1. Slaughter the duck, remove the hair, chop off the calf, cut a small mouth 7 cm long from the right wing, take out the internal organs and food, clean the internal cavity and blood stains, and control the water;

2. Salt, soy sauce, yellow rice wine, pepper and cinnamon are mixed to form flavor juice;

3. Spread a layer of flavor juice on the duck, then pour the remaining juice into the abdominal cavity, rinse evenly, and marinate 1 hour;

4. Put into a bowl, add ginger and onion, steam in a cage for about 1.5 hours, and take out;

5. Take a stove with a big stove, first spread a layer of sawdust on the stove, then spread a layer of cypress leaves, light it, burn it slowly, put an iron pot with a diameter of 60 cm on the stove, and add rice, brown sugar, tea and cypress leaves after the pot is hot;

6. When the fire smokes, put the iron grate into the pot, first put the duck back down on the iron grate, cover the pot, and smoke for 30 minutes;

7. Turn the duck over again, so that the abdomen is down, and smoke it for another 30 minutes to take it out;

8. Wipe the duck skin with sesame oil and change the knife to eat;

9. When serving, bring onions and sweet noodle sauce.

The above is the practice of duck meat. Thank you very much for your attention to Fancai. com！