Roast Duck Canton Style

步骤1

Wash fresh duck, remove claw, tip of wing, viscera and dry water; (five spice powder, honey, white vinegar, salt, oyster sauce, column sauce, rotten milk, star anise) pour the pickled sauce into the abdominal cavity and seal it with a needle; Seal with plastic wrap and refrigerate overnight Heat a pot of boiling water, hold the duck's head, immerse the duck in boiling water for three times, lift and put it out of the pot and cool it with cold water; (tighten the skin and set the shape) After the duck body is evenly rinsed twice, hang it in a cool and ventilated place overnight, and