1. Wash the duck, blanch it in boiling water for 5 minutes, and immediately add ice water or cold water to make the skin firmer. Cut into pieces after the water is completely drained.

2. Stir Jiang Mo, garlic, chopped green onion, salt, sugar, soy sauce, soy sauce, rice wine, rose fermented bean curd and spiced powder to make sauce, and marinate the duck for 1 hour.

3. After curing, the moisture in the epidermis is drained. Spread crispy water mixed with honey and white vinegar evenly on duck skin, preheat it to 180℃ in the oven, and bake it for 15 minutes.

4. After taking it out, pour out the baked water and oil, turn it over and brush the crispy water again. Bake again 15 minutes. Finally, bake at 200℃ until the skin is crisp (about 10 to 15 minutes). You can leave the oven!