The recipe of Beijing Roast Duck is introduced in detail about the cuisine and functions: Beijing Cuisine

Ingredients for making Peking Roast Duck: Ingredients: 1 Peking Duck, sugar water, green onions, sweet noodle sauce, duck cakes. Teach you How to make Peking duck, how to make Peking duck delicious 1. Remove both palms of the duck, use the tongue to inflate the air under the skin.

2. Remove the internal organs and use sorghum rods to support them between the spine and the three bones of the chest;

3. Fill the incision with water, release it from the anus, and wash it repeatedly until it is clean. ;

4. Pass the iron hook diagonally through the neck and hang the duck

5. Pour boiling water on the skin to make it smooth and tight

< p>6. Drizzle the duck with sugar water. 7. Blow dry the duck.

8. Block the duck's anus. Pour in 80% of the boiling water, put the duck into the hanging oven, and roast it until it is colored and mature.

9. Cut the duck into slices. When eating, add a little bit of green onion and sweet noodle sauce, and roll it into the duck cake. The recipe of roast duck is introduced in detail, the cuisine and its functions: home-cooked recipes to nourish the body, recipes to nourish yin, recipes for malnutrition

Taste: Sweetness Process: Ingredients for making roast duck: Ingredients: 1500 grams of Beijing stuffed duck

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Seasoning: 200 grams of white sugar. Teach you how to make roast duck. How to make roast duck delicious. 1. Use a knife to cut off the esophagus and trachea of ??the duck between the head and neck, control the blood, and place it at 60℃~ Soak in 70℃ water and remove the hair (when removing hair, follow the hair and use even force);

2. Then put it in cold water and use tweezers to pick off the fine hair. After taking it out, process it according to the following steps;< /p>

① Inflate: Pull out the trachea from the incision on the neck, use an inflator to slowly inject gas, fill all parts of the duck body, and basically separate the skin and meat;

② The purpose is to roast the duck When cooked, the skin will be crispy and the meat will be tender;

③Evisceration: Use a sharp knife to cut a 4cm crescent-shaped incision under the right wing of the neck, insert your index and middle fingers from the incision into the chamber, take out the internal organs and chop them Remove the tips of the wings and duck feet, then stuff the duck belly with small wooden sticks (or sorghum poles) with a diameter of 7 cm and a diameter of 0.6 cm, and support the duck skin tightly on the trident bones to keep the original shape during roasting;

④Clean the body and hook: Put the duck into a basin of clean water, pour water into it from the incision under the right arm, insert the index finger of your right hand into the duck's anus, remove the remaining intestines, and allow the clean water to flow out from the anus, such as Squeeze it twice and wash it off;

⑤ Then hook the iron hook on the duck neck 3.3 cm away from the shoulder, penetrate it through the skin on the left side of the neck bone, and out the skin on the right side;

⑥ Blanch the skin and hang the sugar sauce: hang the duck on the hook and pour boiling water over the duck body to tighten the duck skin, then add 2 to 3 spoons of sugar sauce and pour it all over the body;

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⑦ Skin drying: After scalding the skin and adding sugar juice, the fat duck is hung on the negative side to dry;

⑧ Watering: first plug the duck's anus with a wooden plug, and then cut it from the right shoulder Pour in boiling water, cook the inside and roast quickly, and make it crispy on the outside and tender on the inside;

3. After the above 6 steps, the duck can be baked in the oven with the adjusted temperature;

4. When roasting, the duck should be moved to a hanging roasting position according to the tenderness and coloring of different parts of the duck body. For example, the duck breast is the tenderest. After putting it in the oven, be careful to keep the duck breast facing the furnace wall. It is inconvenient to set it on fire directly, otherwise it will be easily scorched;

5. The leg meat is thick and difficult to cook, so it needs to be roasted for a longer time. The roasting time depends on the size of the duck, fatness, male or female, and the climate. Generally roasted for 50-40 minutes;

6. The duck body is roasted until it is evenly brown, and the weight is about 300 grams lighter than when it was first put into the oven.

Watch the roast duck video online: /Video/696a1f078adbc6df.htm