Is it difficult to cook Beijing roast duck?

Accessories: spring rolls, skins and bread.

Seasoning, onion, sweet noodle sauce and water.

working methods

1. Thaw the duck completely, remove the internal organs, and cut off the duck head, upper wing and feet.

2. Boil a pot of boiling water, lift the pot and pour it directly on the duck skin. See the duck skin shrink, change the position and pour again. The water must be hot. If you pour it out with a spoon, it will be cold in winter, but don't burn the duck skin. Keep changing posture and watering the duck until the duck skin shrinks.

3. Mix maltose with water, not thick, and brush duck skin with maltose water.

After 4.30 minutes-1 hour, brush Maiya syrup 1 time until the duck skin is basically dry.

5. Air-dried ducks. Put it on the shelf to dry the water, and put it in the duck's stomach with a bottle, which can keep the duck's stomach round and look better, and help the duck stand up. I was blown by an electric fan. It is said that the duck skin is almost dry after blowing, and it is separated from the meat. This way, the duck skin can be crisp without blowing.

6. Before the roast duck, soak the bread in water and stuff it into the duck's stomach. Traditional Beijing roast duck needs water to keep the duck fresh and tender, which is difficult to do.

7. Roast duck is divided into three steps:

1) Bake at 400 degrees for 40 minutes. Put the duck flat on the grill, put the baking tray under it, pay attention to the duck belly and oil surface facing up, and put the duck back next to the shelf. The whole process will produce a lot of oil.

2)250 degrees baking 1 hour.

3) Bake at 400 degrees for 30 minutes until the duck skin is light brown. Take the duck out and turn it over (this is the only turn). Bake at 400 degrees for another 45 minutes until the duck skin is dark brown. Turn off the oven and take out the duck.

8. Slice the duck and cut the duck. Shred the onion, add the sweet noodle sauce and bread. Roast duck is ready.