1. How to make and use crispy roast duck: 1 duck leg, half an onion, 1 bowl of sauce, a small spoon each of pepper and allspice, half a bay leaf, 2 star anise, 1 grass fruit, 1 piece of ginger, 5 peppercorns, 5 fennel, 1 small slice of tangerine peel, 5 grams of shredded green onion, 1 spoon of soy sauce, 1 spoon of wine, 3 grams of sugar, 1 spoon of oil.

2. How to make crispy roast duck:

1. Place the duck legs on the steaming rack, and continuously pour boiling water on the duck skin with a spoon. The duck skin is slowly scalded with boiling water until it swells slightly, and then continues to be soaked for another 5 minutes.

2. Take out the duck and absorb the water with kitchen paper.

3. Apply a thin layer of five-spice powder and pepper evenly to the duck skin and body

4. Brush the sauce evenly on the inside and outside

Put it in a ventilated place to marinate for 12 hours (if the temperature is very high in summer, marinate in the refrigerator)

5. After marinating in a ventilated place, the skin of the duck will absorb all the sauce and become very Dry. The duck is now marinated.

6. Cover a baking sheet with tin foil, put onion shreds, pour in the remaining marinating juice, put the marinated duck on top, preheat at 180° for 5 minutes, and bake at 200° up and down. 20 minutes

3. Cooking skills

1. Be sure to use boiling water to cook the duck skin until it swells. This will make the skin crispy.

2. Use paper towels to absorb the water from the duck. If there is too much water, the skin will not be crispy.

3. Cut the spices into small pieces and pickle them to taste.

4. Add onions to make the flavor more intense.

5. Put the skin dry into the oven, and the crispy skin can be baked easily.