1, marinade formula: stir evenly according to the proportion of 3400g of white sugar, 2200g of salt, 500g of chicken powder and 0/00g of spiced powder.

2, crispy water ratio: 3 bottles of white rice vinegar, maltose100g, half a bottle of red Zhejiang vinegar, 30g of rose wine, mix well.

3, roast duck sauce (roast duck dipping) practice: stir-fry the spices with onion oil, then stir-fry the sauce, and finally add water to thicken. Cool, cover with scallion oil, and store in the fresh-keeping refrigerator.