1. Prepare the brine
2. Put all the halogen materials into a sand cloth bag and fasten it
3. Add water to the pot and add the duck ginger slices
4. Bring to a boil to remove blood foam, add cooking wine to remove fishy
5. Add soy sauce, rock sugar, salt
6. Add the marinated material and cook on medium and small heat
7. Turn it over and cook halfway. Use a spoon to pour the brine over the duck meat for color
8. It takes about fifty minutes to marinate
9. Fish out and cut into pieces
10. Lay out
Tips:The braised duck tastes salty and fresh and slightly sweet, and the meat is tender and appetizing.
