2, the duck slaughtered, washed.
3, in the boiling water will be scalded duck, plucked large feathers;
4, down the pot when the left hand pull the duck palm, so that the duck floats in the pot, the right hand with a stick at any time toggle duck whole body, prompting the duck hair as soon as possible through the water, and then put into the water to soak and beat the fine hairs, from the left wing under the cut a small mouth, take out the viscera, esophagus, food pouch, gouge down the duck's tongue, the joints of the Qi chopped off the paw;
5, with a section of reed culms, both ends cut into forked shape, made of "duck support", 50 ~ 60 mm long;
6, "duck support" from the body side of the mouth into the breast of the three forked bone, so that the duck breast bulge, easy to fill the soup, the shape of the body does not flatten after the burn! stuffed into a 4 cm long reed section for plugging, to prevent the soup into the outflow;
10, and then the soup into the salt, monosodium glutamate seasoning, from the body side of the knife into the mouth to eighty percent full;
11, when the duck can be burned duck outside the internal boil, cooked fast, burned through and can supplement the excessive consumption of duck meat water to achieve the effect of the duck outside of the charred inside the tender effect;
12, will be Roast duck stewing stove first used for loose wool rope burning hot, to be loose wool smoke out of date, immediately put the duck from the mouth of the upper stove hanging good, cover the stove fire mouth and cover, the use of stewing stove heat reflex burned;
13, roast duck can not be directly in contact with the fire, the process of burning, according to the fire to move the duck's position, to ensure that the fire color uniformity, burning time can not be too long and too short, generally mastered in the 10 to 15 minutes, burning to Pi was duck out of the oven, first pulled off the duck plug, dig out the belly of the soup, from which the vertical cut in half, cut into 1 cm wide rectangular, set into the plate, to maintain the image of the duck;
14, pepper salt, sweet noodle sauce, green onions and white on the plate, together with the table for dipping.