Ingredients:
Appropriate amount of duck meat
Zanthoxylum bungeanum
Illicium verum
Appropriate amount of pepper
Proper amount of salt
Old pumping right amount
Proper amount of cooking wine
Appropriate amount of onion, ginger and garlic
Lycium barbarum proper amount
1, duck clean, drain water for use, duck in half, and then chop into small pieces. The duck leg can be left whole, and a few cuts can be made on it to taste good.
2. Prepare star anise, pepper, onion, red pepper, garlic and ginger slices and clean them.
3, no oil is put in the pot, the duck itself has a large oil content, and the duck meat is directly poured into the pot and stir-fried over medium heat.
4. Stir-fry until the duck meat is white and bloodless, and the duck skin is oily. Then pour in the ingredients prepared in 3 and stir-fry until it is fragrant.
5. Transfer 3 tablespoons of cooking wine and 2 tablespoons of soy sauce, stir-fry evenly over high heat.
6, add the right amount of water to the pot, the water should be enough to overflow the duck, and the fire will boil.
7. Then transfer to a casserole and stew on low heat. After stewing 1 hour, add appropriate amount of salt and medlar, and stew for another 30 minutes before serving directly.