Ingredients: half a duck; Star anise1; Zanthoxylum bungeanum 1 pinch; 3 pieces of fragrant leaves; A few slices of ginger.

Accessories: 40 grams of salt; 2 tablespoons cooking wine.

The steps are as follows:

1. Because the duck is bigger, half of it is quite big, so it is divided into two pieces. Soak in clear water for a period of time, change water in the middle, and dry it without obvious blood.

2. Add salt, pepper, star anise and fragrant leaves to the pot, stir fry over low heat, and then turn off the fire.

3. Put the fried salt on the duck and put it on both sides.

4. Put the salted duck into a fresh-keeping bag and refrigerate overnight. Convenient to turn over and marinate evenly in a bag.

5. The next day, pour the duck meat and gravy into the rice cooker, add a few slices of ginger and 2 tablespoons of cooking wine.

6. Add the right amount of water, be sure to pass the duck, and use the intensive cooking procedure for about 45 minutes. Turn the duck over in the middle.

7. When the duck is cooked, use chopsticks to hold the thickest part of the meat, such as the thigh or chest, and it will be cooked if it can be plunged in without blood flowing out. Turn off the electricity, cover and stew 15-20 minutes. If the duck is small, reduce the time.

8. Pick up the duck, let it cool and cut it into pieces.