1 Duck, Jiang Mo, garlic and chopped green onion.

Seasoning:

2 teaspoons each of salt, sugar, soy sauce, Shaoxing wine, rose wine, chicken essence, spiced powder, honey, white vinegar and meat and bone soup (10ml).

Exercise:

1. Clean the duck, mix with Jiang Mo, garlic, chopped green onion, salt, sugar, soy sauce, cooking wine, rose wine, chicken essence, spiced powder and meat and bone soup to make sauce, and marinate the duck for 30 minutes.

2. Stuff Jiang Mo, garlic, chopped green onion and other materials into the duck's belly, pour the sauce into the duck's abdominal cavity from the anus, and then sew the opening with needle and thread to prevent the sauce from leaking out.

3. Spread crispy water mixed with honey and white vinegar evenly on duck skin, preheat the oven to 230℃ and bake for 35 minutes, and then bake at 180℃ until the skin is crispy (about 10 to 15 minutes).

Advice for lazy people:

1. The lazy man who is not afraid of trouble blows at the duck with sauce and blows from the duck's neck with a hose. It is said that this can separate the duck skin from the meat, and the duck skin will be more brittle after cooking. )

2. Dry the duck after blowing. It is said that ducks cooked after drying will have an excellent effect of "smooth skin and smooth meat".

3. When you brush the crispy water on the duck, you should brush it evenly, otherwise the skin color will be inconsistent after the duck is roasted. Brush sesame oil several times during baking, and duck skin will be smoother and brighter.