1, Zanthoxylum bungeanum stir-fried with salt until fragrant and discolored.

2. Rub the fried salt and pepper on the duck leg or the whole naked duck while it is hot, and put it in the refrigerator for curing 1~3 days.

3. Put water into the boiling pot, add fennel, star anise, pepper, cinnamon, ginger, green onion, wine and salt, and boil.

4. Wash the salted duck leg or the whole duck slightly, put it in a boiling pot and cook for 25 minutes, then turn off the fire and let it cool.