1. Wash the ducks and chop off their feet and feet.

2. seasoning: mix raw salt, barbecue sauce, rose wine, star anise, scallion and galangal grains evenly.

3. Fill the seasoning in 2 into the abdominal cavity of the duck and sew the duck's belly.

4. scalding duck skin: boil water in a large pot, lift the duck neck, put it in boiling water, soak it quickly and pull it out for five or six times. Turn around and grab the duck leg, and repeat the swimming action until the duck skin turns white.

5. Mix all the epithelial materials evenly and brush the epithelial materials on the duck skin with a brush.

6. Hang it in a ventilated place for three or four hours until the duck skin is tight. When air-dried, the epithelial material can be applied several times.

7. preheat the oven to 2 degrees /4F and put a plate of water in it. The neck, legs and arms of the duck are wrapped in tin foil. Put the duck in the oven, immediately cool it to 19 degrees /375F and bake for 25 minutes. Brush the coating, turn over and bake for 25 minutes. If the skin color is too dark, it can be partially covered with tin foil halfway. If you shake the duck leg by hand, it will loosen easily, which means the duck is cooked.

8. Heat a pot of oil, put the duck in another big pot, and pour hot oil spoon by spoon until the duck skin becomes thin.

tip:

1. sew the duck's belly to prevent the seasoning from flowing out.

2. Be careful when you pour oil on ducks, so as not to get it on yourself.

3. When ventilating, pay attention to let the wind blow all over the duck.

The most famous feature of Cantonese crispy roast duck is that the skin of roast duck is particularly crisp and tastes particularly fragrant and pure. Therefore, the roast duck should be eaten hot when it comes out of the oven. Otherwise, the taste of Cantonese crispy roast duck will be greatly reduced.

Cantonese roast duck can be said to be an excellent one in roast meat. Now the cooking method of roast duck has begun to evolve, but one thing has not changed.

that is, the crispy degree of duck skin has always maintained the taste and ensured new innovation.

I have to say that Chinese culture is profound.