My parents have been in this business for more than 2 years. After dropping out of school, I worked as an intermittent helper for a long time, and then I worked in a relative's hotel kitchen. Until 218, I returned to this industry. Because of the epidemic, business is bleak and it is impossible to maintain the store. Below I will explain my production method as detailed as possible.

first, of course, you must have tools. If you want to do a good job, you must sharpen your tools first. In other words, you should have basic utensils for making roast duck.

an oven is essential. Hooks (hooks for hanging ducks to dry and baking in the oven), duck needles, and needles for sewing duck knives. A shelf for drying ducks. Fan for drying ducks. If conditions permit, you can get an air-conditioned drying room. If the production space is limited and there is a hanging oven drying method, this will save the shelf space for hanging ducks to dry, and the cost of air conditioning fans, electricity bills, time, etc., but we should pay attention to some details, which will be discussed later. Of course, the pots, pans, stoves and anvil pools in the kitchen will not be described in detail.

second, I think the roast duck is the most important part. Sauce, spices, skin water.

First of all, the sauces used are nothing more than Houzhu sauce, seafood sauce, barbecued pork sauce, ribs sauce, ground black bean sauce, peanut butter, sesame sauce, south milk, fermented bean curd, soy sauce and oil consumption. There is little difference between different teachers and different methods, and each has its own flavor. There is no standard for this, and it is a good formula if it suits the local taste. Stir these sauces evenly according to a certain proportion to make duck sauce, which can also be called raw sauce. Some masters need to make mature sauce in the next step, which will be discussed separately below.

Then there is the roast duck salt.

salt, sugar, chicken essence and monosodium glutamate are needed. This is the foundation.

spiced powder, thirteen spices. This is flavoring

Maybe some masters will use ethyl maltol, 3a spice and so on to flavor.

but I choose to buy dry spices and powder them myself, and I need a lot of spices, including star anise, Amomum tsaoko, cinnamon, dried tangerine peel, fragrant leaves, nutmeg, clove, galangal, licorice, fennel, black pepper, citronella, Amomum villosum and red pepper. The reason why you choose spices to powder yourself, first, every spice can be checked by yourself, so as not to use defective products caused by mildew and dampness. Secondly, I don't use spice powder to make brine, but use the original spice.

third, skin water. For watering duck skin.

It is also the reason why the skin of roast duck is red and crisp after roasting.

the skinwater I use here is more conventional.

white vinegar, red Zhejiang vinegar, maltose, high-alcohol liquor. Some masters will also put flour, baking soda, fresh lemons and so on. There are also some roast duck crispy noodles, crispy noodles and so on. There are a lot of proportions on the Internet, and the difference is not big. What is important is the proportion of each skin water. Every master will control the corresponding furnace temperature to bake. Simply summarized, low sugar content leads to high furnace temperature, while high sugar content leads to low furnace temperature.

stir the salt, sugar, chicken essence, monosodium glutamate and various spice powders evenly to make the roast duck salt.

Roasted duck sauce, roasted duck salt, and some raw materials, such as ginger, galangal, scallion, garlic seed, garlic sprout, scallion, garlic sprout, coriander, etc., are evenly fished according to a reasonable proportion, which is the duck material filled in the abdominal cavity of the duck.

here is the difference between raw sauce and cooked sauce.

raw sauce means that all kinds of sauces are stirred evenly enough to be kept in cold storage without being pushed and fried.

The cooked sauce is the raw sauce fried with oil. The advantage is that it is more fragrant, and it has an oil cover after high temperature, so it is easier to preserve. There is a problem here that we should pay attention to pushing the shovel when frying, and we should not paste the bottom, or a pot of sauce will be ruined.

the next step is to choose ducks.

I only talk about my personal experience here. Does not represent the choice of industry norms.

First, choose 12 to 14-day-old blue-headed ducks, and female ducks are better. Live ducks weigh six pounds. This kind of duck is the best and looks good when roasted.

or wild ducks, which are thick and big. It's not easy to roast, but the price is cheaper than that of Qingtou. The roasted meat is not fatty, and it's relatively delicious than other cheap ducks, and it's costly and weighs heavily.

at the end, choose 6-7 days of water ducks, which is cheap. But the taste of duck is biased. The advantage is that it is cheap and looks good when baked, but it is definitely not as delicious as the first two.

After choosing a duck, slaughter is also the key. If you have the conditions, it is best to choose a duck that has been slaughtered and washed. Which one is well killed, suitable in size and fresh, you should take that one. But if you choose a live duck, you should tell the butcher that it is a roast duck. The scalding water temperature should not be too high, the hair should not be beaten by machine, and the skin should not be damaged. The brighter and more complete the skin, the better the roast will look. Don't cut too big when you open your stomach.

like this, the water is too hot when killing ducks, and the skin has been baked during plucking, which is ugly.

well, a batch of killed ducks are sent to the store. First of all, simple cleaning is aimed at the duck lungs, throats, and broken guts that the butcher didn't clean for you. Occasionally, it is inevitable to clean the abdominal cavity.

