1. Clean the duck in cold water➕Put the sliced ginger in the pot, boil for 1 minute, if it is duck leg, boil for 3 minutes
2. All seasonings are prepared according to the weight of the duck, and if there is no scale, they will be proportional
3. After blanching, rinse with cold water and put it in an anhydrous pot, ➕all seasonings, boil at the minimum heat to ensure that the fruit does not leak. Turn it over for a minute or two in the middle to ensure that all the seasonings are evenly flavored
4. It takes about an hour to collect the juice to this level, and it’s better to let it cool.
Tips:It’s best to turn it occasionally during the drying process to make the remaining bit of sugar juice more even
