1, cut off the claws and wings of the fresh duck, make a small opening from the wing root of the duck, take out the internal organs of the duck, clean the duck and drain the water.

2, take the right amount of salt and the right amount of cumin in the pan and fry, fry until the salt is slightly yellow, turn off the fire.

3, the fried salt, half coated in the outside of the duck, half along the wing root, added to the duck stomach, the pickled duck to rest for 3 hours.

4, marinated duck has blood water out, pick up and drain the water.

5. Put a pot of water, add a lot of salt to make a brine-saturated liquid, add ginger, scallions and fennel, bring to a boil and let cool.

6. Boil it like this 3 times, pour the brine into the duck's stomach, and then put the duck into the brine jar to soak for 3 hours.

7: Hang up the brined duck and pour hot water over the surface to firm up the meat.

8, start a pot of water, add ginger, scallions and fennel, boil over high heat, cover and reduce the heat to low, if necessary, you need to turn off the fire.

9, so that the water temperature is maintained at about 90 degrees, so simmer until about 1 hour, can be served.