1. Ingredients: one duck; seasonings: appropriate amounts of green onions, sweet noodle sauce, salt and pepper, honey, salt and MSG. Slaughter the duck, wash it, put the wings together, hold the base of the duck's shoulder with the thumb and index finger of your left hand, close the back of the duck to the back of your hand, hook the right leg of the duck with your little finger, hold the duck's bill with your right hand, and give the duck head to the thumb holding the base of the duck's shoulder. With your index finger, pinch it between the duck's head and neck, use a knife to cut a small slit outside the neck to cut off the trachea, then pinch the duck's bill with your right hand, pull the neck straight up and down, and drip blood into the bowl;

2. Blanch the duck in boiling water and pluck off the big feathers;

3. When putting it into the pot, pull the duck's paw with your left hand to make the duck float in the pot, and use a piece of wood with your right hand to Stir the duck's body with the stick at any time to make the duck's feathers permeable as quickly as possible, then soak it in clean water to smooth out the fine hairs, make a small cut from the bottom of the left wing, take out the internal organs, esophagus, and food bag, pull out the duck's tongue, and chop it off at the joints The soles of the feet;

4. Use a section of reed stalk and cut both ends into a fork shape to make a "duck brace", 50 to 60 mm long;

5. Cut the "duck brace" "Stretch the duck's breast from the side opening into the three-cha bones of the chest to make the duck's breast bulge, which is convenient for filling the soup. The body will not shrink after being burned. Then, clean it inside and outside with clean water;

6. Put the duck Hook the top neck with a burning hook, scald the duck in boiling water, roll it once, and lift it up immediately to tighten the pores of the duck skin and solidify the skin protein;

7. Dilute the honey with water, and use Dip your hands in honey water and rub it on the duck, and hang it in a ventilated place to dry;

8. Before roasting the duck in the oven, insert a 4 cm long reed section into the anus to block it and prevent it from being filled in. The soup will flow out;

9. Then mix the soup with refined salt and MSG, and pour it from the side of the body until it is 80% full;

10. When roasting duck, it can be used The duck is cooked on the outside and cooked on the inside. It cooks quickly and thoroughly, and can replenish the excessive consumption of water in the duck meat and achieve the effect of the duck meat being charred on the outside and tender on the inside;

11. Put the duck in the stew oven first Use it to heat the pine wool rope. When the pine wool smoke expires, immediately hang the duck from the upper stove mouth, cover the stove mouth and the upper lid, and use the heat reflection of the stew stove to cook it;

12 . The roasted duck should not be in direct contact with the flames. During the roasting process, the position of the duck should be moved according to the heat to ensure a uniform fire color. The roasting time should not be too long or too short. Generally, it should be controlled within 10 to 15 minutes, and the duck should be roasted until the skin becomes jujube. If red, it can be taken out of the oven;

13. After the duck is taken out of the oven, first remove the duck plug, scoop out the soup in the belly, cut it in half vertically, cut it into 1 cm wide long cubes, and place it on a plate , to maintain the image of the duck;

14. Put pepper salt, sweet noodle sauce, green onion on a separate plate and serve together for dipping.