Duck with a knife is a famous dish in Yunnan. This duck is a unique breed of Ma Xiao duck, and it is less than 40 days old. Before entering the furnace, you should go through procedures such as rubbing skin and blowing air, and hang it in the stewing furnace. When roasting, use pine wool as fuel. When the cigarette is burnt to the end, turn over the duck in time and spray honey water, lard and duck meat on the skin. The duck baked in this way is crispy, soft, glutinous, sweet and tender, full of color and flavor, and very delicious. After the duck was roasted, its skin was brown and yellow, and its aroma was rich. The duckling's body is only the size of a human fist, with a slender neck and a duck head, just like a long bronze knife.

The method of making knife duck is very similar to Yiliang roast duck, except that the selected duck is underage, so the weight of each duck is only about 700 grams.

Exercise:

1. After the duck is slaughtered, wash the blood, absorb the water, put 20g of seasoning salt (500g of salt) in a pan and add spices100g for frying. Spices include fennel powder, tsaoko powder, star anise powder, pepper powder and pepper powder. Apply it evenly to the abdomen, marinate for about 4 hours, then use an air pump to draw air from the incision to separate the skin and meat of the duck, and then hook the neck with a hook.

2. Take a large pot, pour 2kg of water, boil it, add the duck, blanch it for about 3 minutes, and then dry the duck skin with a towel while it is hot.

3. Put 5 grams of honey on your hand, rub it with your hand, rub it on the duck and repeatedly "massage" it, let the honey spread all over the duck, and continue to air dry for a while to let the honey dry thoroughly.

4. Put the cooked machine-made charcoal into the roast duck oven, then hang the ducks one by one in the roast duck oven, slightly cover the top of the roast duck oven, but don't cover it tightly, and always bake it with medium heat. When the roast duck is put in, the back side should face inward and the belly side should face outward. Turn it over 2-3 times in the roasting process, so as to ensure that the roast duck is evenly colored. Cover the air outlet, turn off the fire and stew for a while before taking it out.