1. Ingredients: 400 grams of duck meat, 1 potato, 3 yuba, 2 tablespoons of chopped chili, appropriate amount of green onions and ginger slices, 2 star anise, 5 cloves, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 teaspoon of salt, and appropriate amount of sugar.

2. Prepare the required ingredients.

3. The reason for choosing duck meat is that duck meat is cool in nature and is very suitable for consumption in autumn and winter. In addition, duck meat is a meat that becomes more fragrant the more it is stir-fried, and it can be stir-fried without adding oil. Oil makes stews quite delicious.

4. Wash and cut the duck meat into sections and drain the water first; heat the wok first so that it will not stick to the pan after adding the duck meat. After a quick stir-fry, you will find that it will stir-fry quickly. It's oily.

5. This step can take a little longer, keep the heat on medium, and turn over frequently.

6. Stir-fry the duck meat for about 3 minutes, add the prepared spices, add two tablespoons of chopped chili, stir-fry quickly, then add a tablespoon of cooking wine and stir-fry until fragrant.

7. Pour 2 tablespoons of light soy sauce, stir well, then pour in warm water that has not covered the ingredients, and bring to a boil.

8. At this time, add a small spoonful of salt, cover and simmer. Using this time, we peel and cut the potatoes into pieces and soak them in water for a while.

9. After simmering the duck meat for 7-8 minutes, add the potato cubes. Don’t rush to add the yuba at this time.

10. When half of the soup is reduced, add the yuba segments until the juice is finally reduced.

11. After the yuba is put in, taste it at this time. You still need to add a spoonful of sugar. When the soup is relatively small, there is no need to cover it. Observe the status in time to prevent the juice from being too dry. That’s it.