Prepare the required materials. Wash the duck meat and simmer it with salt and simmer a few times (in order to remove excess bloody smell) and rinse it off with water. Ginger shoots pine.
Duck cold water into the pot to open fire and water (see above), when the straight water seems to open (see the picture below), turn off the fire, so that the duck meat is loose and easy to rinse, rinse the duck with hot water Blood foam (must be washed with hot water, so it is easier to wash the blood in the meat ~ heat up and shrink the way you know how to drop), wash and drain the water.
Heat the duck under the hot oil and stir fry the fish. The water of the fried duck meat is evaporated and the duck meat is discolored.
Put the duck meat to the side of the pot, and put the sugar in the medium and small fire for a while.
The sugar is melted and there are a little bit of fine particles (not to be smeared).
When you stir fry, you feel a little sticky shovel. At this time, put salt, star anise, cinnamon, fragrant leaves, grass fruit, pepper, dried chili and ginger to stir up the scent and add a scoop of wine, soy sauce, and soy sauce. Stick the pan) and stir well.
Stir well and pour in a bottle of beer and a half bottle (beer bottle).
There is no duck meat like this, and the water needs to be added in one time. The fire is turned to a small fire and the straight duck meat is cooked. At this time, pour the appropriate amount of the old-fashioned color fire to collect the juice, and then you can enjoy it.
Is it very attractive?