My mother-in-law taught me how to make cold cakes. Why doesn't my cake solidify?
Cut the duck into pieces, boil it in clear water for a while to remove the blood, then take it out, put oil in the pot, heat it, put the duck in the pot, stir-fry it with ginger, garlic, salt, star anise, cinnamon, fennel and cooking wine for one or two minutes, then heat the flooded duck, simmer it with low fire until it is almost cooked, and add the watercress.