Want to do a Beijing traditional hanging oven fruit wood roast duck oven, how to do with what materials

The main ingredient of roast duck is duck. Because of the filler duck with filler time is short, fast fattening, fat and thin distinct, thick subcutaneous fat, tender moderately, not fishy and not sour. It is the most ideal raw material for making roast duck.

Methods of production 1. Slaughter

Tools:

Slaughter knife, a blood basin.

Methods: (1) Clutch the roots of the two duck bladders with your left hand, move the duck's right palm backward with your right hand, and then hook it tightly with your left hand's little thumb. Pinch the duck's beak with the right hand so that its neck is bent downward, and pinch the lower part of the duck's head with the thumb and forefinger of the left hand so that the neck skin is taut. (2) right hand knife, gently cut the esophagus, trachea, then put down the knife, with the right hand pinch the duck's beak, so that the mouth of the knife aligned with the blood basin (basin is pre-added with an appropriate amount of water and salt), the left hand will be the duck body upward movement, the duck blood control net that is complete.

Note: the operation should be stable, accurate, fast, the knife should be small, two tubes (esophagus, trachea) to cut, duck blood to control net. In addition, before slaughtering, let the duck drink enough water, so that the duck feathers are easy to depilate.

2. Scalding equipment and tools: a large stove, a large pot, a cool water basin, a water spoon, a small round wooden stick.

Methods: (1) the pot sitting on the fire, add water (eighty percent full), to be the water to 55 ~ 60 ℃ (no temperature gauge, the water temperature can be tested by hand. The method is: the hand first soaked in a basin of cool water, and then into the pot of rapid stirring, such as continuous stirring 3 to 4 times, the hand is too hot to stir again, indicating that the water temperature is moderate), you can duck scalded pot. (2) scalding, first with the left hand clutching the duck palm, the duck head immersed in the pot, shake with the hand. Then put the duck body into the pot, with a small wooden stick along the duck body back and forth toggle, so that the duck hair through the water evenly. Duck scalded in the water for about 3 minutes (while scalded by hand to try to pull the hair), to be duck hair is easy to pull down, indicating that the duck hair scalded, to immediately remove the duck. Note: scalding, action should be fast, the water temperature should be moderate, scalding time should be appropriate.

3. plucking

Equipment and tools: a wooden board, a cool water basin. Methods: (1) Scalded duck breast face up, placed on the board, the left hand to hold down the duck body, with the right hand to the duck breast dripping cool water, and then depilate the duck breast hair with the right hand (the force should be light). (2) Turn the duck over, place it on the plucked feathers and hold it down with your left hand. Use your right hand to pluck the feathers on the back and the tip of the duck's tail. Then, pluck the feathers on the neck and head of the duck. Note: The operation should be fast and light, the duck hair should be deplucked cleanly, and the skin surface of the duck should not be broken or damaged. 4. Selection of hair Equipment and tools: a wooden basin (or iron basin), duck tweezers (duck tweezers is a special tool for plucking duck hair). Methods: (1) Selection of hair must be carried out in the water basin (spring, summer, fall three seasons with cool water, winter can be warm water). When choosing feathers, use the left hand to hold the duck body, the right hand to hold the duck tweezers, the residual hair of the duck body, tire skin to choose clean. (2) When choosing feathers, pay special attention not to make the duck body broken, and do not use your fingers to repeatedly touch a certain place in the duck body, otherwise the duck will cause oil spillage phenomenon, affecting the quality. Note: choose hair action should be fast and steady, the residual hair to choose clean, duck skin without oil spill, no damage.

5. Hollowing out (cavity) Equipment and tools: an air compressor, a raw knife, a cool water basin, a duck brace.

Methods: (1) Place the duck breast upward and duck head outward. Clutch the duck's palm with your left hand and lift it upward slightly so that the meat of the duck's leg is taut, and chop the duck's palm off from the joint with the knife in your right hand. Then, turn the duck body over so that the duck's head is facing inward, break open the duck's beak, and pull out the duck's tongue. (2) Turn up the skin of the duck at the neck cut, pull the esophagus and trachea with the left hand, and gently poke the thumb of the right hand along the esophagus and trachea under the skin of the duck's neck to the upper side of the duck bladder. Then pull the trachea off and remove it. (3) pinch the duck's head with your left hand, use your right hand to poke the air compressor's nozzle into the duck neck's knife opening, and start to inflate (the gas is filled into the fat layer outside the meat in the skin). When the air is filled to 80% or 90% full, pull out the air nozzle and clutch the root of the duck's neck with your left hand to prevent it from running out of air. (4) Poke the index finger of the right hand into the anus for 3 to 4 centimeters, bend the index finger upward, hook the end of the large intestine and pull off the connection between the large intestine and the anus. Then, move the right duck's bladder forward and jam it with the left hand. Holding the knife with the right hand, make a 3 to 5 cm cut under its right bladder. (5) Put the thumb and forefinger of the right hand through the cut under the duck's bladder. Pull out the esophagus and the head of the trachea. Then wrap the pulled-out esophagus around the index finger of the left hand and pull it tight. At the same time, the thumb and index finger of the right hand reach into the cavity of the duck and hook the soft tissue connecting the cavity to the giblets from top to bottom, then hook the gizzard and pull out the giblets by exerting force with the left and right hands at the same time. The right index and middle fingers reach back into the duck cavity. On sticking into the sides of the spine. Remove the lung lobes. (6) With the right index and middle fingers, the duck brace by the knife into the duck cavity, the lower end of the duck brace placed on the vertebrae to vertical slightly forward tilt, after stabilizing, pull backward, stuck into the sternum and three * bone, so that the duck body support.

