Deep well roast duck, also called deep well roast duck, is a kind of Guangdong roast duck. Top roast duck emphasizes golden color, crispy skin, tender meat, juicy, fat but not greasy. Raw materials: fermented duck (or local white-striped duck with short growth cycle) 1 (about 2000g). Seasoning: 80g of homemade marinade, 30g of ginger slices with shallots, 2 star anises, Tsaoko 1 piece, fragrant leaves 10g, 20g of cooking wine, crispy. Self-made marinade formula: according to the proportion of 3400 grams of white sugar, 2200 grams of salt, 500 grams of chicken powder and spiced powder 100 grams, mix well. Crispy water ratio: 3 bottles of white rice vinegar, maltose 100g, half a bottle of red Zhejiang vinegar and 30g of rose wine, and mix well. Roast duck sauce (duck dipping sauce) is made of assorted sauce 500g, sweet noodle sauce 500g, sesame sauce 250g, oyster sauce 200g, chicken powder 100g, water 500g, scallion oil 150g, star anise 10g, 5 tsaoko and fragrant leaves. Stir-fry spices with scallion oil, then stir-fry sauce, and finally add water to thicken. After cooling, cover with scallion oil and store in the fresh-keeping refrigerator. Method of making: (1) Material selection: Choose about 2 kg plump stuffed duck (or local white-striped duck, with a growth cycle of 30 days, plump and tender), and choose a green body with complete skin, because the broken skin will produce moisture when baking, leaving water marks on the duck, which will affect the crispness of the duck skin. (2) Pickling: put the washed and drained duck blank into a basin, and then put the prepared marinade in turn. Firstly, 50-80g of homemade marinade is evenly smeared into the cavity of duck blank, and then shallots, ginger slices, star anise, Amomum tsaoko, fragrant leaves and cooking wine grams are added in turn. After uniform friction, sew the opening with a goose-tail needle (the method is the same as sewing clothes). When the duck is salted, it can be boiled in boiling water for later use, and a little cooking wine can be added to the water, which is very useful for removing the fishy smell of the duck. (3) Scalding: Insert the marinated duck belly upward from the neck, press the insertion opening with the left hand (to prevent air leakage), and block the air outlet with the right hand sticking out two fingers from the duck butt, then turn on the air pump to fill the air between the duck skins. When the duck skin expands like a balloon, the air between the skins is full, and immediately put it into the boiling water pot to scald the skin. At this time, take the duckbill, put the duck into the pot, turn it over and iron it evenly. The injected gas will stay under the skin because of the shrinkage of pores, which will make the duck bulge, so that it will be heated evenly when roasting. Be careful not to scald for too long, too long will make the pores of duck skin oily and affect the subsequent epithelial moisture. Scalded pores shrink for about 3 minutes. (4) Adding crispy water: evenly drenching the cooked duck blank with crispy water. (5) Blow-drying: Hang the duck blank evenly covered with crispy water in a ventilated place, blow-dry its skin, and then stick cotton paper on the neck to prevent water from flowing out, leaving water marks and affecting the crispy effect. Generally, the skin can be dried in 4-5 hours. (6) Roasting: adjust the hooks of the dried duck, hook the double hooks into the armpit depth of the duck, then put the duck neck on the hook ring, and insert the duck head into the ring to hang the duck firmly. If it is only hooked into the skin, it may unhook and fall into the furnace during baking. After adjustment, light the fire, empty the fire for 5 minutes, preheat the furnace temperature, and then lift the duck blank neatly and evenly, with the back facing the fire and the abdomen facing the furnace wall. After hanging, bake on high fire for 5 minutes, then adjust the oven door to medium fire (220 degrees) and bake for 30-40 minutes, during which the duck blank can be turned over and heated evenly. After baking, turn on the stove and look at the skin color. If the color is still light, you can bake it on high fire for 5 minutes. When the color is slightly light golden yellow, it can be baked. Because the color will deepen after baking, it should be slightly lighter when baking. After the goose tail needle is taken out of the oven, the soup in the abdomen is released, which can be used to dip the roast duck. The delicious roast duck can be sold. Note: Don't braid the roast duck in the oven to see if it is ripe. If the juice drips like clear water, it can be baked for a while. If you pour a little oil on it, it will be cooked.