Ingredients: duck, dried tangerine peel, ginger and leek.

Seasoning: rice wine, salt, soy sauce, soy sauce.

Detailed practice

1. Prepare half a duck, chop it into small pieces and drain it for later use. Prepare some ginger, onion and a handful of dried tangerine peel. Slice ginger, onion and dried tangerine peel. Don't have too much dried tangerine peel, or it will be a little bitter.

2. Heat the pan, put a little oil in the sliding pan, then pour the oil, then put the cold oil, pour the prepared duck into the wok, pour out the frying water and fry the duck slightly. Then add ginger slices and stir-fry them to give off the fragrance, and finally pour a little rice wine to remove the fishy smell. Rice wine can also be used as cooking wine.

3. Now let's adjust the taste, add salt, soy sauce and a little soy sauce to color, stir well and let the duck get the sauce. Then pour in hot water, bring it to a boil with high fire, then cover the pot and simmer for 15 minutes. You can pour more water, because the stew takes a long time.

4. After15 minutes, open the lid, pour the prepared dried tangerine peel, turn it slightly, then cover it, and continue to simmer for 10 minutes. If you want to make the duck softer, you can stew it for a long time.

5. 10 minutes later, open the lid, pour in the prepared shallots, stir fry a little, and then serve. If there is still a lot of soup, you can open the fire to collect the juice first, and then pour the onions. This delicious and fragrant special dish tastes great even if it is cooked, and it doesn't feel greasy and basically has no taste of duck. Try it if you like.