Preheat the oven to 120℃, take out the duck leg, gently wipe it clean, drain it, and put it on the cooking plate (I use a cooking plate with a shelf, so that Aunt Wa's juice will leak to the lower plate and won't get wet by duck skin). When cooking, you don't have to turn it over, just turn the skin over. The taste accounts for half of Cantonese food. Cantonese people call it "roasted meat", the stall in the kitchen is called "fried chicken stall", and the name of the older generation is "cabinet inverted". Guangdong crispy duck is also one of the representatives of barbecue knives. We taught it to cook this Cantonese crispy roast duck.

Chop ginger, garlic and onion, put them into the stomach of the goose, pour the sauce into the abdominal cavity of the goose, and then sew the gap with needle and thread to prevent the sauce from leaking out; The ingredients of duck viscera are sea sauce, peanut butter, sesame sauce, south milk, fermented bean curd, various Chinese herbal medicine powders, rice essence, chicken essence, auricularia auricula, sugar and so on. If you are a halogen shop, I suggest you make a local specialty, which is better than anything else. All right, that's all. If you have any details, you can also ask me and my colleagues. I hope to help them.

Illicium verum powder Recitation 2: Crispy water, four bottles of white vinegar, a bottle of malt (about 50 ounces), a bottle of my Tuozhe wine and a bottle of lemon. Two bottles of prince sauce, two bottles of wood-bone sauce, two bottles of seafood sauce, one bottle of sugar and two bottles of chicken ribs. For me, it took a lot of effort to learn handicrafts. This is also a way to invite me to dinner and sing karaoke.

Sugar10kg, salt 20kg, galangal powder 750g, pepper 500g, seasoning powder 500g, chicken powder 500g, prince sauce 250g, sesame sauce 250g, peanut butter 250g, south milk150g, fermented bean curd 250g, and sesame oil 300-5000. The main ingredients are sal and sugar. Add five spices to chicken powder and liqueur. The salt of the roast duck formula is: 300g of sugar, 200g of refined salt, 50g of licorice powder10g, 50g of chicken, 0g of galangal powder10g, 5g of spiced powder15g (ratio: fly ash 2, aniseed 4 and cinnamon 3).