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 roasted flavor Technique: Open oven roasted barbecued duck 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: This dish has duck skin 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.