Ducks should buy grass ducks and tender ducks, and let the duck seller open the belly, not the whole belly, pull off the miscellaneous hair and wash it.

Step 2

Put cold water into the pot, then add the duck, turn off the fire when there is a lot of floating foam after the water is boiled, and rinse the duck clean.

Step 3

Put onion knots in the bottom of the pot.

Step 4

Put the duck in water, pour in boiling water (the water should be less than half of the duck), and add cooking wine, ginger, fennel, cinnamon, fragrant leaves, garlic and dried Chili.

Step 5

Pour in 200g light soy sauce, 10- 15g light soy sauce (related to the amount of water). Light soy sauce is mainly used for color matching. If it is too much, it will turn black. You can add 10g first, and then add light soy sauce when the juice is collected. Rock sugar is 25-30g (related to the taste, we southerners tend to be sweet).

Step 6

When the water boils again, turn on a small fire and cook for about an hour.

Step 7

Open the lid and turn over from time to time in the middle to avoid pasting the bottom.

Step 8

Boil for 40 minutes, open the lid and pour the soup on it with a spoon. In order to color evenly, or turn it over frequently, then observe the soup. If there is a lot of soup but the duck is cooked, turn on the fire to collect the juice. If there is little soup but the duck is not cooked, add some boiling water appropriately.

Step 9

Cook for about an hour, and turn off the heat when the soup is almost dry (generally, it is almost the same when the soup is received in a small bowl and a half for dinner)

Step 10

Pick up the duck and put it on a plate.

Step 1 1

Remove the spices from the soup and put it in a small bowl.

Step 12

Cut the duck into pieces when it cools down.

Step 13

Spoon the soup onto the cut duck and serve.