As the saying goes, “old duck wins tonic in summer”. Duck meat is rich in protein, which can timely supplement the excessive consumption caused by high temperature in summer. Moreover, duck is a waterfowl, cool in nature, and has the functions of nourishing yin and stomach, strengthening spleen, tonifying deficiency and diuresis.


Half a duck
4G salt
2 slices of ginger
2 octagons
A little pepper
1 cinnamon
4G cooking wine
5 grams of soy sauce
1 shallot


Step 1
Wash and drain half of the duck, cut into pieces, put an appropriate amount of water into the pot, put the duck pieces under cold water, boil and cook for about 2 minutes, remove the duck pieces, rinse them with clean water and wait for use

Step 2
Put a small amount of oil in the wok, add pepper, star anise, cinnamon, ginger and scallion, and fry until fragrant

Step 3
Add the duck pieces, stir fry and stir fry until the duck pieces come out of oil. Add enough water without duck pieces at one time, then add soy sauce and cooking wine. After boiling over high fire, turn to medium and low fire and stew for about an hour. (keep the pot rolling)

Step 4
Stew until the remaining third of the soup, add an appropriate amount of salt, and then collect the juice over high heat