1. Cut the dried duck into pieces and soak it in the pot for several hours. If it is salty, soak it for a long time. If it is not salty, it will be soft after soaking for about half an hour.
2. Take out the soaked preserved duck and control the dry water.
3. Pour the right amount of oil into the pot, and pour the cured duck into the pot and stir fry.
4. Stir fry until the water is dry. The salted duck spilled oil and its skin was a little brown. Add star anise cinnamon and stir fry.
5. Stir-fry until the fragrance overflows, then add the dried peppers and stir-fry over low heat.
6, stir fry evenly and pour in the right amount of soy sauce.
7. Pour in boiling water without dried duck and boil it (more water, dried duck is hard and difficult to cook, make it into hot pot, and more soup is needed for hot side dishes).
8. After the pot is boiled, turn to low heat and simmer.
9. When there is half soup left in the pot, add garlic cloves and continue to simmer. There is still a third of water in the pot, so the duck can be turned off when it is soft and rotten.