Method one

1. Wash the duck, rub the inside and outside thoroughly with pepper and salt, and marinate for 3 hours.

2. Add ginger, onion, salt and yellow wine to the salted duck, steam it for 10 minute on high fire, then steam it for 20 minutes on medium fire, and take it out to cool. When eating, pour the duck marinade on the duck pieces.

Method 2

1. Stir-fry pepper and salt respectively, mix them evenly, spread them on the brewed duck meat, marinate them in the refrigerator for 5-6 hours, and cut the onion and ginger into sections.

2. Stir-fry onion, ginger, star anise and fragrant leaves with oil, and add monosodium glutamate to make boiled water for later use.

3. Fill the duck with pepper and salt, put it in the prepared white salt water, marinate for 4 hours, take it out and let it cool, then change the knife and put it on the plate.

But the marinated soup should be rich.

Recommended method 2.