Roast duck is a favorite food of many people, how to make a home version of roast duck?

Roasted duck is a relatively common dish. The supermarket to buy duck clean and hang up, pure honey: soy sauce soy sauce: water According to the 1:1:3 ratio to blend into the juice, to want the skin crispy can be added white rice vinegar, with a brush brush in the home duck skin, 30 minutes to brush a brush, brush three times, and then put in the shade to blow-dry overnight. Put 1 apple company cut into pieces and loaded, and then brush a layer of juice on the surface, heat the electric oven 190 degrees, bake 30 minutes, take out and turn over to brush the tender, bake for another 30 minutes until the duck skin is dark red, turn off the electric oven, take off.

Take off the roast duck, take out the inner apple company and throw away. With seasoning to take: soybean paste, large white segment of onion, salt, sugar, pepper oil, ginger foam, garlic, small radish, scallion, cucumber, buckwheat and other seasonings. First wipe the pot clean of water, the top and then put the iron shelf then put the family duck on the shelf, the bottom of the pot into a handful, followed by the body of the family duck is also sprinkled a little bit, with the outer cover cover, followed by a large fire to boil until slightly black smoke and then simmer for a while can be, charcoal crispy charcoal aroma a few kilometers away from the aroma can be smelled!

Seasoning: 40 grams of sugar wheat teeth, 20 grams of white rice vinegar, soy sauce 7 grams of soy sauce, green onions appropriate, soy sauce appropriate. Raw materials, a duck, wheat teeth sugar 40 grams, 20 grams of white rice vinegar, soy sauce 7 grams of soy sauce, green onions appropriate, soy sauce appropriate, pot. Procedure, prepare the ingredients in advance: lean type duck a, wheat teeth sugar, soy sauce soy sauce, white rice vinegar, soybean sauce, small onion. Pipe the exhaust pipe deep into the neck of the domestic duck. Squeeze the right hand at the neck and the left hand at the crack of the open belly to give the exhaust pipe gas and air, so that the duck skin and meat separated out.

Hook the duck neck with a hook and then put it into a pot of boiling water for a few seconds. Take 40g of mai tai sugar 20g of white rice vinegar and 7g of soy sauce and warm it up a bit in a small skillet. Brush the simmering pastry sauce evenly over the duck and hang it outdoors to dry overnight. The next day, brush the duck again with the sauce and let it dry again. Chop off the duck's neck and kneecaps before roasting. Place the ducks in the air fryer basket and rinse the breasts until ready to place. Cover the lid and set the ambient temperature at 150 degrees for 60 minutes, press the start button. Home duck front and back coloring reddish after removing it can be.