Fermented ducks are artificially fed by fattening ducks, with tender meat and high lean meat rate. The simple way to make it is to gut the brewed duck, wash it, cook it in a soup pot, scoop it up, and then put salt and monosodium glutamate on it, and you can eat it. It tastes oily but not greasy.

Beijing stuffed duck

Cooking Category: Baked Food: Beijing Cuisine

Ingredients: duck and pigeon taste: crispy

Suitable season: autumn

Color and fragrance: onion fragrance

Main ingredients:

Light duck (about 4 kg)

Accessories: Beijing onion or onion segments (two), sweet noodle sauce (two tablespoons), pancake (appropriate amount), cucumber (cut into strips) (half root), ingredients: salt (two teaspoons), wine (one tablespoon), duck sauce: maltose (two tablespoons) and water (three cups).

Making:

1) Cut a hole in the bottom of the duck wing, take out the intestines (please ask the duck stall to help you), wash them, and evenly spread the ingredients on the duck cavity;

2) Put a 3-inch-long piece of wood into the duck cavity, cross between the two wing bones, insert a tube into the duck head, and blow to make the duck expand in all directions;

3) drenching duck skin with boiling water until bumps appear, boiling and dissolving the drenched duck skin, spreading it evenly, and hanging it in the windward to dry;

4) Put the duck on the stove with a fork and cook it. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.

5) If roasted in the oven, wrap the duck in tin foil, roast until it is 80% ripe, then remove the tin foil and take out the duck skin until it is golden yellow, and pour boiling oil on the duck skin until it is crisp and ready to eat;

6) Slice the duck skin while it is hot, and eat it with chopped green onion, cucumber, sweet noodle sauce and pancakes.