The invention relates to a method for making a hot oil duck, and the method comprises the following steps of: selecting and killing a wild duct, removing feathers cleanly, removing internal organs and
pickling for 5-6 hours; cleaning and putting a wok on a cooking range, pouring
cooked vegetable oil into the wok to heat, breaking rock
sugar and putting the broken rock
sugar into the wok, frying until the rock
sugar is completely molten and is
brownish red, instantly
doping water and mixing uniformly; mixing pepper, anise, cinnamon,
caraway seed, clove,
amomum tsao-ko, fructus amomi,
amomum globosum loureiro and liquorice and wrapping the mixture into a spice bag by utilizing a clean gauze; mixing a delicious soup in a saucepan, adding refined salt, cooking
wine, caramel sauce, ginger slices, scallion and the spice bag, boiling with big fire, and boiling with soft fire; putting the pickled duck; and
fishing out the braised duck, spraying boiled oil until the duck
skin is crispy and
brownish red, then
fishing out the braised duck and brushing with malt syrup. The method for making the hot oil duck is simple and easy in processes, and the made hot oil duck has not only an appetizing color but also delicious taste, is fat but not greasy, and has lasting
flavor.