There is a smell of duck meat, so it is perfect with ginger!
Cut the duck leg meat, slice the ginger, garlic, star anise, dried chili, etc.
Boil the water in the pot, duck the cold water pot, boil, to remove the blood, then remove the pot, wash with water, spare.
Heat the oil in a hot pot, stir-fry the sliced ginger slices, fry until golden, then sauté the garlic, stir-fry the duck, stir the scent, pour the water, no duck, then pour a little soy sauce, salt , star anise, stir fry for a while, cook over low heat.
After boiling for 20 minutes, poke the duck meat with chopsticks and observe whether it is soft and rotten (personal soil method), then add sugar, stir fry, and continue to cook. If the juice is running out during the period, you can add water properly. (forgot to take a photo here)
After 10 minutes, the soup is drained, stir-fry the duck, add MSG, sesame oil, mix well, and then pan. Ginger is strong and the duck is tender and tender.
When cooking, you can turn over the pot properly to avoid the ingredients.