此菜鸭皮香脆，肉质软嫩。将鸭皮、鸭肉、甜面酱、葱段等一起用荷叶饼卷着吃，别有风味。
This dish has crispy duck skin and soft and tender meat. Roll duck skin, duck meat, sweet flour sauce and scallion with lotus leaf cake, which has a unique flavor.
材料
Material Science
主料：北京填鸭1200克，
Ingredients: 1200 g Peking duck,
调料：大葱50克，姜50克，麦芽糖50克，花椒5克
Seasoning: 50g green onion, 50g ginger, 50g maltose and 5g pepper
做法
practice
1.在鸭左膀下切开长3.3厘米的口子，取出内脏；
1. Cut a 3.3cm long opening under the duck's left arm and take out the internal organs;
2.从鸭腿和翅膀的拐弯处，分别剁去鸭掌和膀尖，洗净；
2. From the corner of duck leg and wing, chop off the duck paw and bladder tip respectively and wash them;
3.干荷叶6张用热水泡软切碎；
3. Soak 6 dried lotus leaves in hot water and cut them into pieces;
4.切碎的荷叶与葱段、姜片、花椒掺在一起，从开口处塞入鸭腹内；
4. Mix chopped lotus leaves with scallion, ginger slices and pepper and stuff them into the duck belly from the opening;
5.用铁叉子由鸭腿内侧根部穿在两股鸭叉上，使叉尖从头部穿出17厘米左右；
5. Put an iron fork on the two duck forks from the inner root of the duck leg to make the fork tip penetrate about 17 cm from the head;
6.将鸭身反复用开水浇烫五六次，使鸭皮膨胀，再刷上一层饴糖水，放在通风处晾干；
6. Repeatedly scald the duck body with boiling water for five or six times to expand the duck skin, brush a layer of maltose water and dry it in a ventilated place;
7.然后，将鸭叉架在燃烧的木炭上，先烤两肋，再烤脊背，烤胸脯，把整个鸭身烤成枣红色即熟；
7. Then, put the duck fork on the burning charcoal, roast two ribs first, then the back, and finally the chest, and roast the whole duck into jujube red;
8.把烤好的鸭子用净布擦一下，先将鸭皮片成长5厘米、宽3.3厘米的块，再将鸭肉片成长3.3厘米、宽1.7厘米、厚0.5厘米的片即成。
8. Wipe the roasted duck with a clean cloth. First grow the duck skin into pieces of 5cm wide and 3.3cm wide, and then grow the duck meat into pieces of 3.3cm wide and 0.5cm thick.
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