The practice of roast duck (traditional Beijing flavor)

Roast duck is one of the traditional famous dishes in Beijing, which is famous for its crispy skin and tender meat. The following will introduce how to make traditional Beijing roast duck.

material

1 duck (about 2.5-3kg)

salt

refined sugar

Onions, ginger and garlic

Cooking wine

soybean

Sichuan pepper

cinnamon

Mircia

Amomum tsao-ko

crystal sugar

water

charcoal

step

1. Deal with ducks

After the duck is slaughtered, shave, wash the internal organs, rinse with clear water and dry the water. Cut the onion, ginger and garlic into pieces, put them into the duck cavity, and then pour in a proper amount of cooking wine, soy sauce, salt and sugar for pickling 1 hour.

Cooking seasoning

Bake Zanthoxylum bungeanum, Cortex Cinnamomi, Folium Cinnamomi, and Fructus Tsaoko, and grind into powder. Add a proper amount of salt, sugar, soy sauce, cooking wine, rock sugar and water to the seasoning powder, boil and cool for later use.

3. roast duck

Hang the duck on the roast duck rack, spread the seasoning on the surface of the duck, and then bake it in the oven. The temperature of the oven should be controlled at about 200 degrees, and the baking time should be about 1 half an hour to 2 hours. In the meantime, brush the duck noodles with the juice in the baking tray every 20 minutes.

Enjoy roast duck

Take the roast duck down, slice it and put it on the table. Put the pancake, shredded onion, shredded cucumber, sweet noodle sauce and other ingredients together, wrap the roast duck slices in the pancake, add the ingredients, and roll them up to enjoy.

final result

This is how the traditional Beijing roast duck is made. Roast duck is crispy and delicious, and it is a popular food. I hope you can try and cook a delicious roast duck yourself.