The practice of mint roast duck is as follows:

Wash and drain the whole duck, cut off the neck and claws, then cut off the duck tail and steam it directly in the pot for about 40 minutes. If you like soft meat, steam it for 50 minutes, if you like hard meat, steam it for 30 minutes. Put more water in the pot.

In the process of steaming ducks, we can now prepare side dishes with dipping sauce.

Wash ginger, garlic and pepper, chop ginger and garlic, and chop pepper for later use.

Put the oil in a hot pot. When the oil is 80% hot, fry the duck in the pot until golden brown, and then pour in the soy sauce to continue frying. At this time, you should turn it over frequently, otherwise the duck skin will easily paste until it is fried to your favorite color, and then let it cool.

When the duck is hot, you can take out your cooked food chopping board, cut it and put it on the plate.