1. Wash the surface sediment of taro, steam it in a steamer for 20 minutes, and rub off the skin after steaming.

2. Cut the duck into pieces, cook it in cold water, add a few slices of ginger and a small amount of cooking wine, take it out after the water is boiled, and wash off the floating foam.

3. Cut the taro into pieces, burn oil in the pot, stir-fry the aniseed first, and then stir-fry the onion, ginger and garlic.

4. Fried duck.

5. Add a small amount of soy sauce and cooking wine.

6. Add water to boil.

7. Turn the soup pot to burn.

8. Cook for about 40 minutes, add salt, sugar, chicken essence and pepper, and put the taro in the pot.

9. Cook until the taro is soft and rotten.