The practice of frying ducks

1 clean the duck, drain the water for later use, divide the duck in half, and then chop it into small pieces. The duck leg can be left whole, and a few cuts can be made on it to taste good.

2 prepare star anise, pepper, onion, red pepper, garlic and ginger slices, and clean them.

3 There is no oil in the pot, and the duck itself contains a lot of oil. Pour the duck meat directly into the pot and stir-fry it over medium heat.

4

stir-fry until the duck meat is white and bloodless, and the duck skin is oily, then pour the ingredients prepared in 3 and stir-fry until it is fragrant.

5

add 3 tablespoons of cooking wine and 2 tablespoons of soy sauce, stir-fry evenly over high heat.

Look at the remaining picture

6 Add a proper amount of water to the pot, which is enough to overflow the duck meat and bring it to a boil.

7 Turn into a casserole and simmer for 1 hour, then add some salt and Lycium barbarum, and stew for 3 minutes before serving directly.