1. Seasoning sauce: columnar sauce, crushed ginger and garlic, sugar, wine, salt, soy sauce
2. Put the mixed sauce into the belly of the duck, and then sew it on the belly, either with a toothpick or thread
3. In addition, mix the chuhhou sauce and the dark soy sauce and apply the whole body of the duck for the purpose of coloring. When finished, let the duck sit, let it absorb the sauce and let it dry.
4. Put a little oil on the pot red, fry the whole duck, and remove the oil from the outer layer of skin after the purpose of coloring. Then put it on the steamer and steam it for an hour. Steaming is to keep the duck fresh.
5. After steaming, pour out the sauce in the stomach, cut it into pieces and serve it on a plate. The sauce can be filled in a bowl or poured directly on the chopped duck. Hahaha, you can eat it.
Tips:For ducks, Muscovy ducks are usually bought. Muscovy ducks are thinner than Peking ducks, and they don’t taste so greasy. After the duck is bought, pull out the small hairs on the body, especially the lungs and intestines in the duck's belly.
