1. Cut out the duck’s internal organs from the back opening, wash it (everything inside the anus must be removed), chop off the tips of the duck’s wings and feet, and prick the duck’s eyes with the tip of a knife. , break the neck bone with a knife.

2. Add onions, ginger, pepper, cloves, aniseed, cooking wine, salt, and sugar to water, turn into sauce (4 bowls) in a pot, and let cool. Prick the duck all over with a needle and put it into the sauce. Flip every hour, soak the duck for 8 hours, take it out on a large plate, steam it in a basket until it is six-mature, wipe the water with a cloth, dip your hands in vinegar and sugar, and rub it all over the duck. Then beat the egg white, starch and water into a paste with chopsticks, and rub it all over the duck.

3. Add vegetable oil to the pot. When it is 40% hot, put the duck in the pot, fry until it turns yellow-red, take it out, cut the duck neck from the breast with a knife, put the finished pieces on a large plate, and divide them. 9 servings.