Accessories: onion 1 tsp, ginger 1 tsp, star anise, cooking wine 1 tsp, soy sauce 1 tsp, soy sauce 1 tsp, pepper powder, honey 10g, white wine.

Cooking steps

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1. Carefully remove the impurities left inside and outside half a piece of duck, then wash it with clear water, wipe the duck inside and outside with a little salt, and then put it in a fresh-keeping box or basin.

2. Pour in soy sauce, soy sauce, Jiang Mo, chopped green onion, pepper powder, star anise powder (preferably seasoned with powdery seasoning) and a spoonful of cooking wine. Spread the juice evenly inside and outside the duck by hand. After a period of massage, cover the fresh-keeping bag tightly or cover the fresh-keeping box, and put it in the refrigerator for one day or one night.

3. Take out the salted half duck, remove the seasoning and put it on the plate. Put the skin in a ventilated place to dry.

4. Put the honey and white vinegar into a bowl and mix well, which is crispy water.

5. Dip a brush in crispy water and brush it evenly all over the duck.

6. Dry the duck skin again, and then bake it in the oven preheated to 180 degrees for 30 minutes.

7. Take the duck out and brush it evenly with crispy water. Wrap the tips of duck wings and legs with tin foil. It is best to wrap all the places where the duck bones can be exposed with tin foil (I forgot to take this step before I found it).

8. Dry the duck skin for the third time and bake it in an oven preheated to 220 degrees for 30 minutes.

Half a duck, a potato and half an onion;

Marinade: salt with pepper, star anise, fennel, ginger, cinnamon, garlic, onion, pepper, soy sauce, salt, sugar, cooking wine and water;

Brush material: mixed soy sauce, honey and fruit vinegar.

Dip in sauce: duck oil, sweet noodle sauce, water and sugar.

manufacturing method

1. Spread pepper and salt evenly and carefully on the inside and outside of the duck, then mix all other marinades and put them in a container, and then put them in the duck for one day, turning them over halfway to make them taste even;

2. Take the salted duck out (the marinade is reserved for use), fork the duck obliquely with a steel fork, boil a pot of boiling water and keep it boiling, and pour boiling water on the duck repeatedly until the duck skin contracts tightly and pores appear;

3. Brush the cooked duck while it is hot, and repeat 1-2 times after the surface is dry;

4. Hang the brushed duck upside down in a cool and ventilated place to dry, brush it for 2-3 times, and cut off the tip of the duck wing;

Crispy roast duck (20 pieces)

5. Wrap duck wings, duck legs and other places with less meat and more bones with tin foil, put potatoes and onions on the bottom of the baking tray, put the salted juice poured out before into the bottom of the oven, put the duck in the middle layer, and bake at 340 degrees Fahrenheit (170 degrees Celsius) for 40-45 minutes;

6. Take out 1-2 times during baking, bake for 40-45 minutes, then take out the marinated juice at the bottom, raise the oven temperature to 400 degrees Fahrenheit (205 degrees Celsius) and bake for 15-20 minutes, tear off the foil paper wrapping the duck wings and legs, and bake for 10 minute.

7, cold pot, take out the duck oil baked on the baking tray and pour it into the pot;

8. Add 2 tablespoons of sweet noodle sauce and half a spoonful of sugar and stir-fry until fragrant;

9. Add a proper amount of water, cook until it is sticky and bubbling, and serve it as a dipping sauce.