1. Material: 1 duck, 30g salt, 5 pieces of crystal sugar, 3 slices of ginger, proper amount of star anise, pepper, cinnamon, dried pepper, 1 tablespoon of soy sauce, 3 tablespoons of sweet noodle sauce, 1 tablespoon of honey, fragrant leaves, dried tangerine peel, nutmeg and licorice.

2. It is best for ducks to open their backs, clean them up and chop off their feet.

3. After the duck is completely drained, add salt inside and outside. For ducks weighing about 5 kg, it is recommended to use 40 grams of salt.

4, apply soy sauce, both inside and outside, soy sauce is mainly for coloring, and then apply Jiang Mo to remove odor. Then sealed with dense bags and marinated in the refrigerator for 24 hours.

5. Prepare seasoning for pickling, and put pepper, star anise, cinnamon, fragrant leaves, pepper, dried tangerine peel, licorice, clove, fennel and Amomum villosum into a seasoning box.

6. After the duck is taken out of the refrigerator, wipe off the Jiang Mo on it and bake in the oven preheated to 190 degrees for 30 minutes. Duck can be roasted for about 10 minutes. About 20 minutes in the middle, take it out and brush it with honey once, and then continue baking until the time.

7. When the roast duck is cooked, boil a pot of water, add the seasoning of step 4, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar, and cook for about 15 minutes. Immediately after the duck is roasted, put it into the boiling brine pot, turn off the fire for curing 15 minutes, and then turn off the fire for stewing 15 minutes. When you eat it, just cut it into pieces.