Main ingredients

Duck

Half one

Accessories

Rock sugar

20g

Salt

Adequate amount

Soy sauce

2 tablespoons

Scallions

3 roots

Ginger

1 piece

Cinnamon

1 piece

Star anise

2

Zanthoxylum bungeanum

1 pinch

Steps

1. First clean the duck and soak it in water for half an hour or more. Soak in blood.

2. Prepare condiments: onions, ginger, rock sugar, cinnamon, star anise, peppercorns, salt and soy sauce.

3. Clean the duck soaked in bloody water, boil it in a cold water pot, and skim off the foam. Note: If there is too much foam, the water should be poured out and the duck should be cleaned again.

4. Then take out the duck and add onions, ginger, rock sugar, cinnamon, star anise, and peppercorns.

5. Add salt and soy sauce and bring to a boil.

6.Put the duck into the marinade pot.

7. Bring to a boil over high heat and pour the juice onto the duck. Keep cooking over medium heat for 30-40 minutes, turning the duck several times in the middle.

Note: The black casserole in front is a bit small. Please change it to a larger one. Those who are careful may notice it.

8. Finally, reduce the juice over high heat and cook for 10-15 minutes. Keep pouring the juice onto the duck.

9. Take out the cooked duck.

10. Continue to boil the sauce water in the pot over high heat until it thickens and turn off the heat.

11. Filter out the residue and reserve for the sauce.

12. Wait until the duck is completely cooled, cut into pieces and pour sauce over it.

Tips

1. If you have time, you can marinate the duck for a few hours to make it more flavorful.

2. It is better to brine the whole duck as it will not lose its moisture.

3. If there is too much foam, the water should be poured out, replaced with clean water, and the duck should be cleaned again.