Ingredients: 1 duck.

Seasoning: peanut oil 10g, 3 slices of ginger, garlic 1, dried tangerine peel 1 slice, 8 slices of star anise, cinnamon 1 slice, a small amount of fennel, 20g of soy sauce, 2 onions and a proper amount of salt.

Exercise:

1 Cut the duck open and wash it, put some oil in the pot, and fry the duck slowly in a hot pot.

After the duck is fried on both sides with a little color, the whole duck is evenly sprinkled with soy sauce (mixed with soy sauce). Until the color of the whole duck is uniform.

3 Put the prepared marinade into the pot, add a proper amount of water, and I also add the remaining marinade from the previous marinade and refrigerate it. Then cover and marinate for 30 minutes. Remember to turn the duck over in the middle, so that it can be heated evenly and tasted.

After marinating, there is basically not much soup left. You can pack it and let it cool, then seal it with a safety box, quickly freeze it, and you can use it next time. Cool the duck, cut into pieces, pour a little marinade on it, steam for two minutes, and serve.

Tip:

The rest can be packaged and cooled, sealed and frozen in a safety box, and the marinade can be used next time. The marinated one is older and more delicious. Recycle for three or more times before dumping.

I hope I can help you.