Cooking Steps

1. 

   Step1:Wash the duck after slaughter. Chop off the duck's paw. Cut out the viscera from the back. Rinse the duck inside and outside. Then unfold the duck. Buckle it on the chopping board. Flatten it with heavy objects.

2. 

   Step2:Take a basin. Add 15g ginger, 50g scallion, 100g salt, 30g cooking wine, dry pepper, pepper, sodium nitrate, rose wine, etc. then add some water. Mix well. Put the duck into the basin. Soak it until it tastes good and then fish it out.

3. 

   Step3:Preheat oven at 200 ℃ for 5 minute

4. 

   Step4:Use two bamboo slices to open the duck cavity and drain the water. Then use the handle of the grill to put the duck into the roasting plate. Use the slow grill to bake the skin until it is crisp yellow and ripe. Take it out.

5. 

   Step5:Put star anise, three Nai, cinnamon, cumin, tangerine peel, Amomum, cardamom, Smilax Piper, Angelica dahurica, Xiangye, liquorice, Siraitia grosvenorii, etc. into a gauze bag to make a spice bag, and then put red koji rice into another gauze bag to make a red koji rice bag.

6. 

   Step6:Put the pot on the fire. Heat it with peanut oil. Stir in the remaining ginger slices and scallions to make it fragrant. Mix them with water. Put in the remaining cooking wine, refined salt, beer, soy sauce, ice sugar and so on. Put in the spice bag and red koji rice bag. Boil them over the heat. Skim the froth. Then put the roasted duck into the pot. Slowly marinate the duck with a small fire until it is cooked and fished out.

7. 

   Step7:Take out the ginger and scallion, spices and red koji rice packets in the marinade. Then, thicken the marinade over a large fire. Pour the marinade over the duck body evenly. After the duck body cools down, brush the sesame oil on the surface of the duck body. It is called sauced duck .

8. 

   Step8:Chop the sauced duck into strips. Put them into the plate to reduce to duck shape. Then mix them with red oil and marinated duck juice to make red oil marinade. Pour it on the duck pieces in the plate.