How to cook roast duck?

My parents have been in this business for more than 20 years. I started to help out intermittently for a long time after dropping out of school, and then worked in a relative's hotel kitchen. I didn't return to this industry until 20 18. Because of the epidemic, business is bleak and it is impossible to maintain the store. Below I will explain my production method in as much detail as possible.

First of all, of course, there must be tools. If you want to do a good job, you must sharpen your tools first. In other words, you should have the basic utensils for cooking roast duck.

An oven is essential. Hooks (hooks for hanging ducks to dry and baking in the oven), duck needles and needles for sewing duck knives. A shelf for drying ducks. A fan for drying ducks. If conditions permit, you can get an air-conditioned drying room. If the production space is limited, there is a hanging oven drying method, which can save the shelf space for hanging ducks to dry, as well as the expenses of air conditioning fans, electricity and time. But pay attention to some details, which will be mentioned later. Of course, the pots, pans, stoves and anvil pools in the kitchen will not be detailed.

Secondly, I think roast duck is the most important part. Sauce, spice, skin water.

First of all, the sauces used are nothing more than bamboo sauce, seafood sauce, barbecued pork sauce, ribs sauce, ground black bean sauce, peanut butter, sesame sauce, south milk, fermented bean curd, soy sauce and oil consumption. There is little difference between different teachers and different methods, and each has its own taste. There is no standard for this. What suits local tastes is a good formula. Stir these sauces evenly according to a certain proportion to make duck sauce, which can also be called raw sauce. Some masters need to make mature sauce in the next step, which is discussed separately below.

Then there is roast duck salt.

Need to use

Salt, sugar, chicken essence, monosodium glutamate. This is the foundation.

Spiced powder, thirteen incense. This is Ceng Xiang.

Maybe some masters will use ethyl maltol, 3a spices and so on to enhance fragrance.

And I choose to buy dry spices and powder myself. There are many spices needed, including star anise, Amomum tsaoko, cinnamon, tangerine peel, fragrant leaves, nutmeg, clove, ginger, licorice, fennel, black pepper, citronella, Amomum villosum and red pepper. The reason why spices are selected as their own powder is that, firstly, each spice can be inspected by itself, so as to avoid using defective products caused by mildew and dampness. Secondly, I don't use spice powder to make brine, but I use original spices.

Third, Shui Pi. Used to water duck skin.

It is also the reason why roast duck is red and crisp after roasting.

The skin water I use here is more conventional.

White vinegar, red Zhejiang vinegar, maltose, high alcohol. Some masters also put flour, baking soda, fresh lemons and so on. There are also some crispy noodles of roast duck, crispy noodles and so on. There are many proportions online, and the difference is not big. What matters is the proportion of each skin water. Every master will control the corresponding furnace temperature to bake. To sum up briefly, low sugar content leads to high furnace temperature, and high sugar content leads to low furnace temperature.

Stir salt, sugar, chicken essence, monosodium glutamate and various spice powders evenly to make roast duck salt.

Roast duck sauce, roast duck salt, and some raw materials, such as ginger, ginger, onion, garlic, garlic sprouts, small onions, dried red onions, garlic sprouts, coriander and so on. And evenly fished out according to a reasonable proportion, namely duck feed filled in the abdominal cavity of the duck.

Here is the difference between raw sauce and cooked sauce.

Raw sauce means that all kinds of sauces are stirred evenly enough to be stored separately in the cold storage without pushing and frying.

Cooked sauce is raw sauce fried. The advantage is that it is more fragrant, and it is easier to store after being covered with oil at high temperature. There is a problem here that you should pay attention to pushing the shovel when frying, and you can't paste the bottom, otherwise a pot of sauce will be ruined.

Next, we have to choose ducks.

I'm here only from personal experience. Does not represent the choice of industry norms.

First choose 120 to 140 days, and the female duck is better. The live duck weighs six pounds. This kind of duck is the best and looks good when roasted.

Or wild ducks. Wild ducks are thick and big. It's not easy to bake, but it's cheaper than Qingtou. The roasted meat is not fat, and it is delicious compared with other cheap ducks, and it is expensive and heavy.

Finally, choose 60-70 days of water ducks, which is cheap. But the taste of duck meat is on the side. The advantage is that it is cheap and looks good when baked, but it is certainly not as delicious as the first two.

