Spread a layer of juice on the prepared juice, and drain the excess juice on the inner and outer shelves of ducks. Step on the apple with an iron clip, then put it in the duck's stomach, not under the wings of the duck's head, then fix it with iron wire, put it under both ends, and tighten the screws at both ends. Clean the duck first, and if there is hair, use tweezers to clip it up, especially the duck's stomach. Remove the duck tip with a knife. This piece is not edible. Then cut the duck's belly, so it's easy to cook. Then wash and drain the water, or dry the water with kitchen paper, and then poke the hole with toothpicks or tweezers, so that the salted duck is delicious and the roast duck is delicious.
After washing the duck, cut off its tail and cut it in the middle, so that it can be roasted and the blood inside can be washed away. In order to enhance the flavor of duck meat, duck meat itself is quite fragrant, just add a little basic salt. Duck, apple, soy sauce, onion, cinnamon, bay leaf, star anise, prickly heat, ginger, dumpling skin and honey water. 4. Cut off two duck feet, put the beer bottle in a basin, and take the duck out of its belly.
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