Ingredients: 250g Bombay duck, rice crusts, jam, sauce, salt, sugar, lemon juice, gourmet powder, pepper, vinegar, distilled spirit, chive shreds, ginger shreds

Recipe:

1. Knife Bombay duck into pieces 4 cm thick. Pickle in the mixture of salt, gourmet powder, distilled spirit, pepper, ginger and chive shreds to be seasoned.
2. Put rice crusts and starch-coated Bombay duck pieces in the hot salad oil in the wok. Fry till done and crisp. Take out and put in a serving dish with the Bombay duck pieces on the rice crusts.
3. Heat oil in another wok. Put in jam, sauce, lemon juice, sugar and vinegar and other seasonings. Stir to mix them up. Make a paste and pour on some done oil. Pour it on the Bombay duck and serve.