Preparation feeds capable person, duck cuts small easy tasty.

Duck flesh puts bowl inside, do not cheer, dry fry, stir-fry before stewing does moisture.

Stir-fry before stewing fries duck flesh to appear brown fill piece reserve.

Hot pot has oil, join stir-fry before stewing of one dry burden to fry a fragrance, (here I garlic sprouts head also along with all the others first stir-fry before stewing was fried, not stir-fry before stewing is fried add finally also just as well) .

Join duck flesh stir-fry before stewing to fry (just the green in the home comes out more conveniently knot is put in, do not add what be no problem completely) , ordinal add Zi like that, wine of feed in raw material, add unripe smoke, fry divide evenly to add water. According to the duck old, tender add water, tender duck is easy thoroughly cook little water, old duck adds water more. Add enough water as far as possible, it is the flesh did not boil those who rot need adds water to add boiled water really.

What the duck does not boil is too sodden, have chew interest more delicious. When what juice closes is about the same, the soft rigidity that the flesh also likes to oneself, the salt that increase a point, candy flavors, sa Shangqing garlic fries the pan since divide evenly finally.