Seasoning: egg white 60g, starch (pea) 5g, pepper 5g, scallion 50g, cooking wine 50g, ginger 25g, vinegar 25g, clove 10g, star anise 10g, monosodium glutamate 1g, salt 50g and sugar 15g.

Characteristics of crispy duck (1): red and yellow in color, crisp and delicious. The method of crispy duck (1): 1. Cut the preliminarily processed duck from the spine, remove the five internal organs, wash it (everything in the anus should be removed), chop off the duck's breast tip and duck's paw, pierce the duck's eye with a knife, and break the neck bone with a knife.

2. Add water to onion, ginger, pepper, clove, aniseed, cooking wine, salt and white sugar, put them in a pot and melt them into juice (4 bowls), and let them cool. Needle the duck all over and put it in the juice. Turn it every 1 hour, soak it for 8 hours, take it out of an enlarged plate, steam it in a cage until it is half cooked, wipe the water with a cloth, dip your hands in vinegar and sugar, and rub it on the duck. Then beat the egg white, starch and water into a paste with chopsticks and wipe the duck all over.

3. Add vegetable oil to the pot. When it is 40% hot, put the duck in the pot, fry until it is yellow and red, take it out, lift the duck neck from the chest slice with a knife, put it in a large plate, and serve it in 9 times.

Tips for making crispy duck (1): 1. This dish uses 1 young duck of that year. 2. Because of the frying process, it is necessary to prepare about 1250g of vegetable oil. 3. When eating, you can take onions, noodle sauce, lotus leaf clips and slice them and burn them.