1, raw material preparation: 3.5kg of duck, 4 pieces of fermented bean curd, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of sugar, 1 tablespoon of soy sauce.

2. Cut the duck into 2-finger-wide pieces, add a little salt, ginger slices and 2 tablespoons soy sauce, and marinate for 15 minutes.

3. After the duck is marinated, stir-fry the duck over medium heat. Don't put oil when frying, which can not only remove the fishy smell of duck meat, but also make duck meat not greasy.

4. Stir-fry until the duck becomes a little brown, turn to medium heat, add onion and garlic and 2 tablespoons of sugar, continue to stir fry, and color the duck with sugar.

5. The color of duck meat is redder and brighter after adding sugar. At this time, add 1 bowl of water, 4 pieces of sufu and 1 spoon of soy sauce, stir well, and cover with 15 minutes.

6, fire juice, red attractive fermented bean curd braised duck can be out of the pot!