After selecting the ducks, slaughter is also the key. If conditions permit, it is best to slaughter the washed ducks. You can take the one that kills well, is the right size and is fresh. But if you choose a live duck, you should tell the butcher that it is a roast duck. Don't scald the water too high, don't hit your hair with a machine and don't damage your skin. The brighter and more complete the crust, the better the baking. Don't cut too big when you open the abdomen.

Like this, the water is too hot when killing ducks, and the skin is cooked when plucking, which is ugly.

Ok, a batch of killed ducks were sent to the store. First of all, the simple cleaning is aimed at the duck lungs, throat and broken internal organs that the butcher didn't clean for you. It is inevitable to clean the abdominal cavity occasionally.

Then the stuffing is to fill the abdominal cavity of the duck with duck material (a mixture of duck sauce, duck salt and raw spices). Personally, I use ginger 0.6, ginger 1, garlic 0.5, onion 0.8 and onion 0.3, and take them evenly. See how many raw materials there are. Basically, one tablespoon of raw materials is matched with one tablespoon of roast duck salt, five tablespoons of roast duck sauce and an appropriate amount of high-alcohol liquor. Duck sauce and duck salt packaged separately can be preserved for a long time.

When seasoning, a duck is 1.5 tablespoons of duck material. Rub the duck's inner cavity evenly with your hands. If time permits, turn it over and marinate it chest down for several hours. You can sew directly if you don't have time. There are needles on the left and right, needles around, and videos on the internet, so it is difficult to explain the text in detail. Practice makes perfect, and it is best to tie the thread. Try not to let the broth seep out of the duck's stomach during roasting.

After sewing, you need to inflate. At this time, you can boil a large pot of water and prepare to iron the skin.

If inflated, there are two steps, that is, flushing once before sewing without plugging. The advantage of this is to avoid improper inflation that will make the sewing needle crack and leak soup after the seasoning sewing needle is tied. But you can also sew a needle and inflate it after you are familiar with it. Generally, there are no mistakes. The purpose of inflation is to separate the skin and meat of ducks. You can watch some inflatable videos of roast duck online. It should be noted that the flesh on the back and thigh is not easy to separate, and it needs to be scraped by hand to achieve the goal.

Fill it up. When the water boils, you can iron the skin. The purpose of scalding duck skin is to make duck skin tight and wash away surface stains, so the water can be kept at 90 degrees. You can add a little baking soda or fried powder to the boiling water to make the duck skin more crisp.

A duck burns for five or six seconds. The skin will be too cold after tightening. Actually, it's okay. However, immediately put it in a cold leather bucket and wrap it with epithelial water. At the same time, let the ducks cool quickly, so as to prevent the duck skin from being overcooked by continuous high temperature, resulting in oil production. When the oil is produced, the skin water will not stick, and the sugar in the skin water will not stick to the duck skin, which will be uneven red when baked, because the high temperature coking of sugar will lead to the red duck skin. This can be understood by understanding the production of sugar color. If it's not good, hang it with a duck hook and hang it outside. Treat them one by one, and then air dry them. I'll talk about my proportion here: twelve bottles of nine-degree glutinous rice white vinegar, six bottles of red and Zhejiang vinegar, two and a half pounds of maltose, and one bottle of Erguotou or rice flavor. ) After scalding the skin, cool and clean the duck noodles with clear water, which is beneficial to the moisture of the duck skin. It is clean and can be stored and recycled for a longer time.

Keep it in the shade when the weather is hot, or finish this step when it is cool. If there is an air-conditioned room, you don't have to worry about this problem. If there is no air-conditioned room, use a fan to blow it, and then choose a cool place or a cool time, such as midnight or early morning. If there are no conditions, make a fire in the oven in advance, hang it directly in the oven after peeling water, and dry it at low temperature, which is the most convenient, time-saving and labor-saving. But the effect will not be as good as that of air-conditioned rooms and fans. All my works above are hung in the oven to dry, and my venue has no conditions for refrigeration and air drying.

The degree of air drying is that the duck skin is hard and not sticky, and feels like a hard paper shell.

Finally, it was baked.

