1. Change duck legs into flower knives, pour cooking wine, knead for a while, and marinate for about 20 minutes.

2. Boil the marinade while marinating the duck leg: put fennel, pepper, aniseed, dried pepper, Amomum tsaoko, fragrant leaves, cinnamon and salt together and boil with water.

3. Pour a little oil into the pot, heat it, add the marinated duck leg, fry until both sides are slightly yellow, and then turn off the heat.

4. Pour the fried duck leg together with the fried duck oil into the boiled marinade.

5. Skim the scum and dirt on the surface of the soup, boil it on high fire, and then turn to medium heat to continue marinating for 40 minutes.

After 6.40 minutes, turn off the cover and stew for about 20 minutes, and the spiced braised duck leg will be marinated.