1. Put bay leaves, grass molasses, tangerine peel, licorice, pepper, cumin, cinnamon, cloves, grass fruit in the marinade bag to make a marinade bag for later use
2. Pour 50ml of oil in the wok and heat it up, add 3 sections of green onion knot, 4 slices of ginger, and 5 cloves of garlic. Fry until fragrant, remove the green onion, ginger and garlic.
3. Leave the bottom oil in the pot, add 20 pieces of rock sugar, and boil until melted
4. Pour the base oil into the rice cooker, add 15ml cooking wine, 15ml dark soy sauce, 30ml light soy sauce, 200ml beer, 800ml boiling water, mix well, then put in the seasoning bag, press the cooking button and cook for about 20 minutes
5. Open the lid, add 3 hard-boiled eggs, 200g seaweed knots, 200g dried white beans, and 200g lotus root slices. Press the cooking button and simmer for 20-30 minutes (it is recommended to turn off the power and continue to simmer for 2-3 hours)
6. Take out and put on a plate, put on the ready-made duck neck and enjoy