If the duck is air-dried in the refrigerator, observe the degree of air-drying and the time when the duck comes out of the oven, preheat the oven to 200 in advance, and then the duck enters the oven with his back to the fire. At first, the furnace temperature can rise to 250. Observe the color of the duck after 20 minutes. If the coloring is uniform, no operation is needed. Cool to 200 degrees and continue baking. If the color is uneven, or the color is not enough, it is necessary to find out the specific reason, which is that the duck skin is injured, or the scalded skin is not sticky, or the air drying is not in place, and the sugar content of the skin water is not enough.

There is no time, many details have not been written, so let's call it a day! I hope I can help my friends in need.

I believe many people like to eat roast duck. Its skin is fragrant and tender, crisp outside and tender inside, delicious and delicious. I also like roast duck very much. I will buy it every few days and occasionally do it at home. Delicious and affordable. The ingredients of roast duck should be fresh, and the sauce and heat are very important. The roast duck made in this way is delicious and delicious.

Duck meat is nutritious and delicious, and it is also the meat we often eat in our lives. Delicious but not expensive. There are many ways to make duck meat, such as salted duck, roast duck and beer duck, all of which are delicious. We have roast duck under the building, and it tastes good. We will buy it every few days and do it at home when we have time. Simple production, delicious taste and affordable price. Let's share the practice of roast duck.

1. Roast duck making steps 1. Prepare ingredients: a duck, onion, garlic, ginger, dried onion, coriander, fragrant leaves, star anise, 3 grams of spiced powder, 5 grams of thirteen spices, 5 grams of sugar, 3 grams of licorice powder, 5 grams of ginger powder, 3 grams of pepper, 7 grams of salt, soy sauce 15 grams, and south milk.

2. Ducks should choose fresh and complete ducks, clean the internal organs of ducks, rinse them, chop off the wings and feet of ducks, wash ginger and shred, wash onions and cut chopped green onion, and wash and mash garlic. Wash coriander and cut it into pieces and put it in a bowl for later use.

3. Next, prepare the powder. Add thirteen spices, five spices, white sugar, licorice powder, galangal powder, pepper and salt into a bowl and stir well for later use. Mix the sauces in another bowl, add light soy sauce, south milk, bean paste, bamboo paste, seafood paste and oyster sauce, and stir well for later use.

4. Prepare a little high-alcohol liquor, wipe the duck's stomach with liquor, put all the prepared sauce, powder and spices into the duck's stomach, and wipe the sauce and powder evenly in the duck's stomach by hand.

5. Sew the duck with a needle, pump up the air after sewing, put the air hole on the duck's neck and bulge it. Boil a pot of boiling water, add a little salt to remove oil stains, scoop up boiling water and pour it evenly on the ducks. Just pour it several times. After the duck is set, let it pass through cold water.

6. Next, naughty water, add white vinegar, maltose, rice wine and red Zhejiang vinegar to the basin, stir well, scoop up skin water with a spoon, pour it evenly on the duck, pour it all over the place, hang it up and air dry the duck with a fan.

9. After air drying, you can start baking. The temperature of each oven is different, and the baking time is different. It can be determined according to your actual situation. Usually it takes 50 minutes to bake, and the delicious roast duck is ready. Crispy outside and tender inside, fresh and delicious.

Small technique

1, roast duck should choose fresh duck meat, duck meat should be cleaned, and then soaked in white wine, which can not only increase the flavor, but also remove the fishy smell, and the sauce and powder can be adjusted according to your own preferences.

2. After the roast duck is cooked, pour it evenly with boiling water to make the duck skin tight and set, and remove excess oil. After boiling water, cold water should be introduced immediately to prevent the skin from getting oily, so that the skin water can't be hung evenly.

3. When hanging the skin water, it must be poured evenly, everywhere, so that the color will be even, and the color will be more even when baking. When baking, you can decide the baking time according to the temperature of your oven.

Summary: The roast duck with tender skin, crisp outside and tender inside, fresh and delicious, and bright red color is ready. It will make your mouth water. Take a bite, the sauce is full, crispy and delicious, and the skin is tender and tender. It is really delicious. It's easy to cook at home, delicious and affordable. Anyone who likes roast duck can try it.

Hello! Glad to answer your question! I also cook roast duck. Let's share with you how to make roast duck delicious!

