1. Wash the light duck and put it in a pot of cold water to boil, remove the washed foam, dry it, and stuff the green onion in the belly;
2. Slide the big wok first, add the sliced ginger and stir fragrantly, then add the whole duck, add the dark soy sauce, rock sugar, and cooking wine to make the duck color;
3. Put cinnamon, fennel, bay leaves, 2 dried chilies, and add water to half of the duck body;
4. After the high heat is boiled, change to a low heat and simmer for about 1 hour, turning the duck over every 15 minutes;
5. When the chopsticks can be easily inserted into the duck leg, turn to medium heat to thicken the marinade, and use a spoon to scoop the marinade to pour the duck body;
6. When the duck body is evenly red in sauce, it can be served, cut into pieces, and the marinade will serve as a dipping sauce
7. 6. When the duck body is evenly red in sauce, it can be served, and the marinade will be used as a dipping sauce.
