Spicy Duck

Overview

How will you know how delicious it is if you don’t pick up your pot?

Wash half the duck and cut it into pieces. Boil cold water in a pot, remove and wash.
Wash the dried chilies and cut them into sections. Prepare two star anise, a small piece of cinnamon and sliced ginger.
Heat the pot and add the duck. Because the duck skin has more oil, don't put it in yet to refine the duck fat.
The duck fat is almost refined, add ginger slices, a small amount of oil, cooking wine, dark soy sauce, salt and stir-fry. Continue to add dried chilies, star anise, cinnamon, a small piece of rock sugar, and stir-fry.
Add a large amount of water to cover the duck pieces, bring to a boil over high heat, and then turn to low heat after boiling until there is a little soup.
When there is still a little soup in the pot, add an appropriate amount of light soy sauce, oyster sauce, and chicken essence, taste for saltiness, adjust to your personal taste, stir-fry a few times to reduce the juice, and serve.
I love this dish so much, the duck meat is fragrant and spicy with a hint of sweetness.
A must-eat dish every week.