Seasonings: roast duck150g, 4,800g of skin water (about consumption150g), 20g of pork onion, 20g of ginger slices and 20g of garlic, and roast duck dip.

100g.

Roast duck material formula:

Ingredients: 5 kg of sugar, 7 kg of salt, 500 g of monosodium glutamate, 500 g of chicken essence, 450 g of galangal powder, 250 g of spiced powder, 250 g of chicken sauce, 250 g of mushroom sauce, 250 g of sesame sauce, 250 g of peanut butter, 300 g of sesame oil, 250 g of south milk 150 g of fermented bean curd.

Method: Stir-fry garlic with 400 grams of cooking oil, then pour the oil and garlic into other ingredients and stir well.

Application: Used as curing material for roast duck, goose, chicken, etc.

Roasted duck skin water formula:

Ingredients: 4 kg of water, 500 g of maltose, 30 g of lemon juice, 5 g of raw flour and 350 g of white vinegar.

Method: dissolve maltose in water, add other raw materials and mix well to obtain skin water.

Application: Roasted goose, roasted duck and other products generally need epithelial water before entering the furnace, and can only be colored when barbecued.

Roasted duck dipping formula:

Ingredients: 500g of Binghua brand sour plum sauce, 50g of white sugar100g, 50g of white vinegar and 0g of lemon juice10g.

Method: Mix all the raw materials and cook with slow fire until the sugar is dissolved. Suitable as dipping material for roast duck and goose.

Zhendao Snack Training reminds you that there are a lot of online tutorials, but without a professional teacher to teach you the amount of seasoning and special formula, it is impossible to make a real Cantonese roast duck taste.