Cooking Steps

1. 

   Step1:Dry soybeans soaked in water the night before.

2. 

   Step2:Cut half of the duck and rinse it in water. Change the water several times. Rinse the blood.

3. 

   Step3:Put the duck in cold water. After boiling, sprinkle a spoonful of cooking wine. Open the lid and cook for a few minutes. Blanch the blood. Take it out. Rinse under the water and drain.

4. 

   Step4:Peel ginger and slice it. Shred onion. A small amount of ice sugar.

5. 

   Step5:Cut the dried peppers into small pieces (my ones are not spicy. You can add them if you like).

6. 

   Step6:Wash two pieces of green garlic. Cut them obliquely. The garlic white and leaves are opened separately.

7. 

   Step7:Heat the pot. Put some oil in it. Add ginger slices, shredded green onion and dried pepper and stir fry until fragrant.

8. 

   Step8:Put in the duck and stir fry. Add a spoonful of cooking wine and stir well.

9. 

   Step9:Stir fry the duck until the fat comes out. Add a proper amount of soy sauce and color it when it's tight and fragrant.

10. 

    Step10:Add the fresh water that has not been used for duck pieces. Throw in the anise cinnamon, cinnamon, bergamot, and bring to a boil. Pour into the electric pressure cooker and simmer for 20 minutes.

11. 

    Step11:Take off the lid. The smell is coming. The duck has been stewed.

12. 

    Step12:Pour it back into the frying pan. Drain the soybeans and pour in water. Add some salt. Turn to medium heat and cover for about 10 minutes.

13. 

    Step13:Remove the lid, add a proper amount of raw soy sauce, and simmer until the juice is collected for half of the time. Add in garlic and simmer for one minute, then add garlic leaves and simmer.

14. 

    Step14:Duck meat is crispy and fragrant. Soybeans are soft, waxy, salty and tasty. A good partner with rice and wine.

15. 

    Step15:Finished drawings.