Sauce duck

Ingredients: Raw materials: 1 bare duck (1.5 kg).

Seasoning: 25g red rice, 15g salt, 75g rock sugar, 50g cooking wine, 20g green onion and ginger, 5 star anise, 5g cinnamon.

Features: fresh, fragrant, fat, tender, salty and sweet.

Operation: (1) Cut open the belly of the naked duck and remove the internal organs, wash and cut off the mouth and feet, cut off the duck mutton, put it in a boiling water pot and take it out, then wash away the blood and filth, and remove the duck belly. Rub the inner wall evenly with salt.

(2) Place the iron pot on the stove, add 1 kilogram of water, then wrap the red fire, onion, ginger, star anise, and cinnamon with a clean cloth, put it in the pot, and cook until the juice turns red. Take out the cloth bag, put the duck into the pot, add rock sugar, salt and cooking wine, and cook over low heat for about 2 hours. When the duck is crispy and there is about 200 grams of soup left, use high heat to collect the juice, and use a spoon to scoop out the juice. Pour the ground water on the duck, and keep turning the duck while holding the pot. When about 100 grams of soup are left, take the duck out and put it into a plate. Wait for it to cool naturally and put it into a basin.