1. Chop the duck into larger pieces and add the bacon seasoning;
2. Grab the marinade with your hands and put it in the flavor, let it stand for 20 minutes or more, when you are not in a hurry, marinate it and put it in a compact box in the refrigerator overnight;
3. Peel the potatoes and cut them into a slightly round shape, so that too much starch will not fall into the juice when the duck is stewed. If you like the squishy feeling, cut directly into the hob;
4. Put half a pot of cold water in the pot, put the duck pieces, and turn on medium to high heat;
5. When the water is boiled, turn to medium heat and boil for a while, let the foam come out, turn off the heat, and wash the duck pieces with hot water;
6. Prepare minced ginger, minced garlic and green onion;
7. Fry the duck pieces on each side until golden brown, so that the duck pieces will be oily and more fragrant;
8. Leave oil on the bottom of the pot, add minced ginger, minced garlic, green onion and 1 star anise, and sauté;
9. Pour the duck cubes, put the water down to the duck noodles, add 2 tablespoons of Zhuhou sauce, 1 tablespoon of hoisin sauce, 1 piece of southern milk, 1/2 teaspoon of pepper, 1 tablespoon of fine sugar, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce and Use a moderate amount of salt. Don't put enough light soy sauce or salt in one go. Southern milk also has a salty taste. When it is simmered until the water dries, the juice will be saltier. Turn to low heat and simmer for 15 minutes to let the seasoning taste out;
10. In order to make the dishes look fresh and clean, use a mesh sieve to pick up the residue;
11. Pour in the potatoes, turn the heat to a low heat and simmer for 30-60 minutes. In short, simmer until the duck pieces are tender;
12. Collect the juice over high heat, leave about half of the rice bowl, taste, add light soy sauce or salt if it is not salty enough, and then stir evenly before serving.
Tips:1. Don't cut the duck pieces too small, otherwise it will be harmful to the water during cooking;
2. The duck pieces are blanched in water to make the duck less irritating, and the meat must be blanched thoroughly after putting it in cold water;
3. Putting hoisin sauce will make the taste richer and thicker. Putting southern milk in cooking will also make the dishes more mellow;
Fourth, filter out the residue of the seasoning to make the dishes look neater;
5. Considering that the potatoes will cook for a long time, the corners of the potato pieces will make the juice gelatinized, so cut them into a rounder ball. If you like the squishy feeling, you can cut the potato into pieces with a hob;
6. Don't let the stewed stuff be salty enough in one go. The juice will be more salty after the juice is collected. It is safer to try again after the juice is collected.