bring to a boil over high heat, and simmer over low heat for 10 minutes

14

Add potatoes, stir-fry evenly, and add salt

15

Stew until the potatoes are soft and the soup is thickened.

16

Place on a plate.