One duck One teaspoon of five-spice powder

Two tablespoons of bean paste One tablespoon each of ginger, green onion and garlic

Two star anise One tablespoon of orange sauce

One tablespoon of soy sauce Crisp water: half a cup of maltose or honey

Crisp water: one cup of white vinegar or fruit vinegar Crisp water: a moderate amount of water, enough to drizzle all over the duck

Cooking instructions of the Cantonese style roast duck Steps

1. Wash the duck and remove the fine hairs/hair roots

2. Picture of ingredients

3. Add a little water and mix the marinade

4. Fill the marinade into the duck's belly, and use a toothpick or cotton thread to sew the opening, so as to prevent the marinade from leaking out

5. See that it doesn't leak at all. Put it in the freezer overnight.

6. The next day, take out the duck and prepare the crispy water. Boil the water, add vinegar and maltose and boil again. Drizzle all over the duck. Don't neglect the skin under the wings and legs

7. Place the duck in a ventilated area to dry. I dried it all afternoon.

8. Preheat the oven to 180 degrees. Put a layer of tinfoil on the baking sheet to catch the oil from the duck, otherwise it will be difficult to wash the sheet. Duck wing tips and duck claws are also wrapped with a layer of tinfoil to prevent scorching

9. As above

10. into the oven. 180 degrees, upper and lower heat with a fan, roast 1 to 1.5 hours. Turn the ducks halfway through so that the color is even.

11. First check

12. Turn over and roast again. Beautiful color

13. Remove from the oven