Preparation materials: one duck, one tablespoon of column sauce, appropriate amount of salt, one spoonful of allspice powder, one spoonful of sugar, light soy sauce 15ml, several pieces of ginger and dried onion, 500ml of white vinegar, about 4 spoonfuls of maltose and 3g of red yeast.

Production steps:

1, one light duck

2. Adjust the seasoning.

3. Put the seasoning into the stomach, seal it, and string all the openings at the head and tail with bamboo sticks to prevent leakage. Blow up the duck and immediately put it in the boiling water pot to scald the skin.

4. Prepare crispy water, boil sour vinegar, add maltose to melt, add monascus powder and stir well.

5. Evenly pour crispy water on the surface.

6. Then air dry.

7, according to their own box burning situation, the middle and lower levels, 200 degrees for 30 minutes, turn over and bake for 20 minutes.

8, depending on the leather situation, add and subtract time

9. Cool the chopped pieces and serve them on the table. The sauce in the stomach can be used to dip the juice.