How to make roast duck: 1. Wash the bare duck (the internal organs of the bare duck have been cleaned when you buy it), trim off the duck buttocks and duck tips.

2. Prepare aniseed ingredients: 2 red buttons, 5 grams of cinnamon, 2 bay leaves, 2 pieces of Angelica dahurica, 1 grass fruit, 1 grass root, 1 white root, 1 amomum villosum, 1 star anise, cinnamon

1.

3. Wash and cut 1 shallot into sections, 5 cloves of garlic and flatten with the back of a knife, wash and dice 15 grams of ginger and set aside.

4. Use 10 grams of oil for umami, 15 grams of braised soy sauce, 5 grams of Sanxiang, and 15 grams of salt. Set aside.

5. Put all the ingredients in step 4 into a clean bowl and stir evenly with a brush to make a sauce. Set aside.

6. Put all the aniseed ingredients prepared in the second step into the duck belly.

7. Brush the prepared sauce evenly on the bare duck with a brush.

8. Put the sauced duck in the steamer together with the stainless steel basin, and put on fresh orange peels (put in the freshly eaten satsumas and steam them together to enhance the freshness) 9. Cover the pot and steam over high heat for 2 hours.

Simmer over low heat for half an hour and the aroma will be fragrant after steaming.

10. After steaming the duck, use 5 grams of honey and an appropriate amount of braised dark soy sauce to evenly coat the duck body.