1. Preparation materials: one duck, appropriate amounts of honey, salt and MSG;

2. Slaughter the duck, scald it in boiling water, remove the big feathers and wash them

3. When putting the duck into the pot, pull the duck's paw with your left hand to make the duck float in the pot. Use a wooden stick with your right hand to move the duck's body at any time to promote the duck's feathers to permeate the water as quickly as possible, and then put it in Soak in clean water and remove the fine hairs, make a small cut from the bottom of the left wing, take out the internal organs, esophagus, and food bag, pull out the duck's tongue, and chop off the soles of the feet at the joints;

4. Use a reed stalk , cut the two ends into a fork shape to make a "duck brace", 50 to 60 mm long;

5. Extend the "duck brace" from the side opening of the body into the three forked bones of the chest, making the duck The breast is raised to make it easier to pour soup, and the body will not shrink after being cooked. Then, wash it inside and out with clean water;

6. Hook the top neck of the duck with a roasting hook, and scald the duck in boiling water. It can only be rolled once and lifted immediately to tighten the pores of the duck skin and solidify the skin protein;

7. Dilute the honey with water, dip your hands in the honey water and rub it on the duck body, and hang it in a ventilated place to dry;

8. Before putting the duck into the oven, insert a 4 cm long reed section into the anus to block it to prevent the poured soup from flowing out;

9. Then put the upper part of the duck into the oven. Mix the soup with refined salt and monosodium glutamate and pour it in from the side of the body until it is 80% full;

10. When roasting duck, the duck can be cooked on the outside and cooked on the inside. It will cook quickly and thoroughly, and it can be cooked thoroughly. Supplement the excessive consumption of duck meat water to achieve the effect of the duck meat being charred on the outside and tender on the inside;

11. Use the duck roasting oven to heat the pine hair rope first. When the pine hair smoke expires, immediately remove it. Hang the duck from the upper stove mouth, cover the stove mouth and the upper lid, and use the heat reflection of the stew stove to cook it;

12. The roast duck should not be in direct contact with the flames. During the cooking process, it should be cooked according to the Move the position of the duck during the heat to ensure uniform fire color. The cooking time should not be too long or too short. Generally, it is controlled within 10 to 15 minutes. It can be cooked until the skin turns maroon red.