Cooked food with bone-penetrating fragrance?

The practice of cooking food with Touguxiang;

material

Duck (duck leg, duck breast, whole duck) is half a catty.

A packet of spicy barbecue xianliao

(ice water or cold water)

Proper amount of cooking wine

Proper amount of salt

monosodium glutamate

Spicy barbecue marinade: water: meat = 3.5: 10: 10.

working methods

Color with sugar water and air dry overnight.

Take it out the next day and put it in a charcoal stove (gas stove is also ok), and then observe its color.

Because the quality of charcoal may be different, the time is not easy to determine. Roasting with charcoal can make roast duck with rich fruit flavor and beautiful crisp skin.

skill

The spicy characteristics are obvious, and the spicy taste can be felt at the entrance, and it lasts for a long time; The baked product is reddish brown with China characteristics, with shiny surface, obvious smoky smell and good integration with meat flavor; The spicy degree is very high, because the overall flavor of the product is full and the spicy degree is soft; Under the salty and spicy flavor background, there is still a trace of sweetness, which is memorable.