This delicious braised duck has a strong flavor and tastes rotten. It is delicious and not afraid of getting fat, because after frying, a large amount of fat has been burned, leaving only rich protein.


4 pound duck
80g ginger
Five octagons
8 cloves garlic
3 shallots
4 tbsp reduced salt soy sauce
4 tbsp reduced salt soy sauce
1.5 teaspoons sea salt
1 teaspoon white granulated sugar
1 tbsp oyster sauce
Half a cup of rice wine


Step 1
Slice ginger and onion

Step 2
Fry the duck in a large pot over medium heat for 20 minutes. Fry most of the fat (the skin should be golden). Then scoop out most of the fat, leaving only a thin layer of fat to cover the bottom of the pot

Step 3
Add ginger, garlic, green onion, star anise and stir fry for 2 minutes

Step 4
Open the fire, add wine first, and then 6 cups of hot water. Boil, scoop out the foam and repeat 3 times until the soup is clean. Add raw, old, sugar, and salt. Cover the pot, turn to medium heat and cook for 45 minutes

Step 5
Remove the lid of the pot, open the fire, collect the juice to 1 / 5 of the original water level, and add 1 tbsp oyster sauce. Mix well