Accessories: chopped green onion (80g), coarse salt (65g), ginger (130), peppercorns (8g), yellow wine (a little), cinnamon (20g), soy sauce (a little), star anise (8g), cumin (4g)

Cooking method:

1, remove the entrails of the duck, the wings, the duck's feet, the duck's tawdriness, then flatten the breastbone at the breast of the duck, the salt will be smeared all over the duck;

2, the net duck chopped off the wing tips, feet, wash, vibration dry water. With five spice powder, shaoxing wine, Sichuan salt in the duck body inside and outside the smear, meat thick place more smear some, into the basin, impregnated for 40 minutes, add a variety of spices: cinnamon, anise, cumin, onion, ginger, etc., on the cage about three hours of steaming and remove the sopping up the water;

3, frying pan on a high flame, under the vegetable oil burned to eighty percent of the heat, into the duck deep-fried to the skin crispy was golden yellow, when the fish up;

4, on the skin of the duck smear some yellow wine and soy sauce on the skin of the duck, and then deep-fried until golden;

5, placed on the pier, divided into parts cut into strips, according to the shape of the duck plate, brush with sesame oil and green onion sauce flavor plate at the same time on the table.

6, edible, can be dipped in pepper salt to eat.