2, ducks should not open the whole belly, pull off the miscellaneous hair and wash it.
3. 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 boils, and rinse the duck clean.
4. Put the onion knot in the bottom of the pot.
5. Put the duck in the 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 peppers.
6. 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 not enough. The crystal sugar is 25-30g, which can be adjusted according to your taste.
7. After the water is boiled again, turn on a small fire and cook for about an hour. Turn over from time to time in the middle to avoid the bottom.
8. Cook for 40 minutes, open the lid and pour the soup on it with a spoon.
9. Cook for about an hour, and turn off the fire when the soup is almost dry. Generally, it is almost the same for the soup to receive a small bowl and a half bowl for eating.
10. Pick up the duck and put it on a plate. Remove the spices from the soup and put it in a small bowl.
1 1, when the duck is cool, cut it into pieces, scoop the soup with a spoon and pour it on the cut duck, and you can eat it.