Live fat duck 1 (weighing about 2000 grams), 225 grams of refined salt, 5 grams of balsamic vinegar, 25 grams of green onion knots, 25 grams of ginger, five spice powder, pepper, a little bit of each, star anise 10.

One, the duck slaughtered, depilate the hair, chopped off the small wings and claws, in the right wing nest under the opening about 7 cm long small mouth, take out the viscera, dig out the trachea, esophagus, put into the water to soak, remove the blood, wash and drain.

Second, frying pan on medium heat, put 100 grams of refined salt and pepper, five spice powder, stir fry and pour into a bowl, 50 grams of hot salt from the wing nest under the knife into the duck belly, shake well. Rub the duck body with 25g of hot salt, then stuff the duck neck with 25g of hot salt from the neck's cut and beak. Then, the duck into the tank basin marinated 1.5 hours out, and then into the clear brine (2000 grams of water, salt 125 grams, 15 grams of green onions and ginger, anise 5, micro-fire boil, so that the salt dissolved, fish out the green onions, ginger, anise, and poured into the pickled duck's blood brine, burned to 70 degrees, filtered through gauze clean, cooled that is) in the tank impregnated for about 4 hours (2 hours in the summer).

Three, frying pan with 2000 grams of water, boiling on high heat, put ginger, onion knot 10 grams each, anise 5 and balsamic vinegar, duck legs up, head down into the pot, cover the pot, simmer for 20 minutes, to be surrounded by blisters when uncovered, lifting the legs of the duck, the duck belly of the broth drained out. Then put the duck into the soup, so that the abdomen is filled with soup.

This repeated three or four times, and then put the duck into the pot, cover the pot, simmer for about 20 minutes, remove the drained soup, cooling that is, when serving the knife on the plate.

Features:The skin color is white and oily, the duck meat is slightly red and tender, the skin is fat and the bones are fragrant, unusually delicious.

The key to mastering: must choose the fat and thin moderate, tender meat taste fresh lake duck as raw materials, too big and too fat should not be cooked. Curing must be fried with hot pepper salt, rubbing all over the whole body cured through, so that its meat tough, flavorful, aftertaste deep.