Ingredients for Hangzhou Braised Duck: 1 shelduck, 200 grams of soy sauce, 1 spoon of honey, 1 spoon of salt, 3 grams of cinnamon, and 1 star anise.

Method: 1. Prepare the materials, and a shelduck weighing 2.5 to 3 pounds.

Boil the shelduck in water until the skin tightens and the blood drains out.

2. Add water to the pot and add the duck. Remember to put green onions and various ingredients on the duck's belly. Bring to a boil over high heat.

3. About five minutes after the water boils, use a toothpick or fork to smear the duck. Try to squeak as much as possible on the thicker parts of the meat to add more flavor.

4. Then use a spoon to pour the soup on the duck, and remember to pour more.

5. After pouring, cover and turn on high heat and cook for 15 minutes. Just be careful not to overflow the pot.

6. After 15 minutes, open the pot. If the color has obviously deepened, pour it in again, turn the duck over, and continue to cover and cook over medium heat for 10 minutes.

7. After 10 minutes, the amount of soup is obviously reduced. Use chopsticks to check whether the duck is soft. Generally, it can be easily poked out at this time. Pour the duck and cover it for another 5 minutes over medium heat.

8. When the soup reaches this level, the juice can be reduced. Use a medium-low heat, use a spoon to ladle the soup and pour it on the duck. Repeat this for more than 50 times until the braised duck is evenly colored and ready to serve.

9. Hangzhou braised duck is ready.