roast duck
The recipe introduces this dish. The duck skin is crisp and the meat is tender. Duck skin, duck meat, sweet noodle sauce, onions, etc. are rolled with lotus leaf cakes to eat, which has a unique flavor.
material
Material: Beijing stuffed duck 1200g,
Seasoning: 50g of onion, 50g of ginger, 50g of maltose and 5g of pepper.
working methods
1. Cut a 3.3 cm incision under the duck's left arm and take out the internal organs;
2. Chop off the paws and tips of the arms from the corners of the duck legs and wings, and wash them;
3.6 pieces of dried lotus leaves are soaked in hot water and finely chopped;
4. Chopped lotus leaves are mixed with onions, ginger and peppers, and stuffed into the duck's stomach from the opening;
5. Put an iron fork on the two duck forks from the inner root of the duck leg, so that the fork tip protrudes from the head about17 cm;
6. Boil the duck with boiling water for five or six times to make the duck skin swell, then brush it with a layer of caramel water and put it in a ventilated place to dry;
7. Then, put the duck fork on the charcoal, roast two ribs first, then roast the back, and finally roast the chest, and roast the whole duck body to a jujube red color.
8. Wipe the roast duck with a clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm.