10 Jin of sugar, 20 Jin of salt, 750g of galangal powder, 500g of pepper, 500g of seasoning powder, 500g of chicken powder, 250g of mushroom sauce, 250g of sesame sauce, 250g of peanut butter,150g of South milk, 250g of fermented bean curd and 300-500g of sesame oil.

Stir-fry 500 grams of minced garlic in oil. Pour the oil and minced garlic into the seasoning and stir well.

Jiang Mo, chopped green onion and chopped coriander can be added and stir-fried until fragrant. You can try adding some vanilla seed powder. You can try seafood sauce, Satay sauce and fragrant meat sauce. You can use your own understanding and feelings of sauce to make a bold attempt and make your own taste.

1, material selection

White duck, meat duck and Beijing stuffed duck (growing period 40 days)

Goose, the growing period is 90- 100 days. The black brown goose in Qingyuan, Guangdong is the best.

Step 2 cheer up

Use an air pump hose to extend from the neck of the duck or goose to inflate it, so that the skin and meat of the duck or goose are fully separated.

3, slitting and cleaning

It is best to open the abdomen vertically, and the opening should not be too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs.

Step 4 pack

Put about 50g roast goose material on it, hold it with your right hand, lay the belly of the duck or goose flat upward, and put the material in your hand into its incision and rub it back and forth until it melts.

5. Sewing needle

Sew the opening with a special roast goose steel needle, no matter how it is sewn, as long as it is airtight and watertight.

6. Hot skin

Put the sewn duck or goose into boiling water to scald the skin, and the process can't exceed 6 seconds.

7. Epithelial water

Also called sugar water. Sugar water formula: wheat sugar: water = 1: 9, duck or goose is immersed in sugar water and hooked directly.

8. expansion

Inflate the duck or goose again with an air pump to make it strong.

9, air drying

Blow dry the duck or goose in the tuyere for about 2 hours.

10, burning:

Fire at medium temperature for 30-50 minutes, the charcoal should be completely burned, and the heat should be controlled.

Formula of sour plum sauce

Ice flower brand sour plum sauce 10 kg white sugar 3 kg white vinegar 3 kg lime juice 100 g can be dissolved with slow fire. Store at room temperature.

Guangdong roast chicken

1. Materials: Sanhuang Chicken, Chicken Neck, Broiler and Black-bone Chicken.

2, modeling: viscera, viscera cleaning, claws, yellow skin, hair removal.

3. Filler: about 30 grams of roast goose and 20 grams of ginger.

4, sewing: such as roast duck

5, hot skin: such as roast duck, no more than one minute.

6, epithelial water: such as roast duck

7, air drying: such as roast duck

8, burning: fire for 25 minutes.

9. Oiling: Oiling the uneven skin.

At present, my procedure is to sew the belly 1-4 hours, then rinse the skin of ducks and geese with water, then inflate, spray the skin, air dry the skin water for a while, and then blow dry. (Add some wine to the stuffing) The temperature of the fire is about 220 degrees.