The "Mo-style" seasoning rub number two original: 莫二 (mo er). "Mo" refers to a style of seasoning or sauce associated with northern nomadic tribes, often used as a savory rub or dipping sauce. contains green onions, leeks, garlic, and coriander. Raw ingredients must not be used; if they are used fresh, the meat will become mottled and spotted. It is better to increase the other ingredients instead. If you must use these aromatics, stop using them early in the process Likely referring to avoiding them in the final roasting stage to prevent burning or discoloration.. If these specific items are unavailable, you may use other similar ingredients to assist the flavoring.

Molded Roast

Use the breast meat of a goose or a duck. Take it whole and pound it so that the bones are shattered. Mince and mix it with ginger, Sichuan pepper, tangerine peel, green onions, coriander, small garlic, and salted fermented beans douchi original: 鹽豉. Soybeans that have been boiled, fermented, and salted, providing a deep umami base.. Coat the meat with this mixture and roast it. For the breast meat, instead of removing the bones manually, there is no better method than parboiling it first original: 白煮 (baizhu). Simply boiling in water without heavy seasoning to loosen the meat from the bone..

Roasted Liver

Roast the liver upon an iron pan. When the juices begin to flow out, use half a shell Likely a large clam or seashell used as a makeshift measuring cup or ladle. to scoop them. Mix the "Mo" seasoning rub using a small copper utensil. For the large Mo-style sauce, use six measures; for the small Mo-style sauce, use eight measures. Other sauces and vinegar should follow accordingly.