You can’t dry the roast duck no matter what, you can use an electric fan to blow it hard

Bianjing Roast Duck

Recipe Introduction: Persimmon red color, crispy skin, duck meat Tender and fragrant.

Ingredients

Main ingredients: 2500 grams of Beijing stuffed duck,

Accessories: 50 grams of winter vegetables,

Seasoning: 5 grams of salt, sweet noodle sauce 50 grams, 5 grams of sesame oil, 30 grams of honey

Method

1. Slaughter the duck and bleed it, scald it thoroughly in 60 to 70% hot water, take it out and use your hands Push the chest back along the length, remove most of the hair, wash it in a cold water basin, use tweezers to remove the fine hair, cut off the bones of the claws and shoulders, and pull out the tongue;

3 . Make a small opening from the left shoulder along the ribs, take out the internal organs, take out the crop from the neck opening, wash it inside and out, and rinse the inside and outside with boiling water;

4. Form the Beijing winter vegetables into a ball. Put it into the abdomen;

5. Apply salt water to the skin first, then apply honey again, block the anus with straw joints, insert the trachea under the leg bone, inflate it, and place it in a place where air can circulate Dry;

6. Heat the stove with straw, then use the burned straw ashes to evenly heat the fire, hook a duck fishing line on the throat, thread the other end with an iron rod, and hang it Outside, hang the duck in the oven, seal the oven door, and cover the upper opening;

7. Roast until the whole body of the duck turns persimmon red, and it is ready to be taken out of the oven;

8 .When eating, start from the lower part of the duck neck and the top of the crop, cut the whole body into slices, and put them on the plate;

9. Wash the radish, cut it into butterfly shapes and put it on a plate;< /p>

10. Remove the roots from the green onions, wash them, cut them into green onion shapes, and put them on a plate;

11. Serve the butterfly radish, chrysanthemum green onions and sweet noodle sauce with the duck slices. Eat;

12. Cut the lean duck leg meat into slices with a razor blade and put it on the plate;

13. Scoop out the duck fat, chop it into pieces, and put it on the side of the lean meat;

14. Break the duck head and place it on both sides of the lean meat;

15. Place the Beijing winter vegetables in the duck belly on the edge of the plate and serve;

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16. The duck skeleton can be used to boil soup and cook mung bean noodles.