For example, Beijing roast duck, the color should look good, relying on the crispy skin and water color.

For example, the color of beer roast duck should look good, but also depends on the coloring of marinade.

Now there is another way, there is a red barbecue sauce, which can keep the color of the roast duck for a day when it is almost cooked:

Just melt the white sugar with oil, and the boiled sugar is brown sugar juice. The proportion of sugar should be high (it is best to boil it into syrup with sand sugar), or add it after melting high-temperature resistant monascus with a small amount of wine, or brush a little oil-soluble paprika red pigment+melted sugar (using natural edible pigment allowed by laws and regulations to color, malt syrup is effective). Uneven coloring should be due to poor furnace temperature control. Don't always open the lid. And air drying equipment.

You can also use boiled duck crispy water: white vinegar 10 kg, maltose 2 kg, red vinegar 1 bottle, rose dew 0.5 kg; It must be crisp and beautiful.