Ingredients: salt (two teaspoons), wine (one tablespoon)
Duck skin coating: maltose (two tablespoons) and water (three cups)
Production process:
First, the duck opens a hole in the bottom of its wings, takes out its intestines (please ask the duck stall to help you make them), washes them, and evenly smears the duck cavity with ingredients.
2. Put a 3-inch-long piece of wood into the duck's cavity, cross between the two wing bones, insert a tube into the duck's head, and blow to make the duck expand in all directions.
3. Spray the duck skin with boiling water until it bulges, cook and dissolve the duck skin material, spread the duck skin evenly and hang it in a windy place to dry.
Fourth, put the duck on the stove with a fork. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.
5. If roasted in the oven, the duck will be wrapped in tin foil and roasted until it is medium-cooked. Remove the tin foil and bake until the duck skin is golden yellow. After taking out, pour the duck skin with boiling oil until it is crisp and ready to eat.
6. Slice the duck skin while it is hot, and serve with onion, cucumber, sweet noodle sauce and pancakes.
Ingredients: half a duck
Accessories: onion 1 tsp, ginger 1 tsp, star anise, cooking wine 1 tsp, soy sauce 1 tsp, soy sauce 1 tsp, pepper powder, honey 10g, white wine.
Cooking steps
edit
1. Carefully remove the impurities left inside and outside half a piece of duck, then wash it with clear water, wipe the duck inside and outside with a little salt, and then put it in a fresh-keeping box or basin.
2. Pour in soy sauce, soy sauce, Jiang Mo, chopped green onion, pepper powder, star anise powder (preferably seasoned with powdery seasoning) and a spoonful of cooking wine. Spread the juice evenly inside and outside the duck by hand. After a period of massage, cover the fresh-keeping bag tightly or cover the fresh-keeping box, and put it in the refrigerator for one day or one night.
3. Take out the salted half duck, remove the seasoning and put it on the plate. Put the skin in a ventilated place to dry.
4. Put the honey and white vinegar into a bowl and mix well, which is crispy water.
5. Dip a brush in crispy water and brush it evenly all over the duck.
6. Dry the duck skin again, and then bake it in the oven preheated to 180 degrees for 30 minutes.
7. Take the duck out and brush it evenly with crispy water. Wrap the tips of duck wings and legs with tin foil. It is best to wrap all the places where the duck bones can be exposed with tin foil (I forgot to take this step before I found it).
8. Dry the duck skin for the third time and bake it in an oven preheated to 220 degrees for 30 minutes.