Exercise:

1) Wash the duck leg, put it in a pot, boil it with strong fire, skim off the floating foam, and take it out for later use.

2) Put the water into the casserole, light it, and then add the onion, ginger, garlic, fennel, clove, pepper, star anise, cinnamon, geranium, licorice and mushrooms. When the water boils, put in the duck legs.

3) Pour out the spare soup at home, and then add some soy sauce, rock sugar and salt as appropriate. Cover the pot and stew for about 1 hour.

4) Take another pot, put the stewed duck leg into the pot, add a little soup of stewed duck leg, put some rock sugar, and collect the soup over medium heat.

Small note:

If you don't want to keep the base soup, you can put less water in step (2). In this case, after one hour, when the duck leg is cooked, just open the lid and collect the soup. There is no need to do the operation in step (4) again!

About the preservation of soup;

After marinating the meat, filter the remaining soup with gauze, mainly selecting onions, ginger and garlic in the soup.

After the soup is cooled, put it in a bottle, cover it and put it in the refrigerator for 1 week, and freeze it for more than 3 months.