1, 2 potatoes, 4 duck legs, ginger 1 piece (about the size of an egg), 20 pieces of pepper, 4 pieces of star anise, 40g of cinnamon 1 piece, about 40g of fennel, 20 pieces of dried hawthorn, and cooking wine 1 spoon (1spoon.

2. Practice: Put pepper, star anise, fennel and dried hawthorn into seasoning bags or boxes. Wash the duck leg and put it in cold water, the amount of water should be at least 4 cm below the duck leg. Don't put the lid on. After the fire boils, skim off the foam with a spoon.

3. Add peeled and sliced ginger and prepared seasoning package, add cooking wine, soy sauce, soy sauce and sugar, and cover. Make it in a pressure cooker, keep it on medium heat, spray air and continue stewing for 40 minutes. If you use an ordinary pot, keep it on medium heat for 1.5 hours.

4. Peel the potatoes and cut them into pieces, put them in the pot and fry them until golden brown. After the duck is stewed for 40 minutes, turn off the heat. After the gas in the pressure cooker escapes, open the lid, add salt and stir well, then cook for 5 minutes on high fire, then pour the fried potato pieces into the pot and continue cooking for 3 minutes.