Pickling method of old Beijing crispy roast duck

1.

Ducks have 1. After thawing, wash and gut them (preferably fresh raw ducks, but we don't sell them here. Each frozen duck is about 20 pieces, even more than 30 pieces when it is expensive, and tears are flowing out), and the salt is evenly spread inside and outside.

2.

Use oyster sauce, pepper powder, spiced powder or 13 to make a sauce, and then wipe the abdominal cavity again.

3.

Filled with onion, ginger, cinnamon, star anise and fragrant leaves,

4.

Seal with a toothpick

5.

Boil a pot of boiling water, keep the water temperature high, and continue to scald the duck with boiling water for about 3 minutes.

6.

Tighten the duck skin.

7.

Dry duck skin in a ventilated place for half a day. After the duck skin is completely dried, mix it with honey, balsamic vinegar and light soy sauce (3: 1: 1), brush it all over the duck body, and continue to air dry for more than 12 hours (the juice brushed the night before, roasted the next night, about 20 hours).

8.

Brush the juice again before baking, put it in the oven and bake at 300 F (about 150 C) for 2 hours. After 1 hour, take it out and brush the juice again, and wrap the legs and wings with tin foil to prevent burns. Practice has proved that the original wings were covered with all wings, so I baked them a little black this time.

9.

Slice the roast duck with a blade, put it into the lotus leaf cake, add the sweet noodle sauce and chopped green onion, and roll it up to eat.