Oh, the smell made my mouth water down eight thousands of feet. In that way, the orange duck skin is covered with duck meat that is crispy outside and tender inside, which is simply mouth-watering!
The practice of Beijing roast duck is very complicated: before entering the furnace, the processed duck should be poured into boiling water, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside. Next, it's going to be baked. After the duck comes out of the oven, roast the right back of the duck with a knife, so that hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach. After roasting for six to seven minutes, when the duck skin on the right back side of the duck is orange, turn it over, roast the left back side of the duck for three to four minutes, then roast the duck for four to five minutes, and then roast it circularly according to the above steps until the duck meat is fully colored and mature. In this way, a delicious roast duck will be fine. Whenever the chef cuts a piece, I want to put it in my mouth at once and enjoy the delicious food alone.
Every time a particularly fragrant Beijing roast duck comes to the table, I first leave a duck leg with my hand, but before it reaches my mouth, a strong fragrance slowly runs into my nostrils, getting stronger and stronger, and I quickly chew it. Wow! That taste, twice as good ~ silky meat, accompanied by the spicy taste of Xiaokang beef sauce, has been rotated to the depths of the stomach, one word: cool, two words: double cool, three words: cool! Taking a bite of duck is like waltzing on your tongue. How delicious!
The taste of Beijing roast duck is really delicious! Did you drool all over the floor after listening to it?
Grade 6: Zhang Yuhan