When talking about fat ducks, especially ducks, many people are afraid to ask. Because if cooked improperly, the duck will be fat and unpleasant. Now we introduce a simple and easy-to-learn fat duck to grind the greasy cooking method: First, after the live ducks are slaughtered, they are first soaked in warm water and then put in hot water of 75°C-85°C to scald wool. Faded; with a knife tip from the duck opening, remove the viscera, rinse the duck head, neck, wings, legs and claws down; then the duck body was smashed into 4 large pieces, remove the duck fat and put one side. Then, put the duck fat into a hot pot and make it into oil. Take out the oil residue and put it into the duck block and fry it. When the temperature of the oil rises, it is then re-expanded under the duck until the skin of the duck is golden brown. After the duck pieces were fried, some of their own fat had dissolved into the hot oil, and the oil was greatly reduced. Finally, take the pot and put it on fire to put the fried duck pieces, duck head, neck, wings and claws into the pot, cook the rice wine, add water to the submerged duck pieces, and then add onion, ginger, aniseed, cinnamon and the appropriate amount. Soy sauce, sugar and monosodium glutamate, after being boiled with a large fire, they can be simmered slowly until the duck's meat is rotten. At this time, there are still some sauces in the pot, which can be simmered and thickened with a small fire, sprinkle with pepper noodles and mix well, and pour on the duck to serve on the table. Duck dishes cooked in this way are rich in flavor, fresh in flesh, and fat but not greasy. China Agricultural Network Editor