Ingredients

Half a catty of duck meat (duck leg, duck breast and whole duck)

A packet of spicy barbecue marinade

(ice water or cold water)

Appropriate amount of cooking wine

Appropriate amount of salt

Appropriate amount of monosodium glutamate

Spicy barbecue marinade: water: meat = Then watch the color

Because the quality of charcoal may be different, the time is not easy to determine. Using charcoal to roast roast roast duck can make it smell of fruity wood, and the skin is crisp and tender, and the color is beautiful.

Tips

The spicy characteristics are obvious, and you can feel the spicy taste at the entrance and last for a long time; The baked products are reddish brown with Chinese characteristics, and the surface is shiny, with obvious smoky flavor and good fusion with meat flavor; The spicy degree is very high, because the overall flavor of the product is full and the spicy degree is soft; In the background of salty and spicy flavor, there is a hint of sweetness, which is memorable.