1, duck head, duck neck, duck wings, duck feet, duck viscera 750g, half a bowl of soy sauce, a few slices of ginger and half a garlic with skin.

2. First, put the duck in cold water, add ginger slices and blanch, and wash them for later use. In addition, prepare seasonings for brine: soy sauce, garlic with skin, ginger slices and sugar slices.

3, first adjust the marinade: more than half a bowl of water+half a bowl of soy sauce+ginger+garlic+slices of sugar+a little salt.

4. After the marinade is boiled, blanch the duck meat. Then cover, turn to low heat and marinate for about an hour. Don't worry about the lack of brine. Duck meat will come out of the water during the marinating process, and the marinade will become thicker and thicker, and the fragrance will become more and more rich.

5, out of the pot, the color is bright.