Preparation materials: one duck, one teaspoon of allspice powder, two tablespoons of bean paste, one tablespoon of ginger onion and garlic powder, two star anises, one tablespoon of orange sauce, one tablespoon of soy sauce, half a cup of crispy water: maltose or honey, one cup of crispy water: white vinegar or fruit vinegar, and appropriate amount of crispy water: enough to drench the duck.

Production steps:

1, material drawing

2. Add a little water and mix the marinade.

3. Pour the marinade into the duck's belly and sew the opening with a toothpick or cotton thread to prevent the marinade from leaking out.

4. Look, it won't leak at all. Put it in the refrigerator for the night.

5. Take out the duck and prepare crispy water. Boil water, add vinegar and maltose, and boil again. Soak the whole duck

6. Preheat the oven to 180 degrees. Spread tin foil on the baking tray and scoop up the roast duck oil.

7. Put the duck in the baking tray.

8. Enter the oven. 180 degrees, fire and fan, bake for 1 to 1.5 hours. Turn the duck in half to make it even in color.

9. Bake until the skin is colored golden yellow.

10, put it on the baking net and let it cool.