After washing the duck, scald it with boiling water to tighten the duck skin, then apply the thin sugar evenly on the duck, hang it up to dry, inject the seasoning into the duck's belly, and put it on the duck. Oven-roasted, cut the grilled duck into pieces and pour the marinade from the duck's belly.

Ingredients: 1 bare duck, preferably weighing about 2.5 kilograms.

Seasoning: 15 grams of white sugar, 50 grams of cooking wine, 10 grams of pepper powder, 5 grams of MSG, 10 grams of thin sugar, 100 grams of soy sauce, appropriate amount of onion, ginger and garlic.

How to cook Cantonese-style roasted stuffed duck:

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

Put the sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic and other seasonings in a bowl. After mixing evenly, pour it into the belly of the duck;

Roast the duck until the skin is crispy and the color is uniform;

Cut the roasted duck into pieces. Arrange it in the shape of a duck, pour the marinade from the duck belly and serve.