1. Wash the duck and chop it up to remove the blood, find out the seasoning and set aside
2. Start the high fire with high fire and add water, then cook on high heat and turn to medium heat to collect the juice
3. Add appropriate amount of oil to heat. Stir-fry the ginger, garlic and red hot pepper. Add duck and white wine or cooking wine. Beer can be used. White wine. A small amount of cooking wine. Beer can add a little bit more. Add dark soy sauce, star anise, sugar, salt, and spicy. For the base material, I use the Dahongpao base material. I color it and add it in warm water that has not been used for the duck and boil it for about 50 minutes. When the water is almost harvested, add the century-old sauce and copy it. Finally, add the chili cubes and the green onion to the soup. Almost dry
4. Finally put it in the pan
Tips:Pay attention to the heat, and the amount of seasoning
