Roasted duck is delicious because it has so many ingredients added to the process of making it. If you don't put anything in it and it's dry and just roast duck, the roasted duck won't be interesting to eat. The marinade of the roast duck and the roast duck crispy water are the crucial elements to decide whether the roast duck is delicious or not, so what is the best recipe for roast duck crispy water? Here we will teach you a way to make crispy water.

Main ingredients;

Net hemp duck about 1.25 kilograms each, popping roast duck special spice water 15 kilograms, the right amount of crispy water.

Exploding roast duck special spice water formula; a

Cinnamon, sesame leaf, Chenpi, Yamanaka, grass 30 grams each, cumin, grits, white buckle, nutmeg 40 grams each, 50 grams of pepper, star anise 45 grams of licorice, cloves 6 grams each, gardenia 20 grams of ginger 20 grams, mixed with water soak and wash, put 15 kg of water, water boiled, add 400 grams of salt, monosodium glutamate 50 grams Seasoning, small fire boil 2 hours, cool can, this spice water for duck soak, soak duck into the onion section 260 grams, beat ginger 250 grams, can be reused 3 times, after each use reboil this material can be soaked 100 - only duck.

Exploding roast duck special spice water recipe; two

Cinnamon, pepper, fennel, sannai 10 grams each, row grass, comfrey, vanilla, cinnamon, wicker 5 grams each, party ginseng, angelica 15 grams each.

Crispy water modification;

2.5 kg of water, 300 grams of zhejiang vinegar, 600 grams of caramel, 500 grams of white vinegar, 15 grams of powder, 10 grams of lemon slices, all the ingredients are put together to mix evenly, steamed until melted.

Method of production;

1, the hemp duck dry water control. Put into the pop roast duck special spice water soak for 3 hours. Fish out and hang the crispy water to air-dry.

2, put it into the special oven for popping roast duck, cover it with a lid, and fry it in salad oil at 170°C for about 16 minutes before taking it out of the oven.

Tips

1: the first half of the roast duck, the marinade into the oven, you can avoid baked duck meat is too dry, so that the duck meat to maintain the flavor of juicy, but the second half of the part to be removed, so as to avoid the skin is not easy to bake crispy, the bottom of the roast duck pad potatoes and onions, so that the duck meat can make the taste of flavor and even heat;

2: duck breast meat such as fat places easy to bake paste, duck wings, duck legs and other meat less Bone more places are easy to burn, pay attention to the use of tin foil wrapped, tin foil shiny side out;

3: the power of each oven is not the same, please always observe the duck, if you find that the time is not up, the duck partially darkened, you can take the tin foil to cover the place, you can prevent the paste, the shiny side of the tin foil facing out;