1. Ginger slices, green onions cut into sections
2. Fry the duck in a large pot on medium high heat for 20 minutes to fry most of the fat (the skin should be fried until golden brown). Then scoop out most of the fat, leaving only a thin layer of fat covering the bottom of the pan
3. Add ginger, garlic, green onion, star anise, fry for 2 minutes to taste
4. Turn on high heat, add wine first, then 6 cups of hot water. Bring to a boil, scoop out the froth, repeat 3 times until the soup is clean. Add light soy sauce, dark soy sauce, sugar, and salt. Cover the pot, turn to medium heat, and cook for 45 minutes
5. Uncover the lid, turn on high heat to collect the juice to 1/5 of the original water level, and add 1 tablespoon of oyster sauce. Mix well
Tips:I chose reduced salt soy sauce. Because what I need is the soy flavor of soy sauce, the excess salt in soy sauce will burden the heart and kidneys, so eating more is not good.
