First wash the ducks, then fennel, cinnamon, pepper, ginger, all put into the pressure cooker, add a piece of rock sugar, if it is a single, you can add a 6.7, soy a spoonful, soy a little more, this time can You can also season without adding a lot of it.
Add a large bottle of beer (580ml), or two beer, without adding water.
Put the duck in the lid and start to cook. After the pressure cooker rings, turn off the heat for about 5 minutes. (If the duck can be turned off for 10 minutes, turn off the heat.) After a while, you can open the lid and pour it in the cooking pot. , you can also directly in the pressure cooker, do not cover.
I personally used to pour it in the pot, because it is convenient to turn over the surface and pour the juice. At this time, I can put the onion and throw it directly and throw it away with the smell. Then you have to season, if you don't like sweetness, you can add less sugar. If you want to be sweet and salty, add some rock sugar. If the color is not enough, you can add some soy sauce. The taste of the soup is slightly salty than usual. That's it. (If you add more sugar before eating, it is especially sweet, you can add salt and neutralize it is delicious and sweet and salty. It should be more like in Jiangsu and Zhejiang provinces.) You can start cooking until the soup is juiced. (If it is not an old duck, you don't need to cover the lid.)
After a while, you have to turn it over! Then pour the soup on top and turn it a few more times. Finally, the soup will be very thick, and the soup will be thicker. Then the ducks will not be served with the soup. The ducks will be cold and cut, the juice will be filled with a small bowl, the spices in the soup will be filtered out, and so on. When it's time on the duck, it's delicious!