1. Slice ginger, shell garlic and wash star anise (star anise can be added or not).

2. Add two slices of ginger to duck meat, blanch a little cooking wine, and then clean it for later use.

3, the pot is hot, add the right amount of cooking oil, pour the duck meat, and fry the water on medium heat.

4. Turn off the heat, then add ginger slices and garlic and stir fry. The duck is golden on both sides.

5. First cook two spoonfuls of rice wine (or white wine or cooking wine) along the side of the pot, and then add half a spoonful of white sugar (or rock sugar) to stir fry quickly after the wine comes out.

6. Add two tablespoons of soy sauce, half a spoonful of soy sauce, stir fry quickly, and then cook a spoonful of vinegar along the pot to stir fry quickly.

7. Pour hot water, add star anise, sprinkle a little white pepper, turn off the heat after boiling, cover the lid and stew according to your own preferences.

8. You can cut shredded onion and roll it in water, or you can cut chopped green onion or coriander directly for decoration, or you can leave it alone.

9, starch+water = starch water, spare.

10, it's almost time. Open the lid and clip out the octagon. If you eat garlic and ginger, take them out and put them on a plate. If you don't eat it, clip it out. No. Taste it, add some salt to your favorite taste, stir it, cover the pot and stew for about five minutes.

1 1. Open the lid, stir the water starch, then pour it along the edge of the pot, stir it with a spatula, and turn it with a spatula from time to time until the soup becomes thick.

12, the soup is thick, so put the duck meat on the plate with chopsticks and then pour out the soup.

13, sprinkle with shredded onion and finish.