Duck 1 only

Yellow rice wine submerged three-quarters of ducks.

2-3 chunks of ginger

7-8 grains of star anise

5-6 slices of fragrant leaves

Millet pepper 12

Sugar 1 spoon

Proper amount of salt

Proper amount of soy sauce

Old pumping right amount

A few drops of vinegar

How to marinate duck at home?

Wash the duck, cut it into several large pieces, put in the pot, put in the octagonal fragrant leaves, millet pepper and ginger, pour in the yellow wine that can drown three-quarters of the duck, boil for two minutes and then turn to low heat.

After 20 minutes, turn to high heat, add a spoonful of sugar and a few drops of vinegar, and then turn to low heat after two minutes.

After another 20 minutes, turn to high fire, add salt, soy sauce, soy sauce, and turn to low fire after two minutes.

Twenty minutes later, tie the duck's thigh with chopsticks. If you can easily stick it in, you can turn to a big fire to collect juice. At this time, it is necessary to keep an eye on the situation in the pot. When the sound of thorns comes out, you can turn off the fire.

Take out the pot, let it cool a little, cut into pieces and plate it.