Note: the action of hollowing should be fast, the knife should be small, the duck body without traces of blood staining, the duck body inflatable should be full, the skin surface can not be ruptured, the internal organs hollowed out cleanly, the pieces (duck liver, duck intestines, gizzards, etc.) should be intact and not broken.

6. Measurement of chamber hook

Equipment and tools: a large water basin (or pool).

Methods: (1) Use the thumb of the left hand from the duck bladder under the knife into the other four fingers to hold the back of the duck, and then press the duck body into the water basin (or pool), so that the duck cavity is filled with fresh water. Then, turn the duck's head upward and hold it up. Use the index finger of your right hand to poke through the duck's anus and hook out the head of the ileum so that the water flows out of the anus. Then press the duck into the water so that the cavity is filled with water, turn the duck's head downward so that the water in the cavity flows out of the neck skin and the duck's beak, rinse out the debris and mucous membranes in the beak and in the duck's neck, and finish shabu-shabu. (2) Clutch the duck's head with the left hand, lift the duck, and with the right hand, run the right hand down the duck's neck to the root at the lower end of the head to remove the remaining air. Then insert the thumb and forefinger of the right hand through the knife opening under the duck's bladder, lift the duck, and release the left hand so that the duck's head hangs down. Hook the duck with a duck hook at the neck 5 to 6 centimeters from the root of the neck, so that the tip of the duck hook is exposed from the other end that is. Note: the duck cavity, duck neck, duck beak are clean, the back of the intestines and the duck cavity of the soft tissue hook out, the duck's skin surface without blood stains, duck hook hanging properly, hook distance should be moderate.

7. Scalding the skin to beat the sugar color (hanging color)

Equipment and tools: a stove, a cauldron, a pot of sugar water, a water spoon.

Methods: Wash the pot of sugar water, add caramel and water and stir well. Then put the pot on the fire, add water and boil it until it comes to a boil. Lift the duck by the hook with your left hand and lift the duck to the top of the pot (being careful not to submerge the duck's head in the water), and with a ladle in your right hand, scoop up the boiling water in the pot. Starting from the cut of the duck's body, scald the skin from top to bottom (scald 3 to 4 times). After the duck skin is scalded, quickly lift the duck to the top of the sugar water basin, and pour the stirred sugar water over the duck body 3 to 4 times. Control the water in the cavity of the duck is ready.

The ratio of sugar water and the method of mixing:

Roasted duck in red date color is generally 1:5.6-6 (i.e., 1 kilogram of caramel into 5.5-6 liters of water).

Golden roast duck is generally 1:6.5 to 7.5 (that is, 1 kg of caramel into the water 6.5 to 7.5 liters).

When mixing the first caramel into the basin, put a small amount of warm water drain, and then in accordance with a certain ratio, add water, hand repeatedly stirred, so that it is uniform that is (such as sugar, to first add a small amount of water, on the fire boiling for a few moments, and then poured into the basin, according to a certain proportion of water, stir well that is).

Note: To use a strong fire, the water should be boiled to boiling, the ratio of sugar to water should be moderate, the duck skin surface scalded shiny and beautiful.

8. drying billet

Equipment and tools, pick a duck pole, hanging duck pole (or hanging duck rack) set.

Methods: Hang the duck billet on the hanging duck pole (or hanging duck rack) after scalding the skin and beating the sugar, and place it in a cool, ventilated place to dry the duck skin. Generally in the spring and fall season to dry about 24 hours, summer drying 4 to 6 hours, in the winter to appropriately increase the drying time.

Note: Avoid sunlight when drying duck blanks, and do not use high-intensity lamps. In winter, do not install indoor heating equipment. Drying duck blanks should be observed at any time to change, such as the discovery of duck skin overflow oil (oil beads appear) to be immediately removed, hung into the cold storage preservation.

9. storage Equipment and tools: a cold storage, cold storage in the hanging duck blanks rack set.

Methods: drying duck blanks should be hung in order to hang the duck blanks into the cold storage rack, keep the duck blanks are not crowded, do not touch, do not press.

