1. Wash the tender duck, drain the water, put the ginger slices into the belly of the duck, and pour the remaining marinade into the basin. If you can't buy the whole duck, you can also marinate half a piece of duck or duck leg directly.

2. Spread the duck meat evenly inside and outside by hand and knead for 3 minutes to make the duck meat more tasty.

3. Then, put the duck and gravy into fresh-keeping bags and put them in the refrigerator for one day. Shake the fresh-keeping bag every half day to make the duck meat fully contact with the gravy, which is more delicious.

4. After taking it out, hang a hook on the duck neck and hang it in a cool and ventilated place until the skin is dry.

5. Pour honey and white vinegar into a bowl and stir well to get crispy water.

6. Brush the duck's body, wings and legs evenly with a brush dipped in crispy water and hang them in a ventilated place until the skin is dry.

7. Put it in the middle layer of the preheated oven, and heat it up and down 180℃. Be sure to lay a tin foil baking tray on the bottom floor, because duck meat contains a lot of oil, and it will be difficult to clean it when carbonized at high temperature. Bake for 40-50 minutes.

8. Wrap the duck wings and legs with tin foil after taking them out, otherwise it will be easy to draw deep or even scorch them. Then brush the crispy skin water again, dry the skin and put it in the oven.

9. Adjust the temperature to 220℃ and bake for 30-40 minutes. When it can be easily penetrated with chopsticks, it can be eaten.

The practice of braised pork

Materials for making spiced braised pork

Material: pork (fat and thin)1000g.

Seasoning: concentrated marinade of ribs, sesame oil and soy sauce.

Exercise:

1. Scrape pork or fat and thin meat from hind legs, cut into three sections, blanch in boiling water, and remove blood.

2. Put the wok on a strong fire, pour in liao ribs concentrated marinade, and pour in clear water, and cook until the fragrance is obtained.

3. Cook the pork in salt water, and then marinate the pork with low fire until it is fragrant and rotten. When eating, cut into pieces and pour a little soy sauce and sesame oil.