Duck dish

I couldn't help blipping this to share with you Emily's new product. 

Remove the bone and marinated the leg with various sauces and ingredients - she applied the mixture of light soy sauce, Shaoxing rice wine, garlic, white pepper, and potato starch for at least 30 minutes. 

Then deep fry both sides for 20 minutes until the meat gets tender and juicy. Leave it to cool down and then slice cut it for the plate decoration. Apply some extra juicy sauce on top of it and the accessory broccoli.

Finally, please allow your mouth water for 5 minutes while taking photos from different angles.

It's a coincidence that I'm teaching the topic on Chinese cuisine so this can be a live example.