Ingredients and marinade formula:

1 duck, appropriate salt, 4 fragrant leaves, 3 star anise, 1 small piece of cinnamon, 1 teaspoon of clove, 2 tsaoko, 8 cardamom, appropriate cooking wine, 1 small handful of dried tangerine peel, 1 small handful of fennel, 2 handfuls of dried chili, 2 chives, 3g of soy sauce, 5.

2. Ice-cooled duck: Wash the blanched duck, put it in a basin, add ice cubes, submerge the duck in cold water, cool it for 1 minutes and take it out for later use.

3, duck marinating: take a slightly larger crock as a pot, boil the water and add the marinade (4 slices of fragrant leaves, 3 star anise, 1 small piece of cinnamon, 1 teaspoon of clove, 2 tsaoko, 8 cardamom, 1 small handful of dried tangerine peel, 1 small handful of fennel, dried Chili), salt, cooking wine, soy sauce and onion.

4. marinate in marinade: boil the marinade pot over high fire, then turn it to low heat, and after 1 hour, turn off the fire and soak for about 2 hours to taste.

5. Carefully take out the marinated whole duck, put it on a plate and put it aside. Wait for the duck to cool before changing the knife or storing it in cold storage. If it is not urgent, break off a duck leg and chew it first.

don't waste the brine after marinating the duck, you can marinate other ingredients. It can also be stored in the refrigerator for a long time by marinating once a week or heating and boiling once for sterilization. Add the previous marinade formula again after the marinade becomes light. The old marinade preserved in this way tastes more mellow and delicious, and the aroma is overflowing.