1. After cleaning the duck, sprinkle pepper and salt evenly on the duck, then mix the star anise, fennel, cooking wine, water and other materials evenly and add them to the container, and then marinate the duck for one day. Pay attention to turning over during the curing process, so that the duck is more tasty.

2. Take the salted duck out, fork it with a steel fork, and then prepare boiling water to pour it back and forth on the duck. Repeated several times will make the duck skin more compact and can be poured according to the actual situation.

3. Brush the scalded duck with the previously marinated materials, which will make it more tasty, and then hang upside down in a cool and ventilated place outdoors. Pay attention to brush the sauce when the wind blows until the skin of the duck is tighter.

4. Wrap the duck in tin foil, then put an appropriate amount of onion and potato at the bottom, then put it in the oven, then put the marinated sauce at the bottom of the oven, and heat the oven to about 170 degrees for about 40 minutes.

5. Duck oil will be produced during baking. At this time, you can put it in a cold pot, then add the appropriate amount of sweet noodle sauce and sugar in turn, and cook it with low fire until it smells. In this process, you can add a proper amount of water and cook until the sauce is thick.

6. The last step is to take out the roast duck and spread it with sauce.