1, raw materials: 1 duck, red rice flour, crystal sugar, red wine, soy sauce, Shaoxing wine, salt, sugar, pepper, star anise, cinnamon, fennel, onion and ginger slices.

2. Chop the duck into 4 cm square pieces, add soy sauce, Shaoxing wine, a little salt and a little sugar, then add 30 peppers, a little star anise, cinnamon, fennel, onion and ginger slices, and marinate evenly for 2 hours.

3. Remove the seasoning and put the oil in the pot. When the oil is 70% to 80% hot, add salted duck slices in batches and fry them slightly until the meat slices begin to change color and the meat quality is firm.

4. Boil the water in the pot, add all the seasonings of pickled duck pieces, add about 25 grams of red rice powder and appropriate amount of salt to taste, add duck pieces, boil with high fire, and stew with low fire 1 hour.

5. Add 50g of red wine to the pot during stewing, and immediately cover it to prevent volatilization. Before the duck pieces are ready, add about 50 grams of rock sugar, pour in sesame oil and collect the juice.