Dried hawthorn 10 tablet, a little ginger, a few onions, borneol 1 tablet, appropriate amount of rock sugar, star anise, fennel, cinnamon and fresh duck 1 piece.

working methods

1. Fresh and tender duck.

2. Dried hawthorn 10 tablet, a little ginger, a few onions, a piece of borneol sugar (or brown sugar or white sugar 1 spoon), and a proper amount of rock sugar. In addition, prepare anise, cinnamon and fennel, and wrap them with gauze or coffee filter paper.

3. Prepare star anise, cinnamon and fennel, and wrap them with gauze or coffee filter paper.

4. Wash the duck, blanch it in cold water, turn off the fire after blanching, and rinse it with clear water.

5. Take another cold water pot, put enough water to drown the ducks at one time, put two kinds of sugar and pot-stewed packages into ginger slices and onions, season with 3 tablespoons of soy sauce, and extract the color with 1 tablespoon.

6. After the fire is boiled, turn to medium fire for pickling. Remember to turn the duck often to prevent it from touching the pot and make the taste even.

7. When the soup starts to decrease, scoop up the soup while cooking and pour it on the duck.

Turn off the fire at about 8.40 and let the ducks soak in salt water for a while. (After lunch, marinate until it's time to cook dinner. At the same time, I can skim the oil slick.

9. Restart the fire, boil the soup, and then take the duck out to cool for later use. Just thicken the soup in the pot.

10. Cut the duck into pieces, which can be eaten directly or poured with thick marinade.