1. Dice the duck into pieces, wash and control water.
2. Peel and cut potatoes, soak in water for later use.
3.
Heat the wok to dry, don't add oil! Don't come on! Don't come on!
Put the duck skin down in the pot. Slowly fry until the oil comes out. The duck is fatter, so there is a lot of oil. If you don't like it, you can get some more.
4. Don't worry, fry slowly. You can shake the pan during the period to see which piece can be shaken. Turn it over. The duck skin is already golden brown.
5. Add green onion, ginger, star anise and stir fry.
6. Add homemade chili sauce, if you don’t have it, you can add Pixian bean paste
7. Add a bottle of cooking wine with a cap.
8. Turn a spoon, the fire is a bit big
9. Add boiling water. Just a little less than duck. Simmer half of the boiling water.
10. Add salt, add the potatoes and continue to simmer until the potatoes are cooked through. Do not use a spatula to cut gently.
11. Loading
12. Let's eat! Slightly spicy and tasteful! If you like to eat potatoes, you can put more, I only have one in my house! Here is a bowl of rice!
Tips:I think the salt can be added later when stewing the meat, the meat will be tender
