10 slices of dried hawthorn, a little ginger, a few green onions, 1 piece of icing sugar, rock sugar, star anise, cumin, cinnamon, 1 fresh duck

Methods

1.one fresh duck.

2. 10 slices of dried hawthorn, a little ginger, a few green onions, a piece of ice sugar (or brown sugar or white sugar 1 tbsp.), icing sugar in moderation. In addition to the preparation of anise, cinnamon, cumin, with gauze or coffee filter wrapped.

3. In addition to anise, cinnamon, cumin, wrapped in gauze or coffee filters.

4. Duck cleaned into the cold water boil, rolling blood foam that is off the fire, rinse with water.

5. Another pot of cold water, put enough water to submerge the duck at once, put ginger and scallion two kinds of sugar and marinade packet into it, season with 3 spoons of soy sauce, 1 tsp. of old pumpkin to enhance the color.

6. Boil the pot over high heat and then turn to medium heat to marinate. Remember to turn the duck over often to prevent staining the pan and to make the flavor even.

7. When the soup began to reduce the time with a soup ladle while cooking and scoop up the soup poured on the duck.

8. Turn off the heat for about 40 minutes and let the duck soak in the marinade for a while. (I started brining after lunch, soaking until almost dinner time) during which you can skim off the floating oil.

9. Re-start the fire, boil the soup on the duck fish out to cool standby. The soup in the pot can be thickened.

10. Duck cut pieces, you can just so on the plate, you can also pour thick marinade.