Practice: 1. Wash the duck, put it in a pot and cook for 10 minute, skim off the floating foam, take it out and drain it.
2. Heat two spoonfuls of cooking oil in the pot, pour in the duck meat and stir fry, add two handfuls of rock sugar, and stir fry the duck meat until the skin turns yellow.
3. Add enough water, pour in the prepared ginger, garlic, star anise, tsaoko, fragrant leaves and millet pepper, and boil the water.
4. Add two teaspoons of salt, two teaspoons of soy sauce, one teaspoon of oyster sauce and two teaspoons of cooking wine, cover and stew for 20 minutes.
Stew for 20 minutes, and the juice will be much less. At this time, you can see that the duck meat is very hard and not stewed. If you add water to stew at this time, the taste of duck meat will be diluted, so we will do one more step to make the duck meat soft and rotten.
6. Next, pour the duck meat together with the juice into a deep dish, and then steam it in a steamer for 20 minutes (if there is a pressure cooker, press 10 minute). After four steps of scalding, frying, stewing and steaming, this delicious duck meat is finally ready. It's not difficult to say difficult, but it's quite complicated to say simple. The stewed duck is boiled to ensure that the duck meat is soft and delicious.