Excuse me, who can cook sweet-skinned duck? Tell me about the formula. Try it tonight. Thank you.

To be an authentic "sweet-skinned duck", local ducks (Ma ducks) raised by farmers must be used as raw materials, and goslings can also be used instead.

1. After the duck is slaughtered, remove the hair, cut a 6 cm long cut in the tail, and take out the internal organs. After washing, wipe the duck inside and outside with pepper, salt and cooking wine, and put it in a pot for 5-6 hours.

2. Heat the wok, add the cooked vegetable oil to heat it, and mash the rock sugar into the wok. When the crystal sugar melts completely and turns brown-red, immediately add a proper amount of boiling water and stir evenly to make sugar juice. All spices are wrapped in clean gauze into spice bags. (Honey should also be added here, and then only rock sugar should be added for convenience. )

3. Put the fresh soup into a boiling pot, add refined salt, cooking wine, sugar juice, ginger (crushed), onion (knot) and spice bag, and boil it with strong fire, and cook it with low fire for more than 1 hour, which is the marinade. Put the salted duck in and cook until it is cooked.

4. Take the cooked duck out of the water, then put it in the oil pan, fry it until the skin is crisp and brown-red, take it out and brush it with caramel.