I'll give you a method I made myself, and you can learn from it. 1. Wash the duck, chop off the tip of the wing, the soles of the feet and the internal organs of the duck for later use, drain the water, wipe the duck evenly inside and outside with refined salt, cooking wine and spiced powder, and then marinate it in a pot for several hours, usually 2 hours in summer, 6 hours in spring and autumn, and 12 hours in winter. 2. Take out the salted duck, mash the ginger, tie the green onion, put the pepper into the duck's belly, then put the duckling in a steaming basin and steam it in a cage for about 1 hour until the duck becomes soft, and take out the ginger, onion and pepper from the duck's belly. 3. Wash the dirt on the duck's surface with boiling water, dry the water inside and outside the duck with a clean towel while it is hot, then apply crisp pulp on the duck's surface with a brush, and then hang the duck in a cool and ventilated place to dry. 4. Put a clean pot on the fire, add refined oil to heat it, fry the duckling until the skin is red and crisp, then take it out, let it cool, cut it into strips, restore it to duck shape, put it into strips, brush it with sesame oil, and pour it with onion oil to serve. Note: 1. Ducks must be fully tasted during curing. 2. When steaming the duck, steam it until the duck is just cooked, not too soft. 3. Be sure to dry the water on the duck before coating the crispy pulp, which should be evenly coated. When frying ducks, the oil temperature should not be too high. Generally, the oil temperature should be controlled at 50% to 60% heat, and the fuel consumption should be wide. 5. When frying, you can hook the duck neck with an iron hook and pour hot oil on the duck body continuously to make it heated evenly. 6. Preparation of crispy pulp: Zhejiang red vinegar150g, Shaoxing wine 75g, maltose125g and dry flour125g are mixed evenly. Onion Sauce is made of 25g chopped green onion, 30g seafood sauce and10g sesame oil.