Making method of stewed duck with fragrant rice

Ingredients: 1/2 red-faced duck (about 3 slices of old ginger 1 bowl of black sesame oil 1/2 bowl of rice wine and 4 bottles of Chinese herbal medicines: angelica, dangshen, medlar and jujube) Practice: 1. Wash the old ginger, pat it into tears, and fry it in oil pan 180℃. 2. Cut the muscovy duck into pieces 5 cm long and 3 cm wide, wash and remove oil. 3. Preheat the pot, add black sesame oil, first stir-fry the materials in step 1, then add the same amount of cooking wine, after boiling, remove the impurities in the soup, and then add the materials and auxiliary materials in step 2. At this time, it is enough for the surface of the wine to drown the surface of the duck meat. So reduce the heat and simmer for 90 minutes until the heat is enough, and then remove the oil slick from the noodle soup.