1 duckling (weight about 2000 g);

40 pepper, 3 star anise, 50g onion, 30g ginger, 50g cooking wine, refined salt 150g, a little soy sauce and monosodium glutamate, and a proper amount of honey.

-Treatment method:

Slaughter the ducklings, drain the blood and wash them with boiling water. Then open the anus, take out the viscera, esophagus and other things, wash them with clear water, hang them in a ventilated place to control the surface moisture, and put them into a basin. Shred onion and ginger for later use.

Soak Zanthoxylum bungeanum and Illicium verum in cooking wine, then dip Zanthoxylum bungeanum, Illicium verum and cooking wine juice in onion ginger and coat it inside and outside the duck meat, and then marinate it with ingredients for about 12 hours (it can be put in the freezer in summer to prevent deterioration). It must be turned over three times to make the duck marinate evenly.

Take out the salted duck, fill the ingredients into the duck cavity, seal the mouth, and bake in a charcoal stove. The oven temperature is controlled at about 65438 080 degrees Celsius. When the duck is golden yellow, take it out, coat it with honey and bake it for a few minutes. When the meat is cooked, it can be sold out of the oven.

-Processing point:

Be sure to control the furnace temperature so as not to burn the duck.

-Features:

Duck meat is crispy and delicious, fresh and tender.