Cantonese cuisine - open stove plum duck, red sauce, fragrant, crisp, tender and smooth

【Ingredients】 1 sour plum 5 minced garlic, ginger and chopped green onion 2.5 grams each.

【Production process】

(1) Take 1 fat and tender duck (about 1500 grams), cut a hole with a knife at the bottom of the wing, take out the internal organs and the hard soft throat pipe to wash, drain the water, and blanch the duck skin in a pot of boiling water (the duck skin should not be too cooked, otherwise it is not easy to color) and hang it with an iron hook.

(2) Rub 5 sour plums and set aside.

(3) Heat the pot with 25 grams of raw oil, add 2.5 grams of minced garlic, ginger and chopped green onion, cook 8 grams of cooking wine, add sour plums, 5 grams of monosodium glutamate, 10 grams of salt, 25 grams of sugar, 25 grams of column sauce, 1 gram of pepper and stir-fry well, and pour into the duck belly.

(4) 10 grams of maltose with Zhejiang vinegar 10, cooking wine 7 grams of dilution, spread on the duck skin by hand, hang in the ventilation place after blowing dry, put into the oven, baked after taking out, pour out the original juice, cut off the duck head, duck tail, cut off the duck body, row in the basin, install the head and tail into the shape of the original duck; the original juice is added to the sesame oil 5 grams to mix well, drizzle on the duck noodles.