How to process Beijing roast duck

There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. It is characterized by adopting the hanging oven roasting method, which is transplanted from the imperial dining hall of the Qing court to roast suckling pigs. The roast duck is golden and shiny on the surface, crisp outside and tender inside, and it tastes particularly delicious. The way to eat roast duck is to cut it into thin slices with a sharp knife, spread sweet noodle sauce on the baked lotus leaf cake, and then roll it with chives, garlic paste and roast duck slices. It is very delicious.

Raw materials were treated with 1. 1, 2.5-3kg healthy ducks, and the three tubes were cut off for slaughter and bleeding. Scalding with water at 55-60℃ for about 3 minutes. Scalding and combing operations should be light and quick, so that the hair is clean and does not harm the skin. Then, a small incision was made under the duck wing to take out the internal organs.

2.2. Blanch the skin and cinnamon. The duck is blanched with caramel boiling water for 3-4 times from top to bottom, and then poured with sugar water. Sugar water is generally made of caramel and water in the ratio of 1:6-7.

3.3. Cool the blank. Hang the scalded duck in a cool and ventilated place to dry its skin. Generally, the billets are cooled for 24 hours in spring and autumn and 4-6 hours in summer.

4.4. Plug the duck's anus first, and pour boiling water from the edge of the neck. This is called soup filling, then color it, and then put it into the oven. Jujube is the best wood for Beijing roast duck, followed by peach, apricot and pear. After the wood is ignited, the roast duck can be cooked when the furnace temperature rises above 200℃. The temperature of roast duck is the key. Generally, the furnace temperature is controlled between 250℃ and 300℃. In the process of roasting, it usually takes about 30 minutes to adjust the orientation of the duck according to its bad color. You can also judge the cooking degree according to the color in the cavity of roast duck. When the soup is pink, it means that the duck is 7-8 minutes cooked.

5.5. Brush a layer of sesame oil immediately after the duck is roasted to increase the brightness of the duck skin.

6. Beijing roast duck is usually eaten with sweet noodle sauce and green onions.