1. Slice or section the ginger, onion and garlic for later use.
2. Spread a thin layer of salt evenly on the surface of the duck.
3. Pour the Lee Kum Kee steamed fish soy sauce (the baby uses Lee Kum Kee brine sauce, I don’t have it, so I use soy sauce instead, haha) and soy sauce in a pot at a ratio of 1:1. The amount is determined according to the size of the duck. Ginger onion garlic.
4. Spread a layer of brown sugar on the surface of the duck.
5. Soak in the marinade prepared in step 3 and put in the refrigerator overnight.
6. Add a little water to the maltose to saccharify it.
7. If it doesn't melt well, it can be heated in water.
8. Take the duck out of the refrigerator (my family eats only two people, so I cut the duck in half, and eat the rest in the freezer next time!), brush a layer of maltose water on the surface, put it in a ventilated place, and refill it every half an hour Brush once for a total of 4 times.
9. Preheat the oven to 220°C, insert the duck on the grill and rotate it, add maltose water every 10 minutes, and bake it for a total of 50-60 minutes.
