This duck is taught by a good sister, but she is no longer there. She remembers the little bit with her, so miss her.
Duck wash and dry
Under the oil pan, heat the duck skin with oil to slightly yellow
Hot to the duck skin slightly yellow can be out of the pot, try to put the skin evenly
Ginger garlic is peeled off in advance, cut into small particles, spare
Stir the ginger and garlic with the oil in the pan
Put the ducks in and stir them evenly, try to make the ducks stained with ginger and garlic.
Adding soy sauce and then frying and frying, and then adding wine and sauteing, these steps are very difficult, be careful not to burn.
Add water to the duck's body and above, season, put the right amount of soy sauce, salt, sorbet, medium and small fire and pot lid, turn the duck over several times in the middle, anti-stick pot and color, throw the duck to the left bowl of juice Left and right, turn off the fire, pick up the ducks, let cool
This is a good duck. After the cool, the pieces are placed in the pan and the remaining juice of the duck is fired and fried until the sauce is served.
Because the ducks have the size, the seasonings really can't give the correct amount, and do it and try it out, haha, there is no clear message to me.