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 Craftsmanship: Roast duck Ingredients: Ingredients : 1500g Peking duck

Seasoning: 200g 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, and control them. blood, soak it in water at 60℃~70℃ 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, remove it and press The following are the processing steps;

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;

②The purpose is to make the duck have crispy skin and tender meat after roasting;

③Evisceration: Use a sharp knife to cut a 4cm crescent-shaped incision under the right wing of the neck, and use your index and middle fingers to extend from the incision. Put it into the chamber, take out the internal organs, chop off the bladder tips and duck feet, then stuff the duck belly with a small wooden stick (or sorghum stick) with a diameter of 7 cm and a diameter of 0.6 cm, and prop it up on the trifurcate bone to tighten the duck skin to make the roast return to normal. Keep the original shape;

④ Wash the body and hook: Put the duck into a basin of clean water, pour water from the incision under the right shoulder, and insert the index finger of your right hand into the duck's anus to remove the remaining intestines. Let the clean water flow out from the anus. If you pour it twice, you can wash it;

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

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, and then add 2 to 3 spoons of sugar juice to the soup , pour all over the body;

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

⑧ Watering: first plug the duck anus with a wooden plug , then pour boiling water from the edge of the right shoulder, the inside is cooked and the outside is roasted quickly, and the outside is crispy and the inside is tender;

3. After the above 6 steps, the duck can be hung into the prepared Roast in the oven at a temperature of Place the duck breast toward 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 should be based on the size of the duck, whether it is fat or thin, It depends on the male or female and the climate. It usually takes 50-40 minutes to bake;

6. The duck body is roasted to a uniform brown color and the weight is about 300 grams lighter than when it was first put into the oven. How to make barbecued duck with barbecued pork. Detailed introduction to the cuisine and its functions: Private Beijing cuisine tonic and health-building recipes, spleen-strengthening and appetizing recipes, malnutrition recipes

Taste: Deep-fried and barbecued flavor Technique: Grilled barbecued duck in open oven Ingredients: Ingredients : 1200 grams of duck

Accessories: 30 grams of lotus leaves

Seasoning: 50 grams of green onions, 50 grams of ginger, 50 grams of maltose, 3 grams of Sichuan peppercorns Features of grilled duck: duck skin in this dish Crispy and tender meat. The duck skin, duck meat, sweet noodle sauce, green onions, etc. are rolled together in lotus leaf pancakes and eaten together, giving it a unique flavor. Teach you how to make barbecued duck. How to make barbecued duck delicious. 1. Slaughter and wash the duck, cut a 3.3 cm long hole under the left shoulder of the duck, take out the internal organs, and chop the duck separately from the corners of the duck legs and wings. Wash the palms and shoulder tips. Soak the dried lotus leaves in hot water until soft, chop them into pieces, mix them with green onion slices, ginger slices, and Sichuan peppercorns, and stuff them into the duck's belly from the opening. Use an iron fork to pierce the two duck forks from the inner root of the duck leg, so that the fork tips penetrate about 17 cm from the head.

2. Blanch the duck body repeatedly with boiling water five or six times to make the duck skin swell, then brush with a layer of caramel water (50 grams of sugar mixed with 250 ml of water), and place it in a ventilated place to dry. . Then, put the duck on the burning charcoal, grill the two ribs first, then the back, and finally the breast. The whole duck body will be grilled until it becomes maroon red and is cooked.

3. Wipe the roasted duck with a clean cloth. First, cut the duck skin into pieces of 5 cm, 3.3 cm wide, and then cut the duck meat pieces into 3.3 cm, 1.7 cm wide, and 0.5 cm thick. The slices are ready. Serve with sweet noodle sauce and scallions. Tips for making barbecued duck: The duck body must be dried before roasting.

Tips - foods that are incompatible with each other:

Lotus leaf: Lotus leaf tung oil, poria and silver.

How to make BBQ duck with BBQ. Detailed introduction to the cuisine and its functions: Beijing cuisine nourishing yin recipe, spleen-boosting and appetizing recipe.

Taste: deep-fried roasted flavor. Technique: roasting BBQ duck in open oven. Materials for making BBQ duck: main ingredients. : 1200g Beijing stuffed duck

Seasoning: 50g scallions, 50g ginger, 50g maltose, 5g peppercorns Features of barbecue duck: The skin of this dish is crispy and the meat is soft and tender. The duck skin, duck meat, sweet noodle sauce, green onions, etc. are rolled together in lotus leaf pancakes and eaten together, giving it a unique flavor.

