1. Slaughter the duck, wash it, put its wings together, hold the root of the duck breast with the thumb and forefinger of the left hand, put the duck back close to the back of the hand, hook the right leg with the little finger, hold the duckbill with the right hand, give the duck head to the thumb and forefinger holding the duck breast, pinch it between the duck head and the duck neck, cut a small mouth on the outside of the neck with a knife to cut off the trachea, and then hold the duckbill with the right hand and pull it up and down.

2. Blanch the duck in boiling water and remove the big feathers;

3. Pull the duck's paw with your left hand to make the duck float in the pot, and stir the duck's whole body with a wooden stick with your right hand at any time to make the duck's hair penetrate as soon as possible, then soak it in clear water to clean up the fine hair, cut a small mouth from the left wing, take out the viscera, esophagus and food bag, take off the duck's tongue and chop off the soles of the feet at the joints;

4. Cut both ends of a section of reed stalks into forks to make a duck support with a length of 50-60 mm;

5. Put the "duck brace" into the trigeminal bone of the chest from the side of the body to make the duck chest bulge, which is convenient for soup filling, and the body shape will not be flat after burning, and then clean it with clean water inside and outside;

6. Hook the duck on the top neck with a burning hook, scald it in boiling water, roll it only once, and lift it immediately to tighten the pores of the duck skin and solidify the epidermis protein;

7. Dilute honey with clear water, spread honey water on ducks by hand, and hang it in a ventilated place to dry;

8. Before the roast duck enters the furnace, plug a 4 cm long reed section in the anus to prevent the poured soup from flowing out;

9. Add refined salt and monosodium glutamate to the soup and pour it from the knife side to 80% full;

10. After the duck is cooked, it can be cooked quickly and thoroughly, and it can supplement the excessive water consumed in the duck meat to achieve the effect of tender duck meat;

1 1. First, heat the roast duck with a loose wool rope. When the loose wool passes through, immediately lift the duck from the upper stove mouth, cover the stove mouth and the upper cover, and cook it by using the thermal reflection of the stewing stove;

12. Roast duck can't be in direct contact with flame. In the roasting process, the duck should be moved according to the fire temperature to ensure the uniform fire color, and the roasting time should not be too long or too short. Generally, it should be controlled at 10 to 15 minutes, and it can be taken out of the furnace until the skin is purple.

13. After the duck is baked, remove the duck plug, dig out the soup in the belly, cut it in half vertically, cut it into long squares with a width of 1 cm, and put it in a plate to keep the image of the duck; 14. Put the salt and pepper, sweet noodle sauce and onion in a separate dish and serve them together for dipping.