The most important thing is to control the heat

Cantonese style crispy roasted stuffed duck

Ingredients

Main ingredients

1 bare duck (approximately 2.5 kg in weight). Seasonings

15 grams of white sugar, 50 grams of cooking wine, 10 grams of pepper powder, 5 grams of MSG, appropriate amounts of maltose and crispin, soy sauce

100 grams, appropriate amounts of onion, ginger and garlic

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Production process

(1)

Put the duck on the chopping board, take out the internal organs from under the wings, wash them clean, and scald them with boiling water to remove the skin. Tighten, then spread the thin sugar evenly on the duck and hang it up to dry.

(2)

Put maltose, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic and other seasonings in a bowl, mix evenly, and add to the duck In the belly.

(3)

Brush the duck with maltose and crispy skin and grill it until the duck skin is crispy and even in color.

(4) Cut the grilled duck into pieces, arrange it into the original duck shape, and pour the marinade from the duck belly to serve.

The general steps are

1. First test the back for 40 minutes

Control the temperature of the fire at 190---220

2. Repeat again Grill the breasts for 30 minutes

Lower the heat

160---190

When 3 is done, repeat 1.2

The test time is 20 minutes per side

The firepower is 150--170