1.

After the duck is slaughtered, remove its feathers, cut a 6-centimeter-long opening across the tail, and remove the internal organs. After washing, rub the inside and outside of the duck with Sichuan peppercorns, refined salt, and cooking wine. Put the duck in a basin and marinate for 5-6 hours.

2.

Heat the wok, add cooked vegetable oil to heat, smash the rock sugar and put it into the pot, stir-fry until the rock sugar is completely melted and turns brown-red, immediately add an appropriate amount of boiling water and stir well to make a sugar-colored juice.

All spices are wrapped in clean gauze into spice bags.

3．

Add fresh soup into the pot, add refined salt, cooking wine, sugar juice, ginger (beat into pieces), scallions (knot) and spice bag, bring to a boil over high heat, then simmer over low heat for more than 1 hour to make the stew.

juice.

Add the marinated duck and cook until cooked.

4．

Drain the marinated duck, put it into a hot oil pan, fry until the skin is crispy and brownish-red, remove it, and brush with caramel sugar. Serve.