4 duck legs

Cooking wine (for blanching) 15g

8 slices of ginger

Scallion 2-segment oblique cutting

Garlic 8-grain pat powder

2 teaspoons of pepper

3 aniseed

Red pepper 1 root seedless oblique cutting

Green pepper 1 root seedless oblique cutting

50g chopped green garlic.

2 tbsps of Hou sauce (seasoning juice)

2 teaspoons of oyster sauce (seasoning juice)

4 tbsp cooking wine (seasoning juice)

2 tablespoons soy sauce (seasoning juice)

2 tablespoons soy sauce (seasoning juice)

Salt (seasoning juice) 2g

Sugar (seasoning juice) 2g

White pepper powder (seasoning juice) 2g

Chicken powder (seasoning juice) 2g

How to stew duck with ginger?

1, material preparation.

2. Prepare materials: mix all seasoning juice materials evenly.

3. Prepare materials.

4. Wash the duck leg and chop it into pieces, add cold water and seasoning wine 15g, boil it over high fire, and then cook for 5 minutes.

5. Wash and dry for standby.

6. Pour the right amount of oil into the wok and stir-fry ginger, garlic, aniseed and pepper.

7. Stir-fry the scent and pour in the duck pieces. Stir-fry until the duck pieces are slightly yellow.

8. Pour in the seasoning juice and stir well.

9. At the same time, pour an appropriate amount of water into the pressure cooker to boil, pour the duck pieces and their soup into the pressure cooker together, cover the lid, turn to low heat for 20 minutes after charging, and then turn off the heat.

10. After the pressure cooker is deflated, open the lid, fire and start collecting juice. Add red and green pepper and stir fry 1 min.

1 1, stir-fry the green garlic pieces evenly and turn off the heat.