1, first choose the right duck, then kill it, don't open it, just clean up the belly from the tail, especially the fat of the duck must be deducted. 2. Put the duck in a big pot, pour in a proper amount of cooking wine, add some edible salt, sprinkle some dried red pepper, and then put it on. The whole duck should be smeared with cooking wine inside and outside and put in the refrigerator for at least half a day.

3, from the pot, add the right amount of rapeseed oil, stir-fry the fragrance, turn to a small fire and add the right amount of sugar (about half a second), slowly melt until bubbling.

4. Add a proper amount of water, then put all the prepared marinade, ginger and onion into the pot, add the duck to boil, pour a little soy sauce into the pot, turn the heat down, cook the duck, take out the whole duck, and then drain the water.

5. Take out the pot again, add a lot of rapeseed oil and fry until cooked. Put the duck into the high-temperature rapeseed oil pot and take it out when the duck skin is reddish brown.

6. Stir maltose with a little water and spread it evenly on the skin of the duck.