Technology: Deep well roast duck. Ingredients: 1 grass duck (3500g).
Seasoning: spiced salt, coriander, onion, ginger and iced plum sauce. Teach you to roast duck in deep well, and roast duck in deep well is delicious. 1. Slaughter and wash the grass duck, mix the spiced salt, coriander, onion and ginger evenly, smear it on the inner wall of duck belly, scald the skin and dry it, and then hang it in the oven to cook. 2. Serve the iced plum sauce with the vegetables. The key to the production of deep well roast duck: don't break the grass duck and open the tail dirty. The method of garlic-flavored roast duck introduces the cuisine and its effects in detail: edema recipe, stool secret recipe, nourishing recipe, malnutrition recipe, heat-clearing recipe and fire-removing recipe.
Taste: garlic-flavored technology: roasted garlic-flavored roast duck making material: main ingredient: duck 1500g.
Accessories: 50 grams of garlic (white skin) teaches you how to make garlic-flavored roast duck, and how to make garlic-flavored roast duck delicious. 1. Slaughter ducks, remove hair and internal organs, and wash them with clear water for later use.
2. Peel the garlic, wash it, put it in the duck's belly, prick it, put it in a pot and add water to cook it. The practice of roast duck with open flame introduces the cuisine and its effects in detail: private cuisine, pickles, spleen-invigorating and appetizing recipes, malnutrition recipes and postoperative recipes.
Taste: salty. Technology: Open hearth roast duck. Ingredients: main ingredient: 2000g duck meat.
Accessories: lobster slices 15g.
Seasoning: shrimp paste 40g, sugar 10g, onion 25g, salt 15g, maltose 25g, vegetable oil 100g, star anise 2g. Open-hearth duck is characterized by deep red and bright color, crisp skin and smooth meat, and fragrant bones. Teach you to cook ducks with an open flame. Cooking ducks with an open flame is delicious. 1. Kill the duck first, but be careful not to pull out the skin when plucking. Pipa will be spotted when it is pulled and cooked. Open a small hole at the bottom of the right wing of the slaughtered duck, break three ribs at the small hole, control the esophagus, trachea and anus, and take out the excrement bag. Then hook off the water film of the chicken gizzard and take out the internal organs. Finally, cut off your feet, not over your knees, and cut off your lower wings. 2. Use a bamboo with a length of 6.45 cm and a length of 12 mm, one end is flat and the other end is obliquely forked on both sides. At the fifth ridge of the duck cavity, the flat end abuts against the duck belly, and the fork end abuts against the back to support the duck.
3. Soak in a boiling water pot until the duck skin becomes hard, take it out and dry it slightly.
4. Coat the duck's whole body epithelium with white sugar water, and then hook it in the middle of the duck neck with an iron hook.
5. Spread the wings with two small bamboo poles, bend a duck wing bristle and insert it into the anus to spread the anus, so that the water in the duck cavity flows clearly, and hang the duck in a cool and ventilated place to dry, or bake it with a small fire.
6. Flatten the ginger and onion strips with a knife, put the yam and star anise together into the duck cavity from the opening at the bottom of the wing, pull out the wing hair of the anus, plug the anus with a cork to prevent the salt water from flowing out of the upper Huaihe River, insert the big iron fork from the inside of the leg, pass through the shoulder, wrap the duck neck around the iron fork, and finally insert the fork tip tightly into the lower jaw.
7. When barbecuing, hold the handle of the duck fork with both hands, so that the fork tip tilts slightly upward. First, roast the duck head and neck to light red with medium heat, and finally roast the duck breast until the whole duck is dark red and cooked.
8. Fry the shrimp slices in oil in an iron pan until crisp, pour them into the iron claw fence to filter out the oil, remove them and put them in a large plate.
9. Skin cutting: immediately put the roast duck on the chopping block, remove the iron fork, and put the duck breast up. First, cut off two skins from crops with an oblique knife, and then cut off two skins from both sides of the chest to the inside of the legs with an oblique knife, and cut them into six pieces. Turn the duck upside down, cut two pieces of skin at the waist of each wing, then cut one piece of skin from the tail end along the dorsal bone piece into two pieces, then lift the wings, cut five pieces from the lower wing along the outside of the leg to the tail end, and finally cut two pieces from the lower chest, abdomen and tail. 24 pieces of duck skin, spread the duck skin on the fried shrimp slices and send them quickly.
10. Cut off the head, wings, tail, legs and chest of the peeled roast duck (cut one knife on both sides of the sternum and one knife on both sides of the clavicle to tear out the chest). Heat iron with medium heat, add 500 grams of oil and heat to 50%. Add duck head, wings, tail, legs and breast, fry for about 1 min until cooked, take out and cut into pieces. According to the duck's head, tail, legs, wings, etc. The prototype of the duck is built and the table is served irregularly, which is called the second table. The key to cooking roast duck with open flame: mix 25 grams of caramel with 25 grams of water to make 50 grams of sugar water.