The ducks are cool and the ducks are not on fire.
Wash the whole duck into a larger container, add rice wine, scallion, pepper, star anise, salt, and marinate in the refrigerator for 24 hours.
Put the marinated duck on the plate with the marinade on the body and the clams. Steam on the pan, it takes about 40 to 50 minutes.
The steamed duck is allowed to cool, remove the marinade, and drain the water. The oil in the oil pan must be large, basically no ducks are suitable. After the oil pan is hot, the ducks are fried to golden yellow, and the pieces are placed on the plate.
Do not remove the marinade during the steaming process. Remove the marinade and drain the water when frying.