2. Accessories: onion (white skin)100g, and persimmon pepper 50g.

3. Seasoning: cooking wine 15g, salt 8g, chicken essence 3g, soy sauce 10g, soy sauce 15g, star anise 10g, cinnamon 5g, garlic (white skin) 15g, pepper (red, red, red, red, red, red, red, red, red, red, red, red, red,

4. Ducks are slaughtered, washed and chopped.

5. Cure duck with ginger, salt, soy sauce and cooking wine for about half an hour.

6. Wash onions, vegetables and red peppers.

7. Cut ginger into small pieces and onion into small pieces.

8. Cut persimmon pepper and pepper into small pieces.

9. Cut garlic into pieces.

10, light the oil pan, heat it, pour in the salted duck meat and oil it slightly.

1 1. Drain the oil in the pot when the color of duck meat becomes dark.

12. Continue to burn oil in the pan, add shredded ginger in the wok, add chopped green onion and minced garlic one after another, and stir-fry until fragrant.

13, add duck, cinnamon and aniseed and continue to stir fry.

14, stir-fry evenly and add water to avoid duck meat.

15, then add dried red pepper, cooking wine, salt and soy sauce, cover and cook over high heat.

16, after the fire boils, change to medium fire to collect soup, and pick out cinnamon and aniseed.

17. Finally, add chicken essence and serve. The braised duck is ready.