1 water duck (about 125g), 1,g vegetable oil (actually consumed 3g), 2g refined salt, 2g monosodium glutamate, 5g cooking wine, 15g soy sauce, 25g soy sauce, 5g whole dried pepper, 15g chives, 2g ginger, 1 packet of marinated medicine, and 13. Features crisp outside and tender inside, fresh and fragrant. Practice 1. Slaughter and wash the ducks, blanch them in a boiling pot, remove the blood stains, and drain them. 2. Make the marinated medicine and the above seasonings into a marinated pot, put them in the duck, marinate for 6 minutes on low fire until the duck is 9% rotten, and cut them into large pieces with a knife.

3. Place the clean pot on a strong fire, add vegetable oil, and when it is 6% hot, add duck pieces and fry until the skin is crisp, pour in a colander to drain the oil, then mix with thirteen spices and salt and pepper powder, and put them neatly in a bamboo fence.