One duck about 1.8kg

2 tablespoons of honey

2 tablespoons of cooking wine

One tablespoon of white vinegar

1-2 apples

Fist-sized piece of bread or steamed buns

250g of flour

150ml of hot water

A pinch of salt

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Step 1

Rinse the duck inside and out and place it in a pool. Boil a large kettle of boiling water and pour it all over the duck, front and back. Repeat this step three times

Step 2

Find a wine bottle or a bottle of similar size, fill it with water, and stand the duck on top of it, using a chopstick to hold the wings up

Step 3

Place the duck in a cool, airy place and let it air dry for at least 5 hours, until the skin is dry and tightly packed

Step 4

Place the duck in a cool, airy place. p>Mix the honey, wine, white vinegar and 2 tablespoons of water to make a crunchy water

Step 5

Brush the crunchy water evenly all over the duck's skin, and continue to leave it in a cool, ventilated place to dry, repeating the process twice. Repeat this twice. After each brush, dry the duck until the skin is completely dry

Step 6

Preheat the oven to 200 degrees Celsius during the final drying of the skin

Step 7

Remove the dried ducks from the jars, and cut the apples into chunks and stuff them with the duck's stomachs

Step 8

Soak the breads and buns in water and stuff them with the stomachs. Step 9

Wrap the duck legs and wing tips in tinfoil, wrap the baking sheet in tinfoil, and fill the baking sheet with water

Step 10

Place the duck on a baking sheet, breast side up, and place in a 200-degree oven. Immediately lower the temperature to 170 degrees and bake for 40 minutes

Step 11

Turn the duck over and bake for another 20 minutes

Step 12

Lastly, turn the duck over so that the breasts are facing upwards, and check the coloring. If the coloring is satisfactory, do not adjust the temperature, and continue to bake at 170 degrees for 20 minutes. If the color is not enough, increase the temperature to 200 degrees

Step 13

Roasted duck slices, with cucumber strips, shredded green onions, lotus leaf cake and sweet noodle sauce on the table

Step 14

Flour and salt mix, and while rushing into the 80 degrees of hot water of 150 ml, stirring to make flocculent with chopsticks

Step 15

Step 15

When the temperature is reduced, knead the duck to see if it is ready. Step 16

Roll the dough into a long strip and cut into 32 equal portions

Step 17

Flatten each portion

Step 18

Brush two portions with oil and place them on top of each other in pairs

Step 18

Brush two of the portions with oil, place them on opposite sides, and fold over one another

Step 19

Take the dough and mix with salt.

Step 19

Flatten the stacks together again, and use a rolling pin to roll out the dough into a circle, about the same thickness as the dumpling skin

Step 20

Heat a pan over medium heat, and do not brush the bottom of the pan with oil. Fry each piece of pastry for 8-10 seconds on each side, until all the pastry turns white and bubbles form

Step 21

When all the pastry is done, tear one piece into two layers while it is still hot

Step 22

After all the pastry has been layered, you will have a lotus leaf pancake. You can make them now, or make them in advance and steam them when you want to eat them.