2. Wash the duck after slaughter, chop off its paws, gut it from the back, wash the duck inside and outside, unfold the duck, buckle it on the chopping board, and crush it with heavy objects.
3. Take a pot, add ginger slices 15g, onion 50g, refined salt 100g, cooking wine 30g, dried pepper and pepper, then add a proper amount of water, stir well, put the duck into the pot, soak it until it tastes good, and then take it out.
4. Spread two pieces of bamboo across the duck cavity, drain the water, then hang the duck in the oven, slowly bake the duck with fruit charcoal fire until the skin is crisp and yellow, and then take it out.
5. Add star anise, pepper, cinnamon, fennel, tangerine peel, Amomum villosum, cardamom, long pepper, angelica dahurica, cinnamon, licorice, Siraitia grosvenorii, etc. Packaging into gauze bag to make seasoning bag; Then put Redmi into another gauze bag and make it into a Redmi bag.
6. Set the pot on fire, add peanut oil to heat it, add the remaining ginger slices and shallots to stir fry, add clear water, add the remaining cooking wine, refined salt, beer, soy sauce, rock sugar and monosodium glutamate, and add spice bags and Redmi bags. After the fire boils, skim off the floating foam, then put the roast duck in the pot, marinate it slowly with low fire until cooked, and take it out.
7. Take out the ginger, onion, spice bag and Redmi bag in the marinade, thicken the marinade with fire, pour the marinade evenly on the duck, and brush sesame oil on the surface of the duck after it cools, which is the "salted duck".
8. Chop the "salted duck" into strips, put it in a dish and restore it to duck shape, then mix it with red oil and marinated duck juice to make red oil marinated sauce, and pour it on the duck pieces in the dish.