Half a duck ingests appropriate amount of honey 100G onion 50G ginger slices? Appropriate quantity? Spiced powder right amount

Soy sauce, two or three lemons Proper amount of cooking wine

Exercise:

1, prepare materials.

2. Cut the duck in half, add ginger, onion, oil-consuming soy sauce, spiced powder and honey, poke a hole in the duck with a toothpick and knead for five minutes. Pickling 1 day.

3. Drizzle the salted duck, squeeze out lemon juice with three spoonfuls of honey, one spoonful of cooking wine and two small lemons to make water, brush it on the duck, dry it and brush it for two or three times.

Put the tin foil on the baking tray. Put the duck on it. Wrap the duck leg in tin foil, put it in the middle and lower layer of the oven and bake it at 200 degrees for 20 minutes.

4. Take it out, coat it with honey water, bake it for another 20 minutes, and take it out.

Extended data:

Roast duck is a famous food in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. Flavor characteristics: yellowish in color, soft and fragrant, used to wrap other vegetarian dishes, often used for banquets and home-cooked snacks.

Roast duck has a long history and originated in the Southern and Northern Dynasties in China. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.

References:

Baidu encyclopedia-roast duck