1. Cut off the paws and wings of the fresh duck, make a small opening at the root of the duck wings, take out the internal organs of the duck, clean the duck and drain the water.

2. Take a proper amount of salt and fennel, put them in a pot and fry until the salt is slightly yellow. Turn off the fire.

3. Put half of the fried salt on the outside of the duck and half along the wing root, add it into the duck belly, and let the salted duck stand for 3 hours.

4. The salted duck is bleeding, so pick it up and drain it.

5, put a pot of water, add a lot of salt to make it saturated with salt water, add ginger slices, shallots, aniseed, burn open and cool.

6. Cook it for 3 times, pour the brine into the duck's belly, and then put the duck in the brine tank for 3 hours.

7. Hang the salted duck and pour hot water on the surface to make the duck more compact.

8, put the right amount of water in the pot, add ginger, onion, fennel, boil, cover the lid and turn to low heat, if necessary, turn off the fire.

9. Keep the water temperature at about 90 degrees, so that it can be stewed to 1 hour, and you can eat it.