The duck meat is washed and smashed into pieces, the ginger is cut into pieces, the onions are cut into pieces, and the dried peppers are cut into silk; the yuba is washed with water and soaked for about 30 minutes in advance, and then cut into pieces of about 2 cm long.
Put a proper amount of water in the pot, add the duck pieces, add a few pieces of ginger and shallots, add a little cooking wine, open the fire (without capping), simmer until the duck pieces are discolored, then remove them with a colander, with water Rinse the surface of the blood, drain
Put a little oil in the pot, add into the star anise, cinnamon, pepper, stir fry the scent, then simmer into the hot duck, turn the fire, stir until the duck is oily.
Add a small spoon of cooking wine, stir well, and then add dried chili, ginger, garlic, fragrant leaves, rock sugar, salt, a teaspoon of soy sauce, two small spoons of soy sauce, stir well until the duck pieces are colored.
Pour hot water completely soaked in the pot, cover the lid, boil over low heat and cook for about 20 minutes.
Put the yuba into the foam, stir well and continue to cook for about 5 minutes until the soup in the pot is basically dried, put into the onion section, stir well and serve.
1. When you simmer the duck, you should put cold water into the pot, so as to avoid the smell of duck meat. 2. Put a little oil, if the duck meat is very fat, then do not put oil, directly stir the duck into the pan to the oil.