Compared with Beijing roast duck, everyone knows, right? The orange duck bag is wrapped in crispy duck meat, which makes people drool. Thousands of feet!
The practice of Beijing roast duck is very complicated, but it will be very simple when cooked: put the processed duck into the roasting pot and pour boiling water, so that the roast duck will be crispy outside and crispy inside, and the roasting speed will be improved. Roast the duck for 6-7 minutes, then turn it over and roast the other side. After 6-7 minutes, turn it over and bake it for 6-7 minutes, and so on until the duck is completely cooked.
After the roast duck was served, a professional sliced the duck, only to see the master holding the roast duck in one hand and cutting a hole in the duck's neck with the other hand, then cutting it down along the hole, cutting the meat piece by piece and putting it on a plate.
Finally, I started eating. I couldn't wait to pick up a piece of dough, picked a white duck, dipped it in some sauce, and served it with shredded cucumber and onion. I quickly wrapped it into a roll and stuffed it into my mouth. That's called a cool! The smoothness of duck meat, accompanied by the coolness of cucumber, has been swirling in the depths of my stomach. Crispy duck skin, spicy onions and fresh meat are dancing a beautiful waltz in my stomach.
My mouth was full of oil, and I smiled and said to my mother, "What a pity! I won't eat roast duck until I get to the Great Wall!" " "
I wrote it myself! !