Ingredients: cured duck 1 (about 1250g), soy sauce 150ml, cooking wine 50ml, sugar 50g, cinnamon 5g, ginger slices 10g, onion 20g, star anise 2g, salt and monosodium glutamate.

Method:

1. Cut off the duck's paw, cut it open from the anus, take out the viscera and wash it, then sprinkle salt and seasoning evenly inside and outside the duck, and marinate it in the refrigerator for one day (the amount of salt should not be too much).

2. Take out the salted duck, evenly spread the sauce mixed with soy sauce, sugar, cinnamon, star anise, ginger, onion and monosodium glutamate on the inside and outside of the duck, then spread the duck breast with a bamboo stick, put it in a pickling tank, and cover it with a bamboo grate. After compaction with stones or heavy objects, marinate at 0℃ 12 hours, and then control the salt water in the duck belly.

3. Put the soy sauce marinade (together with the marinade) into the pot, add the same amount of clear water, boil it with strong fire, skim off the floating foam, and then add the marinated duck. When marinating, scoop up the brine with a hand spoon, pour it on the duck repeatedly until the marinated duck is sauce red, then take it out and drain it, and leave it outdoors for two or three days.

4. When eating, put the duck on a big plate, pour Shaoxing wine on it, sprinkle with sugar, onion and ginger (without water), and steam it thoroughly in the cage-when the duck wings have tiny cracks, take it out, pour out the brine in the duck's belly, cool it into pieces, and plate it.

Description: Only when the duck is salted first and then sauced can the color of duck meat be purplish red, and it tastes fragrant and oily.