Duck as main ingredient 1 piece
200g of flour as auxiliary material.
Seasoning onion 50g ginger 1 block cooking wine10g sweet noodle sauce 30g maltose 20g purified water 20g water130g.
Beijing roast duck
Roast duck: about 3 kg of duck 1 bird, 20g of maltose syrup, 30g of water, 0g of cooking wine10g, and several slices of ginger.
Dip: 30g of sweet noodle sauce, 20g of purified water, 50g of scallion, 200g of medium gluten flour and 0/00g of water/kloc.
1. Slaughter the duck, remove the blood and hair, and don't break the chamber. Open a small hole from the tail, hollow out the internal organs, wash them, soak them in a large basin of clear water with cooking wine and ginger for 2 hours, then take them out and filter the blood for later use.
2. Boil a large pot of water until it boils
3. Put the duck into the pot, pour boiling water over the whole duck from top to bottom with a large spoon, and pay attention to pouring boiling water into the inner chamber. You can lift the duck upside down and pour boiling water into the tail opening.
4. Repeatedly irrigate several times until the epidermis is firm and broken, remove the duck, drain the water, and chop off the duck feet and wings (if you like to eat roast duck wings, you don't have to chop them).
5. Mix 20 grams of maltose syrup with 30 grams of water.
6. Brush the sugar juice evenly on the duck with a brush, then hang it in a cool and ventilated place to dry naturally for 24 hours, and brush the sugar juice again after the skin is dried halfway.
7. Cross the air-dried duck across the barbecue fork, and be careful to fix the head and tail with a triangular fork, otherwise the duck will not rotate with it when the barbecue fork rotates, but will only let the barbecue fork idle.
8. Put the roast fork together with the duck into the middle of the oven and fix it.
9. Turn the function key to rotary baking, and fire up and down 250 degrees.
10. Close the oven door and bake for about 25 minutes.
1 1. Roast until the duck skin is caramel, turn off the fire, open the door and let it cool slightly, then take it out.
12. When the skin is not hot, peel the duck skin one by one with a knife. Finally, when eating, mix the sweet noodle sauce with water, shred the green onion and serve with the branded skin.