Materials: one duck

Internal marinade (1): salt, cooking wine, cinnamon slices, peppercorns, soy sauce, rock sugar

External marinade (2): salt, soy sauce, honey

How to do it:

First, wash the duck, pour the marinade (1) into the stomach of the duck, and seal it with toothpicks.

After that, coat the whole body of the duck with marinade (2). Put the duck in a glass bowl about the size of his body, seal it with plastic wrap and place it in the refrigerator for one night.

The next morning, take out the duck, before roasting, on the duck on the honey and white vinegar, wrapped in tinfoil duck also (to prevent scorching), and then put into the oven, baked at 220F-250F for 4 hours, ten minutes before removing from the oven to 400F to crisp up the skin.

And cinnamon can not put more, 2-3 pieces is enough, more flavor is too heavy, not delicious, other materials are arbitrary. In the process of baking, be sure to pay attention to the oven from time to time, found that there is a color change (like the color of roast duck) place immediately add a piece of tinfoil up, the whole process of 4 hours refers to the front and back of the time of baking.

Slice the duck right after it comes out of the oven, prepare some Roppiku's sweet noodle sauce and sugar and mix it well with shredded green onion and eat it with pancakes, it feels good. The rest of the duck meat can be stir-fried with shredded bamboo shoots, scallions and sweet noodle sauce, kind of like the flavor of the filling in the lettuce wraps. Duck rack rolled a soup, put some cabbage, vermicelli, bamboo shoots, the flavor of the clear - quite good.