I want to ask how the old Beijing roast duck is cooked.

1. Cut a hole in the bottom of the duck wing, take out the intestines (please ask the duck stall to help you), wash them, and evenly spread the ingredients in the duck cavity.

2. Put a 3-inch-long piece of wood into the duck's cavity, cross between the two wing bones, insert a tube into the duck's head, and blow to make the duck expand in all directions.

3. Spray the duck skin with boiling water until it bulges, cook and dissolve the duck skin material, spread the duck skin evenly and hang it in a windy place to dry.

Put the duck on the stove with a fork. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.

5. If roasted in the oven, the duck will be wrapped in tin foil and roasted until it is medium-cooked. Remove the tin foil and bake until the duck skin is golden yellow. After taking out, pour the duck skin with boiling oil until it is crisp and ready to eat.

6. Slice the duck skin while it is hot, and serve with onion, cucumber, sweet noodle sauce and pancakes.

For more information about the old Beijing roast duck and its preparation method, please visit:/ask/4827481615344366.html? Zd view more content