Ingredients: a duck.

Accessories: June fresh super soy sauce, fragrant leaves, cinnamon, ginger, star anise, yellow wine, soy sauce and onion.

1. Choose a fresh duck weighing about 4 kg, gut it, wash it, boil a pot of water, then fly it into the water and take it out for later use.

2. Pour a little extra fresh soy sauce in your hand and spread it on the duck. Super soy sauce is recommended, because it is bright in color, and the fried duck is beautiful, not too dark.

3. Put a little oil in a large wok, and after burning to 70% heat, add duck meat and fry it on both sides until it changes color (the picture shows the basically fried duck meat, be careful not to burn it).

4. Prepare spices such as onion, ginger, star anise, cinnamon and fragrant leaves. The fried duck will be served for later use.

5. Leave a little oil in the pot, heat it, pour in the seasoning in step 4, stir-fry, add the duck, pour in the cooking wine, then pour in the super soy sauce, soy sauce, salt and two bowls of water (the water can reach about two-thirds of the duck's), and then pour in the sugar. Be careful to sprinkle sugar on ducks.

6. Pour the soup on the duck with a frying spoon and let the sugar in the soup dissolve. Pay attention to the position of the soup in the photo, which is as high as two-thirds of the whole duck.

7. Cover the lid and simmer for about one and a half to two hours. After that, the juice is collected by fire, and the gradually viscous juice is poured on the duck to ensure the uniform taste and color.

13. Leave some soup in the pot, put the duck in a big container, and then pour the remaining soup evenly on the duck. Let it cool naturally. Generally speaking, ducks eaten at noon or at night the next day are best cooked the night before.