1, preparation materials: a duck, appropriate amount of spices, appropriate amount of seasonings, appropriate amount of edible Chinese medicine, appropriate amount of vegetable oil, appropriate amount of coriander, appropriate amount of garlic, ginger and onion.

2. It is best for ducks to open their backs, clean them up and chop off their feet.

3. After the duck is completely drained, add salt, and the salt should be evenly applied inside and outside.

4, apply soy sauce, both inside and outside, soy sauce is mainly for coloring, and then apply Jiang Mo to remove odor. Then sealed with dense bags and marinated in the refrigerator for 24 hours.

5. Prepare spices for marinating, including pepper, star anise, cinnamon, fragrant leaves, pepper and dried tangerine peel. All small spices are packed in spice boxes.

6. After the duck is taken out of the refrigerator, wipe off the Jiang Mo on it and bake in the oven preheated to 190 degrees for 30 minutes. Duck can be roasted for about 10 minutes. About 20 minutes in the middle, take it out and brush it with honey once, and then continue baking until the time.

7. When the roast duck is cooked, boil a pot of water, add the seasoning of step 4, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar, and cook for about 15 minutes. Immediately after the duck is roasted, put it into the boiling brine pot, turn off the fire for curing 15 minutes, and then turn off the fire for stewing 15 minutes. When you eat it, just cut it into pieces.