The five flavors are too strong to cover the meat flavor of the roast duck itself, which in turn affects the taste. Duck itself is very fragrant, meat flavor is the original flavor, five flavor after all contains herbs, can not be too strong, good is in the original flavor of the roast duck on the basis of , roast duck to the original flavor is estimated to be no one likes, authentic roast duck inside is filled with five spice salt in the duck belly, there are a variety of sauces, and then sewed with a needle in the mouth of the duck belly, pumped up, scalded skin, skin water, then blow dry the skin, with 250 degrees Celsius, the skin of the duck belly, and then the skin, and then the skin, and then the skin, and then the skin. Blow dry the skin, with a 250-degree oven for 40 minutes, so that the roast duck will be slaughtered to cure the duck, with a fire to remove the fine hair on the duck skin, duck meat cut into small pieces! Second, the duck pieces of cold water in the pot, plus ginger, scallion, cooking wine, boil after a small fire for 5 minutes, fish out for use. Third, frying pan with oil & lt; the best farmhouse rapeseed oil & gt;, to be vegetable oil burned to bubble Hong Kong, the side is more, some places called (roast duck) but my many years of experience concluded that the roast duck stomach with soup, roast duck is dry incense, so it is not the same. (Roast duck) there are many kinds of practices have, five flavors, with black pepper flavor, Cantonese flavor.

Guangdong roast duck five flavor type, is the choice of common spices formulated, generally have five spice powder, sand ginger powder, anise powder. Here why will add anise powder, sand ginger powder, because the five spice powder flavor compound, in addition to add anise powder, is to increase the aroma of the cleaning process is somewhat troublesome, but also very laborious, but so some people in order to save time, use detergent to clean the ducks and geese, so that you can clean the ducks and geese of the grease more thoroughly, but this practice is still undesirable, in the process of using detergent, ducks to remove the claws and also, clean the internal organs . Filling: on the matching roast goose material about 50 grams with the right hand, duck or goose belly up flat, put the hand of the material from its openings into the back and forth rubbing back and forth to its belly, so that the material until it dissolves away.

In the production of roast duck and goose, it is necessary to clean the surface, but this is not the right way to clean, but also unhealthy, because to use detergent to clean the roast duck and goose, then detergent will be roast duck and goose to absorb part of it.