1. firstly, clean the ducks and soak them in water for half an hour or more, in order to soak the bleeding water.

2. Prepare condiments: onion, ginger, rock sugar, cinnamon, star anise, pepper, salt and soy sauce.

3. Clean the duck soaked in bleeding water, boil it in a cold water pot, and skim off the floating foam. Note: If there is too much floating foam, the water should be poured out and the ducks should be cleaned again.

4. Then take the duck out and add onion, ginger, rock sugar, cinnamon, star anise and pepper.

5. there is also salt and soy sauce, and boil it.

6. Then put the duck into the marinade pot.

7. Boil the fire and pour the juice on the ducks. Keep the medium heat for 3-4 minutes, turning the duck several times in the middle.

Note: The black casserole in front is a little small. Change it to a bigger one, and you may find it carefully.

8. finally, collect the juice from the fire, boil it for 1-15 minutes, and pour the juice on the ducks.

9. Take out the cooked duck.

1. Continue to cook the sauce water in the pot with high fire until it is thick. Turn off the heat.

11. filter the dregs and keep the sauce.

12. Wait until the duck is completely cooled, cut into pieces and pour with sauce.