1. distributes material first neat, ginger cuts into shreds and piece, jiang Si goes with Lai Chao water smell of mutton!
Clavicle of 2. general duck is abluent cut small, such more convenient tasting!

Is the duck that has 3. handled clavicular? Cooking wine? Jiang Si? Garlic fourth souse reserves half hours, can go so smell of mutton oh!
Boiling hot condition heats into clear water inside 4. boiler, enter already the duck with good souse is clavicular, be burned and clean clean!
Water is added inside 5. boiler, ? Cooking wine, pour the duck clavicle that has cleaned, after be being burned, small fire stew boils 10 minutes or so! This measure is for the smell of mutton of better purify duck, after hold up goes out abluent!
6. has oily pot, enter a few oil, little is OK, jiang Pian of powder of sweet garlic of stir-fry before stewing, enter right amount water, proposal a little much dot, can boil so more fully, flavour more tasty a bit, again? Unripe smoke often be smoked and rock candy, also can add bit of Bai Sha candy, join cassia bark fennel, press individual taste to add!
After 7. water is burned, duck clavicle falls, big baked wheaten cake opens tone to be stewed slow to small fire, such not only can more tasty, burn the dish color that come out to also be met more good-looking, have appetite more!
The Shang Shui such as 8. is not very much when, taste flavour, join right amount salt, next conflagration receives juice! Must notice duration at that time, meet not carefully scorch oh!

This is final finished product! What I do is taste slants sweet!