1 grass duck

Illicium verum L.

Four laurel leaves

A piece of ginger

Two fennel seeds

A handful of onions

Garlic seed is a kind of pueraria lobata

Half a catty of ginger

Less than half a bowl of soy sauce

Proper amount of vegetable oil

The practice of white-cut duck

1. Boiled duck: Clean the whole grass duck for later use. Take a large pot of boiling water, put ginger, onion, star anise, cinnamon and fennel into the water, add a proper amount of salt, put the whole duck in, cook on high fire for 10 minute, turn off the fire for 20 minutes, take it out, let it cool, cut into pieces and put it in a large plate.

Second, the side dish ginger: shredded ginger, add a small amount of salt, vinegar and sugar to marinate and taste. Sprinkle it evenly on the duck, and pour the salted ginger juice on the duck together.

Third, dipping juice: garlic seeds and ginger, chopped into fine paste, chopped shallots, put into a bowl, pour hot oil and stir fry, add soy sauce and a small amount of duck soup and mix well.

Tip: I like to dip the juice directly into the whole dish without dipping it back and forth. It's delicious.