The first choice is roast duck with crispy skin and tender meat. There is no fishy smell and miscellaneous smell, so the roast duck is very good So how can you make such a roast duck? Explain these things in detail in my experience!

First: ducks should first choose some fatter white water ducks or hemp ducks. These two kinds of ducks are more delicious than roast duck.

Second: marinate it with sauce and dry powder spices, and then bake it in the furnace after some steps of making roast duck.

Third, it is the key to make the skin crisp and tender, and the meat quality is not good if it is not cooked well. For example, if the duck is undercooked, it will smell fishy, or if it is overcooked, the meat is firewood, so cooking must be mastered!

How to fry? First, preheat the furnace, and then light it. Generally fired at 220~230℃.

Finally, it should be noted that vinegar, maltose and wine should be used as much as possible to cook duck skin, which is very good, because vinegar will make the duck skin brittle, vinegar can volatilize, wine can remove fishy smell and enhance fragrance, and maltose will turn the duck into Bordeaux, so that the duck skin will not have a miscellaneous taste, and it will be very fragrant and full of original flavor.

As a staunch carnivore, Zhou Jun has never been very picky about meat, but there are exceptions, that is, duck meat.

Duck meat is not as delicate as chicken meat, its meat quality is rough and inelastic, and it has a heavy hairy smell. Zhou Jun has always stayed at a respectful distance from others, but since he got the secret book of roast duck, the ranking of ducks in Zhou Jun's heart has climbed to the top three, because it is really, too! Beautiful! Smell! Yes!

Come and learn from Zhou Jun to be a duck! (Well, something seems to be wrong ...)

The secret recipe of roast duck:

Ingredients: half a fresh fat duck, barbecue sauce, soy sauce, peppercorns, star anise, ginger slices, honey, white vinegar, spiced powder, salt, cooking wine and proper amount of oil.

1. scald the fat duck with hot water to remove the fishy smell, and sprinkle salt evenly on the surface.

2. Add a little cooking wine, soy sauce, oil consumption, pepper, star anise, ginger slices, a proper amount of spiced powder and a little honey to make sauce, and put the duck in to ensure that the duck gets sauce inside and outside.

3. Pour in a packet of barbecue sauce and start to massage the fat duck-massage the duck up and down from the inside out with your hands, and rub the sauce on the duck repeatedly so that the duck can fully absorb the fragrance of the sauce and press it for half an hour. Yes, life is such a hard bite. )

4. Wrap the finished duck in plastic wrap and put it in the refrigerator for at least 6 hours, and turn it over several times to ensure uniform color.

5. Put the chilled half-slice duck in a ventilated place to dry the surface, and it is best to hang it to dry.

6. Brush the dried duck with crispy water, which is made of honey and white vinegar according to the ratio of 2: 1.

7. After brushing the crispy water, hang the duck in a ventilated place to dry. I really can't help it. You can also use a low-grade hair dryer to blow. Anyway, you gave the duck a massage. What else can't be lost?

8. Make an oven or air cooker, preheat it for 10 minute, then put the duck leg in and bake it at 200 for 20 minutes.

9. Take the duck out, brush it with crispy water, and wrap the wing tips and thigh roots that are easy to burn with tin foil to avoid burning your hands.

10. Bake in an oven at 200 degrees for 20-25 minutes.

1 1. A quarter of an hour later, the value of the duck is already quite high, golden and shiny, no different from that sold outside. At this time, take it out and put a layer of honey on the surface, and bake it in the oven for another 5 minutes.

12. The roast duck is ready, with crispy skin and tender meat, bright red color and tender meat, without a trace of red blood. Cut it into small pieces and dip it in your own dipping sauce. It's delicious!

It is said that roast duck first appeared in Nanning during the reign of Kangxi in the early Qing Dynasty. The raw materials of Nanning roast duck are mostly local Ma duck in Nanning, which is fragrant in skin, tender in meat and fragrant in bone. Due to different regions, the styles of material selection, production technology and eating method are quite different. Nanning Roast Duck and Beijing Roast Duck represent the northern and southern factions of China Roast Duck. Production process:

1. Slaughter and wash the duck, cut a small mouth outside the neck with a knife, cut off the trachea, then hold the duckbill in your right hand, pull the neck up and down, and drop blood into the bowl. Blanch the duck in boiling water and remove the big feathers.

