Crispy fried duck(xiang su ya )

Crispy fried duck

Introduction:

"The fatty acids in duck meat have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzyme components of human meat, and has protective effect on patients with myocardial infarction and other heart diseases. Autumn is also the best season to taste roast duck. "

Production steps:

Materials required:

Half duck: 600g

Barbecue sauce: 110g

Honey: 50g

Old style: 10 grams

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Xiang Su Ya