Cooking Steps

1. 

   Step1:One old duck. 3 jin or so. It's washed with hair. After the duck is washed, blanch it in water in the pot. Be careful not to boil the water completely before stopping. Take out the duck.

2. 

   Step2:Put the duck into the pressure cooker. Pour in two bottles of mineral water (1000ml). Cooking wine 100ml. Garlic cloves, star anise, ginger slices. Cook for 20 minutes. Stew for 7 to 10 minutes. Take the duck out and put it into the iron cooker. Then pour half of the soup in the pressure cooker into the iron cooker. Then put 300ml cooking wine. Thin salt and soy sauce 2 spoons. Cook in high heat. Turn the duck down after about 6 minutes. Press the remaining juice in the pressure cooker for 3 minutes. Remove the mushroom. Then pour the remaining juice in the pressure cooker into the duck pot. Add 2 tablespoons of raw soy sauce. 2 tablespoons of old soy sauce. 100g of ice sugar. Turn to medium heat and simmer slowly after the heat is over. Gradually collect the juice. Turn to low heat after the juice is obviously reduced.

3. 

   Step3:Take out the duck and pour some juice into the plate when the remaining half bowl of water is left. Continue to pour the rest into the pot and stir fry until the juice is almost completely collected. Put the mushroom under the duck when loading. (Note: the duck should be turned frequently during the later stage of roasting to prevent scorching and ensure the sauce is evenly colored. If you don't have a pressure cooker, you can cook it in an electric cooker for 40 minutes instead).