Preparation materials: duck 1 bag, special sauce for roast duck (sweet noodle sauce) 1 bag, half root of green onion, carrot 1 piece, apple 1 piece, 2 tablespoons of garlic, 2 tablespoons of white vinegar 1 spoon, cooking wine and salt.

Production steps:

1 Remove the viscera and head of the duck, and pour boiling water on the duck skin (pay attention to every part of the duck, otherwise the taste will be uneven).

2. Make full use of the existing tools at home, use a paper tube rack of kitchen paper to air dry the duck, close the opening of the duck with a toothpick, support the duck wings, and let it dry in a cool and ventilated place for 3 hours.

3. Make crispy water, and mix honey, white vinegar and cooking wine evenly.

4. After air-drying for 3 hours, brush the crispy water evenly on the duck skin, wait for 1 hour, brush the crispy water again, and then air-dry for 1 hour.

5. After air-drying for three times, cut the apple into pieces and put it into the duck's belly.

6. Fix the duck belly with a toothpick.

7. Wrap the duck wings and legs with tin foil, put the duck belly up on the grill and put it in the preheated oven, and bake it up and down at 180 degrees for 40 minutes.

8. Finished product drawing