Hakka braised duck (goose) with sour buckwheat

Overview

How to cook Hakka braised duck (goose) with sour buckwheat at home

Wash the duck meat and set aside, pack the sour buckwheat with water (I bought it in Yangjiang), a little white onion, five slices of ginger, three cloves of garlic, two star anise and set aside...
Get a pot of water, add two slices of ginger, boil the duck meat... Pour in beer (to remove the smell) and cook for a while
Remove and set aside...
Heat oil in a pan, add star anise, green onions, garlic cloves, and ginger slices and sauté over low heat until fragrant...
Pour in the duck meat and stir-fry until slightly brown...
Add a little Zhuhou sauce and stir well...
Then add the sour buckwheat heads and stir-fry...
Pour the sour buckwheat juice in too...
Add an appropriate amount of boiling water, then add a little chicken powder, salt, sugar, and soy sauce, and stir over high heat while simmering (you can test the taste while simmering)
When the juice is almost gone, I transfer it to the casserole and cook it on the electric ceramic stove...
Collect the juice and take it out of the pot...sweet and sour appetizer!