How is the old Beijing crispy roast duck cooked?

It is said that this crispy roast duck is characterized by its thin and crisp skin, and the most important thing is that the skin basically leaves the duck meat after roasting, which is basically what I did.

In addition, I made a little innovation in rolling duck cakes, because we didn't sell this kind of duck cakes here, and I didn't want to use spring cake rolls, so I used steaming on the basis of spring cakes, which felt good.

And this noodle sauce. If the supermarket has a special roast duck sweet noodle sauce, you can use it directly. If not, please buy the sweet noodle sauce on the street and roll it up. If you don't think it's right to eat directly, you can also put a little oil in the pot first, then add the sweet noodle sauce and stir with the right amount of sugar and salt.

Practice;

1, duck half 600g, scalded with boiling water, which is the key to crispy skin.

Spread honey evenly

3. Let it dry overnight

Step 4 brush honey before baking

5, 200 degrees oven for 40 minutes, put it on the baking net, and put the baking tray below to collect oil.

6. Roll up the cake of roast duck, add160g warm water, and mix with about 240g flour.

7. Make small doses, roll each dose once, brush it with oil, put a round dough, and so on (see my method of making spring cakes) and steam it in a steamer for 10 minute.

8. After steaming, take it out and tear it piece by piece.