1. Ingredients: 2 duck legs, appropriate amount of carved wine and appropriate amount of red rice. Accessories: onion ginger, star anise, angelica dahurica and clove. Seasoning: soy sauce, soy sauce, rock sugar and salt.

2. Chop the duck leg into pieces, add cooking wine and marinate with onion and ginger for 2 hours.

3. Pick out the onion and ginger, put the pickled duck skin face down in the wok, and slowly fry the duck oil.

4. Take advantage of the duck frying time, cut the onion into sections, slice the ginger, and brew a bowl of red rice water with boiling water. Prepare Illicium verum, Angelica dahurica, clove and rock sugar.

5. Ducks fry a lot of oil.

6. add onion ginger, star anise, angelica dahurica, clove, crystal sugar, soy sauce and light soy sauce, and cook with Huadiao wine (more Huadiao wine) and stir fry.

7. Add the water soaked in red rice, and add some hot water properly, so as not to touch the duck. Bring the fire to a boil and simmer for 3 minutes.

8. When the cooked duck meat is crisp and rotten, and the soup is thick, turn to high fire and dry the soup.

9, until the soup is thick and shiny, turn off the heat and take out the pot.