1. Wash the duck and remove the fine hairs with tweezers.
2. Don't cut off the butt, cut off the neck and duck feet.
3. Prepare ginger, garlic, basil and star anise, soak the tangerine peel with hot water to soften it, and scrape off the albuginea.
4. Put a little more oil in the pan, and continue to fry the duck until golden. This process also fry the duck by the way.
5. Pour out the excess oil and stir-fry the ginger, garlic and star anise-scented tangerine peel with a little oil.
6. Add the fried duck and fry it again, pour in rice wine (I used Erguotou).
7. Mix the soy sauce and soy sauce with oyster sauce.
8. Pour in the sauce, borneol sugar and 2 bowls of boiling water. Bring to a low heat.
9. Turn the duck over every 10-15 minutes, and use a spoon to constantly pour the sauce on the duck.
10. I marinated a few eggs by the way. They were delicious.
11. Cook for about an hour, and the duck will be cooked.
12. Let cool.
13. Cut into pieces, drizzle with sauce, serve, it tastes great.
