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. You can add Jiang Mo, chopped red onion and chopped coriander and stir-fry until fragrant. You can try adding some rapeseed powder. 50-100g of star anise powder is enough, and 200-300g of spiced powder is better. You can try seafood sauce, satay sauce and delicious meat sauce. You can try boldly and make your own taste with your own understanding and feelings about the sauce.

1. Material selection: white duck, meat duck, Beijing stuffed duck (growth period 40 days) Goose: meat goose, growth period 90- 100 days. The black brown goose in Qingyuan, Guangdong is the best.

2. Inflating: use the air pump hose to extend from the neck of the duck or goose to inflate, so that the skin of the duck or goose is fully separated from the meat.

Third, laparotomy cleaning: the position of laparotomy is best in the vertical line, and the opening is not 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.

4. Filler: Put about 50 grams of roasted goose material on it, hold it in 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 does not leak air or water.

6. Scalding: Scalding the stitched duck or goose in boiling water for no more than 6 seconds.

Seven, epithelium: also known as sugar water. Sugar water formula wheat sugar: water 1: 9 duck or goose is immersed in sugar water and hooked directly.

Eight, inflation: use an air pump to inflate the duck or goose again to make it strong.

9. Air-drying or air-drying: Put the duck or goose in the air for 5 hours or 2 hours.

Ten, burning: 30-50 minutes in the fire, charcoal burning through, control the heat.

Formula of sour plum sauce:

Hua Bing brand sour plum sauce 10 kg

3 Jin of sugar

3 Jin of white vinegar

Lemon juice100g

Boil slowly to dissolve. Store at room temperature!

Tip: It is best to use a fireplace or carbon oven when baking.