1. Wash the duck (the internal organs have been cleaned when the duck is bought back), and cut off the duck's butt and tip.

2. Prepare aniseed: 2 red buttons, 5g cinnamon, 2 fragrant leaves, 2 angelica dahurica, 1 tsaoko, 1 tsaoko, 1 Amomum villosum, 1 aniseed, 1 amomum villosum.

3. 1 Wash shallots and cut into pieces, pat 5 cloves of garlic flat with the back of a knife, 15g of ginger and wash and cut into pieces for later use.

4. The amount of umami oil 10g, braised soy sauce 15g, shisanxiang 5g and salt 15g.

5. Put all the ingredients in the fourth step into a clean bowl and stir evenly with a brush to make a sauce for later use.

6. Put all the aniseed prepared in the second step into the duck's stomach.

7. Brush the prepared sauce evenly on the duck with a brush.

8. Put the duck dipped in the sauce on the steamer together with the stainless steel basin, and put on the fresh orange peel (the little orange that has just been eaten, put it in and steam it together).

9. Cover the pot, steam for 2 hours on high fire and stew for half an hour on low fire. After steaming, the aroma is fragrant.

10. The steamed duck is evenly coated with 5g honey and appropriate amount of braised soy sauce. Put 100ml peanut oil in the electric baking pan, put the duck in, cover the pot and bake at low temperature for 20 minutes.

1 1. After baking at low temperature for 20 minutes, turn off the power and unplug it.

12. Dish, garnish with coriander, and a roast duck with rich aroma will be displayed in front of everyone!