First of all, you must use a fire oven before the roast duck enters the furnace. To make the temperature in the furnace reach a certain height, then put the roast duck into the furnace for firing, because the green embryo will directly affect the temperature rise in the furnace and make the temperature in the furnace drop. Let's teach you a basic principle of heat in the furnace: heat released by carbon combustion, heat absorbed by oven+heat released by oven+heat absorbed by roasted green embryo. I hope everyone can remember this basic principle, so as to ensure the quality of roast duck.

Secondly, before the roast duck enters the furnace, it is necessary to observe the raw embryo with the naked eye and feel whether it reaches the air drying standard by hand. So what is the ideal air-drying state? Generally speaking, the skin of air-dried duck is dry and feels dry, while the touch of duck without air-drying is moist, which will affect the coloring and skin crispness of roast duck. Because ducks with high water content are not only difficult to paint, but also difficult to brush with crispy water. Finally, it should be noted that before the roast duck enters the furnace, it should be noted that the hooks of the roast duck are uneven and the interval between each duck is uneven. If the hooks are uneven and the intervals between ducks are uneven, it will affect the heating of ducks and directly affect the coloring and crisp arch of roast duck. There should be a distance of half a centimeter between the roast ducks to make them evenly heated, so that the roast ducks baked by burning paper will be even in color and sell well.