A clean and tender duck (about 2.4 pounds)

Seasoning: soy sauce, soy sauce, Shaoxing wine, rock sugar, onion, ginger, salt and sesame oil.

Seasoning package: cinnamon, star anise, clove, tsaoko and fragrant leaves.

How to pickle ducks with spiced sauce?

Remove the fine hair from the duck and wash the blood (it was bought in the whole package, so it was always open) for use;

Blanch the duck in a boiling water pot, remove the blood foam, remove it and rinse it with clear water;

Put the duck in a pot, add light soy sauce, dark soy sauce, crystal sugar, Shaoxing wine, onion, ginger slices and salt, put cinnamon, star anise, clove, Amomum tsaoko and fragrant leaves in a cloth bag, then put them in a pot, soak the duck in clear water for about 1 2, boil over high fire to remove foam, and simmer over low fire for about12.

Collect the juice with strong fire, scoop the juice with a spoon, pour it on the duck continuously, and let the duck keep turning in the pot while holding the pot. When the marinade is thick, turn off the fire and sprinkle with sesame oil. When the duck is cold, cut it into pieces and put it in the pot.