The biggest highlight of this method is that it skillfully uses the efficacy of new food additives and combines the advantages of traditional technology to make the finished duck have the distinctive characteristics of freshness, fragrance, crispness and tenderness, so it is widely popular. Because the curing process and materials of the two products are exactly the same, they are introduced together. 1. Pickled brine bottom material 1. Ingredients: ① Ingredients: Illicium verum, Cinnamomum cassia, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Geranium officinale and Alpinia officinarum each 20g, Zanthoxylum bungeanum 40g, Angelica dahurica 30g, dried tangerine peel 50g, clove 8g, fennel 15g, Amomum tsao-ko 5g and licorice 15g. ② Ingredients: onion150g, ginger150g, sliced sugar 250g, yellow rice wine1000mg, soy sauce 500g, sugar color 50g, refined salt 200g, hot peanut oil 250g and monosodium glutamate100g. 2. Production method: a, pat Tsaoko flat, knock cinnamon into small pieces, cut licorice into coarse pieces, pat ginger loose, and cut red pepper into sections. B, put the material ① into a seasoning bag, tie the bag mouth tightly, boil for 40 minutes, and filter the residue for later use. C, put the material ② into the marinated soup and mix well. Second, fresh duck processing: 1. After the ducks are divided, the fat and tail fat must be removed. 2. If the bleeding is not clean, soak it in clear water until the body is white. 3. If the duck smells fishy, it can be soaked in light salt water for several hours, and then washed with warm water several times. Pickling will add some spicy flavor, such as onion, ginger, garlic, pepper, coriander, cooking wine, sugar and so on. Third, pickling: low temperature is the most important. The weight of the first perfume water should be calculated together with the raw meat, and the following flavors and fragrances should be added in proportion: ① "Yixiangbao" fleshy ethyl maltol (110000 ~ 5/10000): removing fishy smell, enhancing fragrance and keeping fragrance; ② "Red Leaf" spice AAA (11000): add rich and fresh fragrance; ③ "Yixiangbao" fried roast duck cream (three to five thousandths): flavoring. ⑤. Guangdong "Yang Gang" special fresh king (three ten thousandths to five ten thousandths): enhance mellow and delicate flavor, improve efficacy and reduce cost. ⑥ "100 million people" extra brittle elastic element (11000 to 5): increase the brittleness and elasticity of duck skin, and choose as needed. Note: Please keep it at low temperature 16 hours or more (2~4℃). Reuse it three times, you should change the pickling solution. 4. fry (roast duck only needs to be roasted in this step. The essential oil of "Yixiangbao" roast duck was diluted with oil, and then brushed on duck noodles for baking, with attractive fragrance) 1. Add "Yi Xiang Bao" roast duck essential oil to the oil pan, which can be fragrant all over the streets; Adding Yang Gang oil antioxidant can keep the oil clear and odorless and increase the use times. 2. Use a pressure fryer and keep the fire, and try to shorten the frying time. 3. The frying oil should be replaced in time to maintain the stability of the product.