How to cook and eat a lot of Cantonese crispy roast duck?

Light duck, a curing material

Column sauce 5ml salt 22g

Spiced powder 1.5g sugar 22g

Soy sauce15ml galangal powder1.5g.

Crispy water white vinegar 500ml

4 tablets of maltose (about 40g) and 3g of red yeast.

Multi-step cooking method of Cantonese crispy duck.

Multi-step illustration of a Cantonese crispy roast duck 1 1. Wash the duck, nail the opening of the abdominal cavity with a toothpick, and blow air from the opening of the duck trachea with a big straw to separate the whole duck skin from the meat.

The illustrated Cantonese crispy roast duck has many steps. 22. Then I punctured the epidermis with a dermal needle. I don't have a professional leather needle or a steel needle. A toothpick can do it, so that skin moisture can better penetrate into the skin.

The illustrated Cantonese crispy roast duck has many steps 33. Put the curing materials into a small bowl and stir well.

Illustrate how to use many steps to make Cantonese crispy roast duck. 44. Take a toothpick down and pour the marinade into the funnel. Seal it again.

Illustration of Cantonese crispy roast duck with many steps 55. Seal the duck from leaking marinade. Freeze in the refrigerator for the night.

The illustrated Cantonese crispy roast duck has many steps. 66. Pour the white vinegar into the pot to boil, melt maltose, add red yeast and stir well.

The illustrated Cantonese crispy roast duck has many steps. Boil the skin water repeatedly, then pour it three times, and don't let go of every part, especially the wings and the bottom of the wings.

The illustrated Cantonese crispy roast duck has many steps. Hang the ducks to dry, preferably overnight.

Illustration of multi-step practice of Cantonese crispy roast duck. 99. The head, wing tips and feet should be wrapped in tin foil, the oven should be preheated to 180 degrees by hot air circulation, and the abdomen should be baked for 30 minutes. If you want to keep the subcutaneous fat for 20 minutes, the effect will be better. It will be brittle.

Multi-step illustration of a Cantonese crispy roast duck 10 10. After that, the duck is brushed with skin water once, and its back is turned up 15-20 minutes. The specific roasting time must be determined according to the size of the duck and the color of the skin. My duck is small, so the roasting time is shorter. Cover the head and tail with tin foil to avoid being too dark.

This paper introduces a method of making Cantonese crispy duck. 1111.Is the color nice? After baking, put it on a shelf for 20 minutes to collect juice before cutting.

Illustrate a Cantonese crispy roast duck with multi-step 12 12. The roast duck in Huang Cancan is tender and juicy.