1, cut off the paws 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 a proper amount of salt and fennel and fry them in a pot until the salt is yellowish. Turn off the fire.

3. Put half of the fried salt on the outside of the duck and half along the wing root, add it into the belly of the duck, and let the salted duck stand for 3 hours.

4. The salted duck has blood flowing out, so pick it up and drain it.

5, put a pot of water, add a lot of salt to make it saturated with salt water, add ginger slices, shallots and anise, boil and let cool.

6. Boil this way for 3 times, pour brine into the duck's belly, and then put the duck in the brine tank for 3 hours.

7. Hang the marinated duck and pour hot water on the surface to make the duck meat more compact.

8, put the right amount of water in the pot, add ginger, onion and anise, bring to a boil, cover and turn it to a small fire, and turn off the fire if necessary.

9, keep the water temperature at about 90 degrees, so stew to about 1 hour, you can eat.