The method of making the bean curd stick duck is as follows:

1. Materials

2. Practice

1. Wash the duck and cut it into pieces, slice the ginger, cut the onion into sections, and cut the dried pepper into shreds; Wash the yuba with clean water, soak it in advance for about 3 minutes, then take it out and cut it into sections about 2 cm long.

2. Put a proper amount of water into the pot, add duck pieces, add a few slices of ginger and onion, add a little cooking wine, fire (without covering), blanch until the duck pieces change color, then take them out with a colander, rinse the blood foam on the surface with clear water and drain.

3. put a little oil in the pot, add star anise, cinnamon and pepper, stir-fry the duck pieces with low heat until they are fragrant, then turn to high heat and stir-fry until the duck pieces are oily.

4. Add a teaspoon of cooking wine, stir well, then add dried Chili, ginger, garlic, fragrant leaves, rock sugar, salt, a teaspoon of soy sauce and two teaspoons of soy sauce, and stir well until the duck pieces are colored.

5. Pour in hot water that has completely soaked the materials in the pot, cover the pot, and turn to low heat for about 2 minutes after the fire boils.

6. Add the soaked yuba, stir well, and continue to cook for about 5 minutes until the soup in the pot is basically dry. Add the onion and stir well to get out of the pot.