Raw materials: 1 clean duck (about 1250 grams), 150 ml of soy sauce, 50 ml of cooking wine, 50 grams of sugar, 5 grams of cinnamon, 10 grams of ginger, 20 grams of green onion, 2 star anise, salt, monosodium glutamate each appropriate amount.

Method:

1. Take the net duck cut off the duck palm, from the anus at the split and remove the internal organs and wash, and then to the duck inside and outside the body of the salt and sprinkles, put in the refrigerator in the freezer for a day marinade (with the amount of salt should not be more).

2. Take out the pickled duck, inside and outside the duck body evenly smeared with soy sauce, sugar, cinnamon, star anise, ginger, green onion and monosodium glutamate seasoning sauce, and then use a bamboo stick to support the duck chest and put the pickling tank covered with bamboo grates, the top with a stone or a heavy weight pressed tightly, and then placed in the environment at 0 ℃ pickling for 12 hours, marinated, and then after a good control of the brine inside the duck belly, out of the tank and to be used.

3. Take the old soy sauce brine (together with the marinade) into the pot, add an equal amount of water and boil on the fire, skim off the foam before putting into the marinated duck, brine while using a hand spoon to scoop up the brine repeatedly poured on the duck, until the duck will be brined sauce red, fish out and drain, and then set outdoors to dry for two or three days.

4. When serving, put the duck body into a large plate dripping Shaoxing wine and sprinkle sugar, green onions, ginger (no water), until the cage on the high fire steam through - see the duck wings appeared slight cracks, take out and pour off the duck belly of the brine, let it cool, you can cut the plate.

Instructions: Duck first marinated after the sauce, in order to make the color of the duck meat jujube red, and eat only fragrant and moist.