Duck wash to remove debris, leaving duck plaque (many visceral family do not eat, so they are given to sell ducks), duck head neck cut down the skin washed, duck head rinsed clean (my family no one eat duck head, but that day The public welfare class saw everyone’s happiness.)
Put the duck into the pot and pour it into the cold water to open the froth and turn off the fire. Remove the duck and wash it again. If there is still small hair, it is easier to dial out at this time.
Heat the pot first, add a small amount of oil
After the oil is slightly hot, add the onion and ginger slices.
Ducks that have been simmered in water are slightly fried
Turn over and fry
Fry until the duck is slightly yellow, into the fennel
Into the cinnamon
Into the raw pumping (pay attention to the proportion, more soy sauce, soy sauce mainly for coloring. See yourself like it)
Add some rock sugar (you can put more sugar, I remember that I added one or two more)
Water is added to at least one-half of the duck body (the duck is bigger, the water in the pot is slightly less, I added some later)
After boiling, cover and turn to low heat to cook, turn it over every ten or fifteen minutes to make it evenly heated. When the chopsticks can be easily inserted into the duck leg, it means that it is almost OK. At this time, you can turn to the middle of the fire and pour the soup with the spoon and pour it on the duck. You must have patience. If the soup is thick, you can turn off the fire. (It usually takes at least one hour to cook the duck, so it can be more delicious.)
The sauce duck is cooked, and after the fish is completely cooled, the knife is changed. (The color will become darker after cooling.) After the remaining juice is changed, it can be applied to the duck block (if it is already closed, it can be heated slightly before being cooled and then applied)