2. Pull the duck's paw with your left hand to float the duck in the pot, stir the duck's whole body with a wooden stick with your right hand at any time to make the duck's hair permeable as soon as possible, then soak it in clear water to clean up the fine hair, cut a small mouth from the left wing, take out the internal organs, esophagus and food bags, tear off the duck's tongue and chop off the soles of the feet at the joints.

3. Cut both ends of a section of reed stalks into forks to make a duck support with a length of 50-60 mm.. Put the "duck brace" into the chest trident from the side to make the duck chest bulge, which is convenient for soup filling, and the body shape will not flatten after burning, and then wash it with clean water inside and outside.

4. Hook the duck on the top neck with a burning hook, scald the duck with boiling water, roll it only once, and lift it immediately until the pores of the duck skin tighten and the epidermal protein solidifies.

5. Dilute the honey with clear water, spread honey water on the duck by hand, and hang it in a ventilated place to dry. Before the roast duck enters the furnace, a 4 cm long reed section should be stuffed in the anus to prevent the poured soup from flowing out.

6. Add refined salt and monosodium glutamate to the soup and pour it from the knife side to 80% full.

7. After the duck is cooked, it can be cooked quickly and thoroughly, and it can also supplement the excessive water consumed in the duck meat to achieve the effect of tender duck meat.

8. First, use the roast duck stewing oven to heat the loose wool rope. When the loose wool smoke expires, immediately put the duck in from the upper stove mouth, cover the stove mouth and the upper cover, and cook with the heat reflection of the stewing stove.

9. The roast duck can't directly touch the flame. During the burning process, the fire color should be uniform according to the temperature of the duck's position, and the burning time should not be too long or too short, usually from 10 to 15 minutes, until the skin is purple.

10, after the duck is roasted, first remove the duck plug, dig out the soup in the belly, cut it in half vertically, cut it into long squares with the width of 1 cm, and put it on a plate to keep the image of the duck.

1 1, salt and pepper, sweet noodle sauce and onion are put on a separate plate and served together in a dip.

Have you learned? Go and have a try!

Roast duck is a favorite food of many people, and it is said to be a famous dish in Guangxi. I live in Guangdong, which is also very common here. The ancients believed that duck meat had the effect of clearing heat and removing fire, so this dish was very popular in Guangdong and Guangxi.

Roast duck in Guangxi first appeared in Kangxi period. Originated from Jinling roast duck, it is mostly used in Guangxi Ma duck. Roast duck is fragrant, tender and delicious.

Guangxi roast duck and Beijing roast duck have formed two different ways of roast duck, but one is called roast duck and the other is called roast duck.

There are many ways to do ducks, and the taste of different shops in the same place will be slightly different. If you cook at home, you can make delicious roast duck as long as you choose the right raw materials and master simple methods. Here is a brief introduction of a roast duck I made myself. I don't know if the land is authentic, but it's absolutely delicious, and it's easy to make a duck.

Method:

Ingredients and ingredients: a duck, salt, sugar, cooking wine, pepper powder, monosodium glutamate, honey, vinegar, soy sauce, onion, ginger and garlic.

1. Wash the ducks first and dry the water. Then put some salt and other ingredients on the duck (you can add ingredients according to your own preferences and make them at home), cover it with plastic wrap and put it in the refrigerator for one night.

2. Mix some honey water with a little vinegar and brush the mixed honey water evenly on the duck. Then the oven is preheated, and the ducks are put into the baking tray, and a shelf is placed on the baking tray, and the roasted oil juice can be directly dripped into the baking tray. 120℃ for 60-70 minutes. You can turn it in half to prevent some places from burning.

After the roast duck is cooled, it can be cut into small pieces. Then put the oil juice in the baking tray into the pot for heating, add some seasonings such as soy sauce and water, make some roast duck juice according to your own preferences, and dip it in roast duck or bibimbap.

This practice is quite common, although not very authentic, but it is particularly simple to do at home. I've tasted it myself, and it's delicious, especially for baking oil sauce and bibimbap. This is called perfume.

