2. 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;
3. Take out the salted duck, keep the marinade, obliquely fork the duck with a steel fork, boil a pot of boiling water and keep it boiling, and pour the boiling water on the duck repeatedly until the duck skin shrinks tightly and pores appear;
4. Brush the cooked duck while it is hot, and repeat 1 2 times after the surface is dry;
5. Hang the brushed duck upside down in a cool and ventilated outdoor place to dry, brush it for 2 to 3 times until the pores of the duck can't be seen, and cut off the tip of the duck wing;
6. 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 duck in a special bowl of the oven, put the duck in the middle layer, turn off the fire in the oven, and bake at 170 degrees Celsius for 40-45 minutes;
7. Take out the brush 1 2 times in the middle of baking, take out the marinade at the bottom after baking for 40-45 minutes, raise the oven temperature to 205 degrees Celsius and bake for 15 to 20 minutes, tear off the foil paper wrapping the duck wings and legs, and then bake for 10 minutes on high fire.
8. After the pan is cooled, take out the duck oil baked on the baking tray and pour it into the pan. Add 2 tablespoons of sweet noodle sauce and half a spoonful of sugar, stir-fry until fragrant. Add a proper amount of water and cook until it is thick and frothy. The sauce is served.