Teach you how to make barbecued duck, how to make barbecued duck delicious 1. Cut a 3.3 cm long hole under the duck's left shoulder and take out the internal organs;

2. From the corners of the duck legs and wings, Chop off the duck paws and shoulder tips respectively and wash them;

3. Soak 6 dried lotus leaves in hot water until soft and chop them into pieces;

4. Chopped lotus leaves and green onions Mix the segments, ginger slices, and Sichuan peppercorns together, and stuff them into the duck's belly from the opening;

5. Use an iron fork to pierce the two duck forks from the inner root of the duck leg, so that the fork tips come from the head. Pierce out about 17 cm;

6. Repeatedly scald the duck body with boiling water five or six times to make the duck skin expand, then brush it with a layer of caramel water and place it in a ventilated place to dry;

7. Then, place the duck on the burning charcoal, grill the two ribs first, then the back, and finally the breast, until the whole body of the duck is roasted until it is reddish brown;

8 . Wipe the roasted duck with a clean cloth, first cut the duck skin into 5 cm, 3.3 cm wide pieces, and then cut the duck meat pieces into 3.3 cm, 1.7 cm wide, and 0.5 cm thick pieces. Tips for making barbecued duck: 1. Caramel syrup: 50 grams of caramel, add 250 ml of water, and dilute;

2. The duck body must be dried before roasting;

3. Serve with sweet noodle sauce and scallions. The recipe of Yiliang roast duck is introduced in detail, the cuisine and its functions: Halal dishes, private dishes, constipation recipes, spleen-invigorating and appetizing recipes, malnutrition recipes

Taste: light aroma Process: Dark oven roasting Yiliang roast duck Production materials: Ingredients: duck 1750 Gram

Seasoning: 5g salt and pepper, 5g honey, 15g green onion, 5g green onion juice, 5g ginger juice, 50g sweet noodle sauce. Features of Yiliang Roast Duck: The finished product is bright and oily, red in color and fragrant. Crisp, fresh and tender, fragrant off the bone, with distinctive local flavor.

Teach you how to make Yiliang roast duck, how to make Yiliang roast duck delicious 1. After slaughtering the duck (strong young duck), scald the feathers, select the fine hairs, make a small cut under the left wing, take out the internal organs, food bag, and remove the duck tongue , cut off the tip of the duck's wings and the duck's paws from the joints. Cut a 10 cm long reed pole into a fork shape, put it into the chest cavity through the small opening under the wings, support the spine and three fork bones, and make the duck's breasts stand up. Rinse it with clean water, hang the head on a duck hook, blow air on the left side of the mouth to open the duck skin, put it in a boiling water pot and roll it, take it out of the pot immediately, and then use both ends of a 7 cm long thin reed rod Cut it into an oblique shape and insert it into the anus to prevent the soup from flowing out; wash the green onions and take the white part for later use.

2. Spread honey on the palm of your hand, spread it evenly on the duck body, and then use a duck hook Hang it on the neck of the duck, use a small stick to push the two wings apart, hang it in a ventilated place to dry for 2 to 3 hours, and inject green onion and ginger juice into the abdomen.

3. Use a dry pine net to form a ball in the roasting duck oven (Each furnace requires about ten kilograms of dry pine hair), ignite the furnace, and after 30 minutes, the furnace body will heat up and the pine hair flames have fallen. Use a shovel to smooth the pine hair charcoal fire. Then hang the duck on the furnace mouth and cover it. Put the lid on and simmer for about 10 minutes. Turn the belly and back to allow the duck body to heat evenly and mature in about 30 minutes.

4. After taking it out of the oven, remove the reed stem from the anus, scoop out the soup from the abdomen, and cut it open. Cut into long strips and put them neatly on the plate, keeping the duck shape. You can also slice the skin and cut the meat, remove the bones and steam the soup. Serve it with pepper salt, scallions and sweet noodle sauce.

Tips for making Yiliang roast duck: 1. The duck must be washed, and there should be no dirt in the abdomen. The anus must be turned and cleaned before inserting the reed rod. 2. After the pine feathers are burned, there will be no flames, but the furnace body can radiate enough heat. The duck body is separated from the pine. The charcoal fire is about 30 cm, and a grease tray will be placed below to prevent duck fat from entering the fire and burning and emitting black smoke to pollute the duck. In recent years, stinky tofu is placed in the grease tray to form a unique dish "duck oil roast" "Stinky tofu" is very popular. One oven can roast 10 to 12 ducks at the same time. 3. Applying honey and hanging skin is the key to the color.