1. Wash the duck, pull out the hair on the body, and cut off the head and tail.
2. Mix the marinade well.
3. Spread the marinade evenly on the inside of the duck and marinate for more than 2 hours.
4. Peel the ginger and garlic, slice ginger
5. Put other dry ingredients into the tea bag.
6. Put all the marinated ingredients in the soup pot, pour in the right amount of water (the amount of water should be less than the duck.), boil on high heat and turn to low heat for 30 minutes, put the marinated duck in, boil on high heat and turn on low heat for 40 minutes.
7. Turn over several times in the middle, (because of the cooking time, the duck will come up.)
8. Turn off the heat and soak for more than 4 hours. (I cook it at night and soak it all night.)
9. By the way, I marinated a few eggs and soaked for one night. It was very tasty.
10. Cook the sauce. Put 3 teaspoons of sugar into a small pot, put 1 tablespoon of brine, and cook on low heat until the sugar melts. Don't stir, like boiling caramel.
11. Boil until bubbling and the color turns darker.
12. Pour in half a bowl of brine and 2 teaspoons of vinegar, pour in an appropriate amount of starch water, and cook until slightly thickened.
13. Just drizzle on the duck. (Or dip it in the juice when you eat it)
