The practice of Guangzhou roast duck Daquan roast duck is it really delicious?

1. Wash the bare duck (the internal organs of the bare duck have been cleaned when buying it), and cut off the duck's bottom and the duck's tip.

2. Prepare aniseed: 2 red buttons, 5g cinnamon bark, 2 fragrant leaves, 2 angelica dahurica slices, 1 Amomum tsaoko, 1 Alpinia katsumadai, 1 Amomum villosum, 1 star anise and 1 cinnamon.

3. Wash and cut 1 shallot, pat 5 cloves of garlic flat with the back of a knife, and wash and dice 15g of ginger for later use.

4. umami consumes 1 grams of oil, 15 grams of braised soy sauce, 5 grams of thirteen spices and 15 grams of salt.

5. put all the ingredients in the fourth step into a clean bowl and stir evenly with a brush to make sauce for later use.

6. put all the prepared aniseed in the second step into the duck's stomach.

7. Brush the prepared sauce evenly on the duck.

8. Put the duck with sauce on the steamer together with the stainless steel basin, and put the fresh orange peel (just eaten tangerine, put it in and steam it together to refresh it)

9. Cover the lid, steam it on high fire for 2 hours, stew it on low fire for half an hour, and it will smell fragrant after steaming.

1. The steamed duck is evenly coated with 5g of honey and appropriate amount of soy sauce. (Make the final coloring and taste enhancement) Put 1ml peanut oil in the electric baking pan, put the duck in and cover it, and bake it at low temperature for 2min

11. Turn off the power and unplug it after 2min

12. Dish it and decorate it with coriander, and a roast duck with rich aroma will be displayed in front of everyone!