Make a few cuts in the duck leg. Heat a wok with water, and cook the duck leg for 5-8 minutes until boiling. Transfer the duck legs, wash them and dry them with kitchen paper.

Heat a wok with a little oil, and stir-fry the sugar until melt and become brown.

Add the duck legs in the wok, and mix them with the sugar until the duck legs coated with sugar on both sides. Transfer them in a pressure cooker.

Add the bay leaves, 1 cinnamon, 1 pinch of Sichuan pepper, 3 tablespoons of soy sauce, 2 tablespoon of soybean paste, 1 tablespoon of laoganma and 2 teaspoons five spice powder in a pressure cooker. Mix them well, and then sprinkle 3 teaspoons of salt and green onion on it. Cook them for 40 minutes until the sauce has thickened.

Transfer duck legs on a plate and serve.