Mo Ruyue prepared to cook the duck in soy sauce, which was relatively simple. She stuffed the duck into a clay pot, then wrapped it with oil, salt, soy sauce, sugar, star anise, bay leaves, and a few other spices in a cotton cloth. She added water to soak the duck, then boiled it over high heat and simmered it over low heat for 15 minutes. She left it there for more than two hours before fishing it out.
The duck was on fire, and the oil pan was already eighty percent hot. Mo Ruyue was about to put the flour-coated chicken into the pan when Liu Yushan hurriedly took it from her hands, afraid that the oil would burn Mo Ruyue.
Mo Ruyue felt that it was fine to let him try it out. She would check the temperature of the fried things and turn over the fried things to make the color of the whole chicken more uniform so that it would not be charred on the outside and not cooked on the inside.
