1. Slaughter the duck, wash it, close its wings, hold the root of the duck's chest with the thumb and forefinger of the left hand, put the duck's back close to the back of the hand, hook the right leg with the little finger, hold the duckbill with the right hand, put the duck's head between the thumb and forefinger of the duck's chest and the duck's neck, cut a small hole on the outside of the neck with a knife to cut off the trachea, then hold the duckbill with the right hand and pull the neck up and down.

2. After scalding the duck with boiling water, remove the big feathers;

3. Pull the duck's paw with your left hand to float the duck in the pot, stir the duck's whole body with a wooden stick with your right hand at any time to make the duck's hair permeable as soon as possible, then soak it in clear water to clean up the fine hair, cut a small mouth from under the left wing, take out the viscera, esophagus and food bag, pick off the duck's tongue, and chop off the soles of the feet at the joints;

4. Cut both ends of a section of reed stalks into forks to make a duck support with a length of 50-60 mm;

5. Put the "duck brace" into the chest trident from the side to make the duck chest bulge, which is convenient for soup filling, and the body shape will not flatten after burning, and then clean it with clean water inside and outside;

6. Hook the duck on the top neck with a burning hook, scald the duck with boiling water, roll it only once, and lift it immediately to tighten the pores of the duck skin and solidify the epidermal protein;

7. Dilute honey with clear water, spread honey water on ducks by hand, and hang it in a ventilated place to dry;

8. Before the roast duck enters the furnace, a 4 cm long reed section is stuffed in the anus to prevent the poured soup from flowing out;

9. Add refined salt and monosodium glutamate to the soup and pour it from the knife side to 80% full;

10. After the duck is cooked, it can be cooked quickly and thoroughly, and it can also supplement the excessive water consumed in the duck meat to achieve the effect of tender duck meat;

1 1. First, use the roast duck stewing furnace to heat it, and use the loose wool rope. When the wool is loose, immediately lift the duck from the upper stove mouth, cover the stove mouth and the upper cover, and cook it by the heat reflection of the stewing stove;

12. Roast duck can't be in direct contact with flame. During the roasting process, the position of the duck should be moved according to the heat temperature to ensure the uniform heat color, and the roasting time should not be too long or too short. Generally, it should be controlled at 10 ~ 15 minutes until the skin turns purple.

13. After the duck comes out of the oven, remove the duck plug, dig out the soup in the belly, cut it in half vertically, cut it into long squares with the width of 1 cm, and put it in a plate to keep the image of the duck;

14. Put the salt and pepper, sweet noodle sauce and onion on a separate plate and serve them together.