1, boiling brine.

Ingredients: 150 grams of water, 500 milligrams of star anise, 500 milligrams of cinnamon, 500 milligrams of fragrant sand, 300 milligrams of Angelica dahurica, 200 milligrams of grass nuts, 300 milligrams of peppercorns, 200 milligrams of cumin, 200 milligrams of Thousand Miles of Chili Peppercorns, 200 milligrams of white buckles, 200 milligrams of red pepper, 100 grams of salt, 5 grams of rock candy, 5 milligrams of wine, 20 milligrams of beer, 4 grams of MSG, chicken essence 2 g, 300 mg of honey, 5 pieces of green onion, 4 g of ginger.

Methods:

Add 150 grams of water to the pot, first add 500 milligrams of star anise, 500 milligrams of cinnamon, 500 milligrams of fragrant sand, 300 milligrams of Angelica dahurica, 200 milligrams of strawberry, 300 milligrams of pepper, 200 milligrams of cumin, 200 milligrams of Thousand Miles of Cherry Blossoms, 200 milligrams of white buckles and 200 milligrams of red peppercorns, fire to boil, keep warm for 2 hours in a pressurized state. Add 100g of salt, 5g of rock sugar, 5ml of cooking wine, 20ml of beer, 4g of monosodium glutamate (MSG), 2g of chicken essence, 300mg of honey, 5 pieces of green onion, 4g of ginger, stir well and cool to room temperature.

2, marinade.

Ingredients: 600 grams of duck, marinade.

Methods:

Clean 600 grams of duck into the marinade soak 10 hours, fish out and drain for 2 hours.