1. Cut off the neck and buttocks of the duck, and clean the lymph and fat in the neck.
2. Mix 5 teaspoons of salt, 2 teaspoons of pepper, 2 teaspoons of pepper, and stir-fry until the salt turns yellow slightly, and then spread it evenly on the inside and outside of the duck. Massage it slightly and let it marinate overnight.
3. Put the marinated duck in a pot, pour the duck-free water, add 2 teaspoons of salt, 1 teaspoon of star anise, pepper, cloves, ginger and cooking wine. Bring to a boil and turn to low heat.
4. Turn over once halfway, cook for 30 minutes, turn off the heat and simmer for 2 hours to make it more delicious.
5. Cut into pieces and start eating. Forgive knife skills and swaying.
Tips:1. After the duck is cooked, remove it and put it in ice water immediately. The skin and meat will be firmer. Suitable for cold dishes in summer.
2. After the autumn is cool, cut the pieces while it is hot and serve as a hot dish.