If you want to make a real roast duck, go to the roast duck restaurant and ask the roast duck master, and I will probably teach you how to do it. I have a friend in Guangxi who cooks in the factory canteen. His hometown is Nanning, Guangxi. Whether he cooks roast duck or goose, it tastes good. I'll make him learn the method seriously another day.

Introduce the practice of roast duck in detail.

Taste: Sweet technology: Roast duck making material: main ingredient: Beijing stuffed duck 1500g.

Seasoning: 200 grams of sugar teaches you how to cook roast duck, which is delicious. 1. Cut the esophageal tube and trachea between the duck's head and neck with a knife, control the blood, and soak in 60 70 water to remove hair (evenly along the hair when removing hair);

2. Then put it in cold water and pick up the fine hair with tweezers. After taking it out, it will be treated as follows.

① Inflating: Pull out the trachea from the neck knife edge, and slowly inject gas with a pump to fill all parts of the duck body, so that the skin and meat are basically separated;

(2) The purpose is that the skin of the cooked duck is crisp and tender;

(3) evisceration: cut a 4 cm crescent-shaped knife edge under the right wing of the neck with a sharp knife, extend the index finger and middle finger into the cavity from the knife edge, take out the internal organs and chop off the tip of the arm and the duck's feet, then plug the duck's belly with a small wooden stick (or sorghum stalk) with a diameter of 7 cm and 0.6 cm, support it on the trident, and tighten the duck skin to restore the original state;

(4) Cavity washing, hook: put the duck into a clear water basin, pour clear water from the lower knife edge of the right arm, put the index finger of the right hand into the anus of the duck, and dig out the remaining intestines to make the clear water flow out of the anus. Ducks can be washed after being poured twice;

⑤ Then hook the iron hook at the duck neck 3.3 cm away from the shoulder, penetrating the left skin of the neck bone and the right skin;

⑥ Scalding the skin and hanging sugar juice: After hanging the duck, pour boiling water on the duck to shrink the skin, then pour 2 3 spoonfuls of sugar juice on the soup and pour it all over the body;

⑦ skin drying: after scalding the skin and hanging sugar juice, the fat duck is hung in the shade to dry;

⑧ Irrigation: firstly, plug the duck anus with a cork, then pour boiling water from the knife edge of the right arm, and roast it quickly inside and tender inside;

3. After completing the above six procedures, the duck can be hung in the oven with adjusted temperature for baking;

4. When roasting, change the duck into a hanging posture according to the age and color of different parts of the duck. For example, duck breasts are the most tender. Pay attention to the duck breast facing the furnace wall after entering the furnace, which is not convenient for direct fire test, otherwise it will be easy to burn;

5. The leg meat is thick, it is not easy to cook, and it needs to be roasted for a long time. The roasting time depends on the size, fatness, sex and climate of the duck, generally roasting for 50-40 minutes;

6. The duck body is roasted into a uniform brown color, and its weight is about 300 grams lighter than when it first entered the furnace.

Hello, everyone, I am Yuan who loves eating, drinking and living ~

The Spring Festival is coming, and there are always some hard dishes on the table.

Speaking of roast duck, I recommend Cantonese crispy roast duck ~

How? Actually, it's not difficult Let's take a look ~

Guangdong crispy roast duck ingredients:

A duck

Sauce ingredients:

5ml of column sauce, 22g of salt, 65438+ 0.5g of spiced powder, 22g of sugar, 5 ml of soy sauce/kloc-0, and 0.5g of galangal powder/kloc-0.

Other ingredients:

500 ml of white vinegar, 40 g of maltose and 3 g of red yeast.

Steps:

1. Wash the duck, nail the opening of the abdominal cavity with a toothpick, and blow air from the opening of the duck's trachea with a big straw to separate the whole duck skin from the meat.

2. The toothpick pierces the duck skin to let the skin water penetrate into the sauce better.

3. Mix the marinade in a small bowl, take a toothpick and pour the marinade into the funnel, then seal it. Sealed without leakage of marinade, put it in the refrigerator for the night.

4. Pour the white vinegar into the pot to boil, melt maltose, add red yeast and stir well.

5, epithelial water repeatedly, the last time to boil the skin water and then pour it, once * * * three times, don't let go of every part, especially under the wings.

