Take 3 pieces of fresh bean curd skin and fold them into 14x7x3cm bean curd skin buns. Tie them tightly with cotton thread. 400g can make 3 bean curd skin buns;

Put 3 tablespoons of oil in the pot and heat the oil. Then add the bean curd buns, fry both sides until golden brown, and pour out the remaining oil;

Add seasonings and star anise to the fried bean curd buns, and soak for 20 minutes. After the high heat comes to a boil, reduce the heat to low and simmer for 40 minutes, then turn the heat to high to collect the juice;

Line the iron pot with tin foil, add smoked ingredients, steam rack, cover with plain duck, and cover. Turn on high heat until the smoker is smoking, then turn to medium heat and smoke for 5 minutes. When smoking, you can put wet kitchen paper around the pot lid to prevent the smoke from escaping;

After the smoke disappears, take out the smoked duck, cool it, remove the seams, cut into pieces, and garnish with some Very thin shreds of green onions and colored peppers add flavor and color.