Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning The back of the duck is 7 cm long, and the internal organs, anus, cooking wine, glutinous rice juice, pepper, salt, and pepper are mixed well. The duck is marinated for 8 hours. Into the boiling water, squeeze the skin tightly, drain and put it into the smoked stove. Mix the flower tea, straw, pine cypress and eucalyptus leaves to make the smoked material. Steam on the basket for two hours, let cool; cook the vegetable oil until it is 80% hot, put the fumigated duck, fry until the duck skin is crispy

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