6. Hang the ducks to dry, preferably overnight.

7. Wrap the head, wing tips and feet with tin foil, preheat the oven to 180 degrees by hot air circulation, and bake the abdomen for 30 minutes. If you want to keep the subcutaneous part of oil for 20 minutes, the effect will be better. It will be brittle.

8. After that, brush the skin water once, and bake with the back facing up 15 minutes. The specific roasting time must be determined according to the size of the duck and the color of the skin. Cover the head and tail with tin foil to avoid being too dark.

9. After baking, put it on the shelf for 20 minutes to collect juice and then cut the chicken. The roast duck in Huang Cancan is tender and juicy ~

Eating roast duck directly is inevitably a bit greasy.

This time is especially suitable for a sweet-scented osmanthus sour plum soup to remove oil and greasy ~

In this Spring Festival, let's have fun ~

food

White striped duck beer onion ginger cinnamon pepper aniseed fragrant leaves

step

1 Wash the duck, keep your eyes open and don't let go of a plucked duck feather. Then take a sharp knife to remove the glands inside the duck tip and the lymph nodes at the root of the neck. After washing, the whole duck will be broken down into small pieces.

2 Blanch the duck in water (put two pieces of ginger and a little cooking wine in the water). Don't blanch, just remove the fishy smell. Take it out after the water boils.

3. Wash the pan, heat it, add sugar and peanut oil, and stir-fry the sugar color. When the color is golden, stir-fry the dried duck, add the soy sauce, onion and ginger slices, continue to stir-fry, then put into the material box, pour the beer, cover it, bring it to a boil with high fire, and simmer for about 40 minutes.

Finally, the juice is collected by fire, and the color is beautiful enough to make you have an appetite. Just pour some sesame oil from the pot and sprinkle with chopped green onion to live together.

Matters needing attention

Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians;

It can greatly tonify fatigue, nourish the yin of the five internal organs, clear away the heat of fatigue, replenish blood and promote diuresis, nourish the stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear away heat and strengthen the spleen, and be weak and edema;

Treat physical weakness, physical weakness after illness, malnutrition and edema.

First, prepare the seasoning.

Second, material selection: white ducks are the first choice for ducks, as well as frozen ducks and meat ducks (slightly expensive) (ducks over 6-7 kg are the best). Goose is the first choice for meat goose, shed goose and black-brown goose.

Third, kill ducks (geese):

A, knife edge: cut the knife next to the chin and seal the throat with one knife;

B, scalding: the water temperature is 90 degrees, and hot water scalds for 2-3 minutes. Move the stick a few times in the middle, try to pull it out by hand, then take it out, immediately pour some cold water and let it cool down and pluck.

C, the first inflation: when the hair is pulled out, it should be inflated with an air pump to separate the skin from the flesh.

D. Incision cleaning: the position shall be based on the vertical line, and the opening shall be small, preferably from asshole 1-2CM to the cartilage of the murder weapon. Remove the internal organs (trachea, lungs and duck oil are not removed) and clean them.

E, cut off the chin, feet and wings.

4. Filler: After the water drops dry, fill your stomach with about 50 g (15 g/ kg) of filler and knead it evenly (the throat must be rubbed).

5. Sewing: After filling the material, sew the opening with a roast goose needle (be careful not to leak) and wash the duck.

Sixth, expansion: the second expansion makes its body upward.

Seven, hot skin: boiled-first hot neck-then hot duck body (5- 10 seconds can not be too long, otherwise it is difficult to skin water)-and then hook.

8. Epithelial water: Mix 1 bowl of raw juice skin water with 3 bowls of cold water and add a little red Gu Mi water (color matching), and then thoroughly drench the duck (neck 1-3 times, weight gain 2-3 times) until the color is appropriate. Then hang it on the shelf.

Nine, blowing skin: after the skin is soaked, dry the duck skin with a big fan (at least 3 hours, the better), if the time is not enough, it should be baked in the oven.

X. combustion: completely burn carbon. When the furnace temperature reaches about 70 degrees, hang the duck back to the flame (or hang the duck to dry and then cover it), and burn it for about 40 minutes in medium heat. Don't be too angry. Burn until the skin is crisp and golden, the abdomen is furrowed and the color is the same.