Duck 1, spiced powder, borneol sugar, tsaoko 2, fennel 2, star anise 2, salt, soy sauce, soy sauce and water.

Practice steps:

1. Chop tsaoko and star anise for use, and a small handful of fennel for use.

2. Wash and drain the duck, evenly spread the outer skin and inner cavity with coarse salt and allspice powder, and leave it in the shade for two hours to taste.

3. Open fire in the cauldron, add two pieces of borneol sugar, and cook on low heat until it melts into syrup.

This is melted syrup, which keeps bubbling. Remember to keep the fire down, and don't burn the sugar.

Step 5 add a little water to the syrup

6. Add a proper amount of soy sauce and soy sauce. Adding soy sauce is mainly for coloring, as long as a little is enough, otherwise the color of the duck will be too dark.

7. Put the duck in the pot and add fennel, Amomum tsaoko and star anise.

8. Pour the juice evenly on the duck with a spoon.

9. Turn the duck over and continue the above steps.

10. Until you see that the whole duck has been evenly colored and the outside is golden yellow.

1 1. Add soy sauce again.

12. Add a lot of clear water, and more than half of the ducks will be flooded.

13. Cover the pot, boil over high heat, then turn to low heat and cook slowly for about an hour, depending on the size of the duck.

14. Remember to turn over frequently during the period, or you will be like this duck!

15. After taking out the pot, pick up the spices stuck to the duck and chop them into pieces.