Ingredients: 900g duck meat.

Accessories: soy sauce 50g, red vinegar 150g, garlic 20g, chive 20g, dried onion 20g, ginger 20g, coriander 20g, hot water 1000g, Erguotou 10g, thirteen spices 8g, sugar 10g, maltose 50g.

1. Chop dried onion and garlic for later use. Add salt 10g, sugar 10g, soy sauce 50g, shisanxiang 8g, Erguotou 10g into the duck cavity, and wipe it evenly by hand.

2. After smearing evenly, add onion, coriander and dried onion and garlic, and seal the duck's mouth with a long bamboo stick.

3. Making crispy water: prepare a bowl, add 50g maltose, 150g red vinegar and 10g Erguotou, heat it with the prepared hot water and stir until it melts. Lift the duck neck by hand, evenly sprinkle with crispy water and air dry naturally.

4. Cover the duck wings and feet with foil paper, brush the baking tray with oil, put the processed duck on it, preheat the baking tray with duck in the steaming oven and put it on the bottom floor, and bake at 180℃ for 30 minutes.

After 5.30 minutes, take out the duck, turn it over, and continue roasting for 25 minutes. After roasting, take it out, first pour out the sauce from the duck's stomach, then cut it into small pieces and put it on a plate.