Ingredients: duck, green onion ginger, angelica dahurica, grass fruit, star anise, cumin, bay leaves, red yeast rice, yellow wine
Duck in a pot of cold water, add two teaspoons of rice wine to the water and boil it to a boil.
The blanched duck is taken out to control the water
Put small materials such as fennel and red yeast rice into the material bag.
Put a little base oil in the pot, add green onion, ginger, star anise, grass fruit, and Angelica dahurica to fragrant.
Saute the seasonings, add the duck with the dried water content, and add half a bowl of rice wine
Add a teaspoon and a half soy sauce and half a teaspoon of salt.
Add the material bag and rock sugar, add water to two-thirds of the duck, bring to a boil on high heat and change to low heat.
Bake on a low fire for about 60 minutes. With chopsticks, you can easily penetrate the thickest part of the duck. Collect the juice on medium heat. While collecting the juice, pour the soup on the duck with a spoon.
Turn off the heat until the soup is concentrated.
Don't leave when collecting the juice, and shake the pot from time to time to prevent it from sticking. Don't pour out the remaining soup. The duck is cut into pieces and poured on top to taste better.