Wash the duck and chop off the duck PP (it was only necessary to clean up the "Sao beans" on the duck's ass, but it is best to clean it up for safety reasons _) so that there will be no duck smell; 2) Boil a pot of clear water, put the duck in and scald it slightly, then wash it with clear water to control the moisture;

2) Wipe the duck inside and out with soy sauce and proper amount of salt, break a handful of shallots into onion knots, stuff them into the duck's stomach and marinate for 30 minutes;

3) put water in the pot and put the ducks in it. Don't exceed the amount of water in ducks. After the fire boils, skim off the blood foam, add cooking wine and seasoning balls, turn to low heat 15 minutes, add appropriate amount of rock sugar and soy sauce, and appropriate amount of salt and chicken essence, continue to cook on low heat for 20 minutes, then turn off the fire and soak the duck in the soup for 20 minutes. Then when the fire boils, open the lid and collect the juice with medium fire (it is best to pour the soup on the duck from time to time). When the soup becomes slightly thick, turn off the fire and take it out to cool;

4) After the sauce duck cools, take out the chives in the belly and throw them away, then cut the sauce duck into pieces and put them on a plate.

Because the whole duck has been salted slightly in advance, it should be almost salty. If your mouth is heavy, dip the soup left in the pot in a small bowl.

I'll teach you a trick: brush a little sesame oil evenly on the duck after taking it out, and then cool it, so as to keep the color of the duck, avoid hardening the duck skin after cooling and increase the flavor.