1, marinate the clean duck with nitrate, salt and pepper for one night.

2, fried.

3. Marinate with soup stock. Remove the dry water.

4. Stir-fry until brown and red, and cut into pieces.

Soup stock: I can't tell you everything. But this is already delicious, and spices can be bought in ordinary vegetable markets.

1, stir-fry sugar in the oil pan and color it for later use.

2. Two slices of fried ginger/kloc-0, two slices of star anise, one tsaoko, half a slice of pepper, 25g of pepper, two slices of cinnamon, 25g of fennel, 5g of licorice, two slices of long pepper, one slice of galangal and 5kg of soup or water.

3. Add sugar and soy sauce until the sauce turns red.

4, add about 25~30 grams of salt, salty, monosodium glutamate 10 grams, chicken essence 10 grams, a small amount of sugar, two spoonfuls of cooking wine.

5, can cook 2~3 medium ducks. The more soup you use, the better it tastes.

6. Keep the marinated soup in the refrigerator when not in use.