2. Take out the internal organs and support them between the spine and the chest trident with sorghum stalks;
3, washed by the knife edge, released from the anus, and repeatedly cleaned;
4. Hang an iron hook around your neck and hang a duck.
5. blanching: blanch the duck with caramel boiling water from top to bottom for 3-4 times, and then water the duck with sugar water. Sugar water is generally made of caramel and water in the ratio of 1:6-7. Make skin smooth and firm, and add sugar to make skin brittle.
6. Air drying: air dry the duck. Generally, the billets are cooled for 24 hours in spring and autumn and 4-6 hours in summer. The temperature of roast duck is the key! ! ! Jujube is the best wood for Beijing roast duck, followed by peach, apricot and pear. After the wood is ignited, the roast duck can be cooked when the furnace temperature rises above 200℃. The temperature of roast duck is the key. Generally, the furnace temperature is controlled between 250℃ and 300℃. In the process of roasting, it usually takes about 30 minutes to adjust the orientation of the duck according to its bad color. You can also judge the cooking degree according to the color in the cavity of roast duck. When the soup is pink, it means that the duck is 7-8 minutes cooked.
7, out of the oven: after the duck is baked, brush a layer of sesame oil immediately to increase the brightness of the duck skin. Don't apply honey too early, just a little before baking.
8. Slice the duck. When eating, eat a little onion and sweet noodle sauce, and add duck cake.