Note: The temperature in the cold room should be controlled at 3-5℃. Roasting preparation 1. Beijing roast duck (hanging oven) fuel to jujube firewood is the best, when jujube firewood can not meet the supply, should be taken with peach, apricot, pear and other fruit tree firewood. Fruit tree firewood with less smoke fire hard. Resistant to combustion, has a clear flavor and other characteristics. On the odor of pine, cypress, tsubaki, tung and other firewood, should be prohibited. 2. clear furnace burner. In general, 1 hour in advance of the grill will be cleaned up the residual ash, stay enough charcoal bottom, yards on the fruit wood firewood. Lighting for about 30 minutes, when the oven temperature rises to more than 200 ℃, you can prepare for roasting. Roasting technology 1. Poke the duck plug. Duck blanks into the oven before roasting, the pre-prepared duck plug with a skillfully poked into the anus of the duck, and make it stuck in the anus, in order to prevent the body of the duck soup soup after the outflow of water. The so-called skillful neck means that the action of poking into the plug should be accurate and rapid. Because the duck billet after drying the skin has been taut, stab duck plug, hesitation, left and right twist, is bound to squeeze through the duck billet skin, so must be inserted into the card with skillful strength at once tight. 2. When the duck billet stabbed duck plug, you can by the duck body of the knife into the boiling water (can also add an appropriate amount of pepper water, cooking wine), known as soup. General irrigation into the duck body of boiling water, about eight-tenths of the duck cavity into.

3. Play two times color. Duck billet enema, but also to play two times color (that is, the second time to play sugar, and the difference between the first time to play sugar is sugar water sugar content to be appropriately reduced). The method is: the left hand lifts the duck hook, the duck billet to the top of the sugar basin, the right hand holding a water spoon, scoop up the sugar water, pouring evenly on the duck billet that is. The purpose of the second color is to prevent uneven coloring.

4. Turn roast and crotch. Duck billet playing two times after the color. To check the hanging duck hook (to prevent the phenomenon of loose blanks and not easy to turn,) and then can be roasted in the oven. In the roasting process, the fire is a key, according to the need to adjust at any time, the general duck billet just into the furnace, the fire should be burned some strong, with the temperature inside the furnace, as well as the duck billet on the color of the situation, the fire should be gradually weakened, the furnace temperature is generally controlled in the 250-300 ℃ between the good.

Duck blanks into the oven, so that the duck body right back to the fire, about 12 to 13 minutes of baking. When the right side of the back roasted to orange, turn the duck body, so that the left side of the back to the fire, about 7 to 8 minutes. When the left back is the same color as the right back, turn the body and roast the left breast. When the same orange color, the duck can be picked up with a pole, near the fire to lift the left side of the bottom crotch, so that the color between the legs, and then re-hang into the oven, roast the right side of the duck breast, about 2 to 3 minutes. When the right side of the duck breast roasted into orange, then pick up the duck, teasing the right side of the bottom crotch. When the right side of the crotch roasted to orange, the duck hanging back into the oven, roast its right back, about 5 minutes, and then turn to roast the left back for about 5 minutes. The duck's body color is almost even. When the duck body knife mouth overflow white and with oil soup, pick up the duck, again crotch to find the color, can be removed from the oven. A 1,500-2,000 grams of duck blanks can be fully cooked in the oven in 35-40 minutes. For the duck has been roasted, in addition to mastering the fire, time, the color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means that the duck is 7 to 8 mature; when the poured soup is light white with some oil, it means that the duck is 9 to 10 mature. If the poured soup is milky white, more oil and less soup, it means that the duck is overcooked. 5. Brush the oil out of the oven. Duck baked out of the oven, to brush a layer of sesame oil while hot, in order to increase the degree of glossy skin. And can remove soot, add flavor. *'kC8 ZR5 Preparation of ingredients The main ingredients for eating Beijing duck are: sweet noodle sauce, white pieces of green onion. In order to adapt to the living habits of different guests, you can also add refined salt, sugar, pepper oil, ginger, rice oil, garlic, small radish, scallion, cucumber, green radish, etc. as ingredients.

1. Sweet noodle sauce: it is made of flour-based processing and fermentation. Beijing's sweet noodle sauce to "Tianyuan", "six Biju" two families of the best. Has the color, taste, thin and moderate, fragrant and delicious characteristics. After the purchase of sweet pasta sauce, you need to be processed again, in order to eat with roast duck. Processing method is: put the sweet noodle sauce into the basin, according to every 500 grams of sweet noodle sauce to add 125 grams of sugar and 25 grams of sesame oil ratio to good, mix well. Steam on the drawer for about 25 minutes, take out and let it cool. 2. Onion white section: use high white onion produced in Shandong Province is preferred. It is tender, sweet and crispy and suitable for raw food. Onion white section of the processing method is: first peeled and washed, cut off the green part, and then cut into 6-centimeter-long segments, the middle of the broken into.