1, wash duck, wash onion and ginger.

2, put cold water in the pot, put some onion and ginger slices, put the duck in, and cook over high fire. After the water is boiled, turn to low heat, skim off the floating foam and add the materials.

3. Turn the wine to medium heat and cook 15-20 minutes, turn off the fire, take out the duck and put the soup.

4. Wash the pot. Divide the remaining onions into two parts. Part of it is tied with onion, stuffed into the duck's stomach with ginger, cinnamon and star anise, and the other part is padded at the bottom of the pot (to prevent the duck from sticking to the pot when cooking).

5. Put the duck into the pot, pour in more than half of the duck soup just now, add two spoonfuls of soy sauce and two spoonfuls of soy sauce, cover the lid, and simmer on a small fire, turning the duck over several times.

6. If you feel that there is too little soup during the period, you can add more, stew for about an hour, open the lid, poke the thick part of the duck with chopsticks, and then open the lid if you can easily poke it in.

7. Turn the duck over several times during the period. If you think there is too little soup, you can add more, stew for about an hour, open the lid and poke the thick part of the duck with chopsticks. If you can poke the lid in easily, you can open it.