Marinated Duck Sauce: 300g of sugar, 30g of fermented bean curd in southern milk, 100g of sesame sauce, 300g of pork sauce, 120g of seafood sauce, mix well to form a sauce.
1. the duck slaughtered, washed, folded wings, left thumb and forefinger pinch duck bladder meridian root, close to the back of the hand pinch duck back, little finger hook duck right leg, right hand pinch duck head, hand over to the thumb and forefinger pinch duck bladder meridian root, clamped between the duck head and the duck's neck, with a knife in the neck outside a small incision to cut off the trachea shall prevail, and then the right hand pinched duck's beak, up and down to pull the neck, the blood drops in the bowl.
2. Scald the duck in boiling water and pluck out the large feathers;
3. When stir-frying, pull the duck's paw with the left hand so that the duck floats in the pan. Use the right hand to hold a stick at any time to stir the duck all over the body, so that the duck's fur as soon as possible through the water, and then soaked in water to clean the fine hair, from the left wing under a small incision, take out the viscera, esophagus, food pouch, digging down the duck's tongue, in the joints of the chopped soles of the feet;
4. Will be a reed culm cut at both ends of the fork-shaped, made of 50 ~ 60mm long "duck support "
5. Stretch the "duck brace" from the side of the body into the breast fork bone, so that the duck breast is raised, convenient for pouring soup, and the body shape will not be flattened after burning. Then, wash with water from the inside out;
6. Hook the duck on the top neck with a burning hook, scald the duck with boiling water, roll it only once and lift it up right away until the skin pores are tightened and the skin's proteins are solidified;
7. Dilute the honey with water, rub your hands dipped in the honey water over the duck's body, and hang it in the ventilated area to dry;
8. Before the roasted duck is put in the oven, stuff 4 cm-long reeds in it and then place it on the top neck of the duck's body. cm long reed in the anus to prevent the pouring soup from flowing out;
9. Mix the soup with refined salt and monosodium glutamate (MSG), and pour it from the side of the body until it is 80% full;
10. Ducks can be cooked outside and outside, cooked quickly and thoroughly, and it can also replenish the over-consumption of water in the duck meat to achieve a crispy duck meat outside and inside;
11. Use the duck casserole oven to heat up with the hair rope loosened . Loose wool smoke expired, immediately lifting the duck from the upper stove mouth, cover the stove mouth and the upper cover, using the heat of the casserole stove reflective cooking;
12. Roasted duck should not be in direct contact with the flame. In the process of roasting, according to the fire to move the position of the duck, to ensure that the fire color is even, the roasting time should not be too long or too short. It usually takes 10 to 15 minutes to roast until the skin is purplish red.
13. When the duck comes out of the oven, first pull off the duck plug, dig out the soup in the belly, cut it in half vertically, cut it into a 1-cm-wide square, and put it on a plate to keep the image of the duck; 14. Put the peppercorns and salt, the sweet noodle sauce and the scallions on a separate plate, and bring them to the table together for dipping.