1. Prepare the materials
2. Soak dry rice noodles in warm water for 1 hour
3. Mix 2 tablespoons of soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of cooking wine into teriyaki sauce
4. Add oil in a wok, add bay leaves, dried chili, cinnamon, star anise, ginger and stir fry until fragrant
5. Fry the processed duck meat until it is golden
6. Pour in the prepared sauce, rock sugar, a small amount of salt and two bowls of water, turn the water to a low heat and slowly marinate, and constantly pour the sauce on the duck to facilitate the duck meat to be cooked quickly and evenly colored. Cook for about 20 minutes. Remove the duck meat and chop into small pieces, and use a bowl to hold the remaining sauce for use
7. Bring the water to a boil in another pot, boil the vermicelli, add the small greens and cook until the color changes, then remove the vermicelli and greens into a bowl, add a small amount of the soup of the vermicelli, the sauce of the teriyaki duck, and the teriyaki Duck pieces
Tips:1. The vermicelli must be soaked in warm water and soaked softly
2. When braising the teriyaki duck, keep the sauce on the duck meat to make the color uniform.
3. Be sure to use low heat to marinate slowly. This time, the portion will be marinated for 20 minutes. If the duck is big, the marinating time should be extended.
