2. Materials: 1 old duck, ginger slices, rock sugar, 5 red dates, licorice, fragrant leaves, astragalus, cinnamon, fennel, dried tangerine peel, two or three peppers, old wine, soy sauce, salt, brown sugar and sesame oil.

3. Viscerate the old duck and wash it with clear water.

4, put water in the pot, add ginger slices to boil, add the old duck to simmer the blood, simmer and drain.

5. Put the crystal sugar, licorice, astragalus, dried tangerine peel, fragrant leaves, fennel, pepper, cinnamon, red dates and old duck into a pressure cooker, and add a proper amount of water. The pressure cooker was boiled, and after SAIC, the duck was stewed on low heat 15 minutes. Boil the soaking juice for half an hour to let the old duck taste.

6, juice collection: after the pressure cooker is vented, pour some soup from the pot into the wok.

7. Add the old duck and add soy sauce, salt, brown sugar and sesame oil.

8. Turn on medium heat and pour the soup on the duck while burning.

9. Ducks are getting darker in color and taste better and better. You can cook it after collecting the juice.