First, raw materials:

1 duck, 10g Jiang Mo, 20g garlic, 30g chopped green onion, 10g refined salt, 30g white sugar, 30g cooking wine, 20g rose wine, 10g monosodium glutamate, 5g allspice powder, two soups, honey, white vinegar and Zhejiang vinegar.

Second, the production method:

1. Wash the duck, take out the internal organs from the anus, cut off the duck's claws and wing tips, and rinse the duck's abdominal cavity with clear water. ?

2. Mix Jiang Mo, minced garlic, chopped green onion, refined salt, white sugar, cooking wine, rose wine, monosodium glutamate and spiced powder with a proper amount of two kinds of soup to make a sauce; In addition, honey, white vinegar, Zhejiang vinegar and water are evenly mixed to make crispy water. ?

3. Pour the flavor juice into the abdominal cavity of the duck from the anus, and then sew the opening with needle and thread to prevent the flavor juice from leaking out. ?

4. Put the duck's head up, then put the air nozzle of the air gun into the neck cavity from the duck's neck, then hold the neck and the air nozzle together with the left hand, then press the air gun with the right hand, and slowly inject air between the subcutaneous fat and connective tissue of the duck to make it full. ?

5. Take out the air nozzle, hold the duck neck by hand, then put the duck in the boiling water pot for about half a minute, then pour cold water on the duck skin to cool down slightly, then brush crispy water evenly on the duck skin, and then hang the duck in a cool and ventilated place to dry. ?

6. Hang the dried duck in the oven and bake it slowly with fruit charcoal over medium heat. After the duck is cooked, roast the duck skin with high fire until it is crisp. Take it out, first pour out the marinade in the duck's stomach, chop the duck into pieces, then pour the marinade on the plate and dip it in the sour plum sauce to serve.

Third, the main points of operation:

1. Fat and tender ducklings should be selected, which are about 40 days old and weigh about 3,000 grams. There is no blood stasis or scar on the surface of the duck.

2. The amount of two kinds of soup to be added when preparing flavor juice depends on the size of duck abdominal cavity. Generally, the flavor juice is poured into the abdominal cavity to 1/3. After the soup is filled, it is necessary to lay the duck flat for a period of time so that the soup can soak the abdominal cavity evenly. ?

3. It is advisable to draw it to 80% full, not to play it too full. And don't press the duck breast and other parts with your hands after smoking, so as not to leave dents. ?

Brush the crispy skin evenly, otherwise the skin color of the roasted duck will be inconsistent. ?

When hanging in the oven, be sure to master the heat, turn the duck in the oven several times to make it evenly heated. ?

6. In order to make the duck skin smooth and shiny, you can also brush sesame oil on the duck skin several times during the baking process.