Mustard tuber 100g, shredded onion 100g, sweet noodle sauce 50g, sugar 15g, umami Wang 1g, refined salt 1g, and cooked clear oil 750g (dosage 25g).

Practice 1) Put the wok on a small fire, add water (about 100g), sugar and umami Wang to the sweet noodle sauce, stir with a spoon while cooking, cook until it is thin and thick, and pour it into a small bowl for later use;

2) Put the wok on the fire. When the cooked clear oil is 50% to 60% hot, add the roast duck, fry until the skin is crispy and the meat is hot, and take out the drained oil; Slice duck skin and duck meat with a knife, cut into pieces and put them on a plate;

3) Wrap duck skin, duck meat and shredded onion in a cake and dip it in sweet noodle sauce.