Ingredients: 1 Beijing duck, sugar water, onion, sweet noodle sauce and duck cake.

Practice:

1. Inflate air from the incision of duck neck to between subcutaneous fat and connective tissue, so that the gas can fill the whole body of the stuffed duck evenly.

2. Take out the internal organs and support them between the spine and the trigeminal bone of the chest with sorghum stalks.

3. Irrigate the wound, release it from the anus, and clean it repeatedly.

4. Put the hook on the neck and hang the duck.

5. scald the skin with boiling water to make it smooth and tight.

6. Pour the duck with sugar water (mostly maltose).

7. Dry the duck.

8. plug the duck anus. Fill it with 8% boiling water, put the duck into the hanging furnace, and bake it when the color is ripe.

9. Slice the duck. When eating, add a little of chopped green onion and sweet noodle sauce, and then roll into the duck cake.