Then the stuffing is to fill the duck's abdominal cavity with duck material (a mixture of duck sauce, duck salt and raw spices). Personally, I use the proportion of .6 ginger, 1 garlic, .5 small onion and .8 small onion to get it evenly, and see how many raw material heads there are. Basically, one tablespoon of raw material heads is matched with one tablespoon of roast duck salt and five tablespoons of roast duck sauce, and then mixed evenly again. The duck sauce and duck salt packed separately can be preserved for a long time.

when seasoning, a duck has 1.5 tablespoons of duck material. Rub the duck's inner cavity evenly with your hands. If time permits, turn it over and marinate it with your chest down for several hours. If you don't have time, you can sew directly. There are left and right stitches, there are stitches around, there are videos on the internet, and it is difficult to tell the text in detail. Practice makes perfect, and it is best to tie the thread. Try to keep the broth oozing from the duck's belly during the roasting process.

after all sewing, you need to inflate it. At this time, you can boil a large pot of water and prepare to iron the skin.

there are two steps to inflating, that is, flushing once before sewing without stuffing. This has the advantage of avoiding that improper inflation will cause the sewing needle to swell and leak soup after the seasoning sewing needle is tied. However, you can also sew a needle and then inflate it after you are familiar with it. Generally, there will be no mistakes. The purpose of inflation is to separate the skin and flesh of ducks. You can watch some inflatable videos of roast ducks on the Internet. It should be noted that the skin and flesh are not easy to separate at the back and thighs, and you need to scrape them with your hands to achieve the goal.

aerate, and you can iron the skin when the water boils. The purpose of scalding duck skin is to tighten duck skin and wash away surface stains, so the water can be kept at 9 degrees. A little baking soda or cooking powder can be added to the scalding water to make the duck skin more crisp.

scald one duck in five or six seconds, and the skin will be cooled with cold water after tightening. However, immediately put it in a cold leather bucket, wrap it with skin water, and at the same time let the duck quickly cool down, so as to avoid that the continuous heat will make the duck skin overcook and lead to oily water, and the oily skin water will not stick, so the sugar in the skin water will not stick to the duck skin, and the roast duck skin will be uneven red, because the red color of the duck skin is due to the high temperature coking of the sugar. This can be understood by understanding the sugar color. If you don't have a good one, hang it with a duck hook and hang it outside in the air. Deal with them one by one, and then the air drying process. (Skin water here, I will talk about my proportion, twelve bottles of nine-degree glutinous rice white vinegar, six bottles of red Zhejiang vinegar, two and a half kilograms of maltose, and one bottle of Erguotou or rice fragrance.) After scalding the skin, cool and clean the duck's surface with clear water, which is beneficial to the duck's skin water. It is clean and can be stored and recycled for a longer time.

it's hot, so you should put it in a cool place, or choose a cool time to complete this step. If there is an air-conditioned room, you don't have to worry about this problem. If there is no air-conditioned room, just blow it with a fan, then choose a cool place or a cool time, such as midnight or early morning. If there are no conditions, make a fire in the oven in advance, hang the oven directly after the skin water, and dry it at low temperature, which is the most convenient, time-saving and work-saving. But the effect will not be as good as that of air-conditioned room and fan blowing. All my works above are hung in the oven for drying, and my site has no conditions for refrigeration and air drying.

the degree of air drying is that the duck skin is dry and hard, not sticky to hands, but feels like a hard paper shell.

finally, it was baked.

If the ducks are air-dried in the cold room, observe the degree of air-drying and the time when the ducks come out of the oven, preheat the oven to 2 in advance, and then the ducks enter the oven with their backs to the fire. The furnace temperature can be raised to 25 at first. Observe the coloring of ducks after 2 minutes. If the coloring is uniform, no operation is needed. Just cool down to 2 and continue baking. If the color is uneven, or the color is not enough, it is necessary to find out the specific reasons, whether the duck skin is injured, the scalded skin is not sticky, or the air drying is not in place, and the sugar content in the skin water is not enough.

There's no time. I haven't finished writing many details. Let's leave it at that! I hope I can help my friends in need.

I believe many people like to eat roast duck. It is crispy and tender on the outside, delicious and delicious. I also like to eat roast duck very much. I will buy it once every few days and occasionally cook it at home. It is delicious and affordable. The ingredients for cooking roast duck should be fresh, and the sauce and heat are very important. The roast duck made in this way is delicious and delicious.

Duck meat is nutritious and delicious, and it is also the meat we often eat in our lives. It is delicious but not expensive. There are many ways to make duck meat, such as salted duck, roast duck and beer duck, which are all very delicious. The roast duck is sold under our building, and it tastes good. I will buy it once every few days, and I will cook it at home if I have time. It is simple to make, delicious and affordable. Let's come here. First, the steps of making roast duck

1. Prepare the ingredients: a duck, onion, garlic, ginger, dried onion, coriander, fragrant leaves, star anise, 3 grams of spiced powder, 5 grams of thirteen spices, 5 grams of sugar, 3 grams of licorice powder, 5 grams of ginger powder, 3 grams of pepper, 7 grams of salt, 15 grams of soy sauce, 1 piece of south milk, 5 grams of soybean sauce. Red Zhejiang vinegar

2. Duck should choose fresh, intact and undamaged duck, clean the duck's internal organs, rinse them off, chop off the wings and feet of the duck, wash the ginger and shred them, wash the onion and chop the chopped green onion, wash the garlic and pat it to pieces, and put the parsley into a bowl for later use.

3. Next, prepare the powder. Add thirteen spices, five spices, white sugar, licorice powder, galangal powder, pepper powder and salt into one bowl and stir well for later use. Mix the sauce in the other bowl and add soy sauce, south milk, soybean sauce, Zhuhou sauce, seafood sauce and oyster sauce and stir well for later use.

4. Prepare a little high-alcohol liquor, wipe the duck's stomach with liquor, put all the prepared sauces, powders and spices into the duck's stomach, and wipe the sauces and powders evenly in the duck's stomach by hand.

5. Sew the duck with a needle, pump it up after sewing, put air holes in the duck's neck, and drum it up. Boil a pot of boiling water, add a little salt to remove oil stains, scoop up boiling water and pour it evenly on the duck for several times. After the duck is shaped, let it pass through cold water.

6. Next, naughty water, add white vinegar, maltose, rice wine and red Zhejiang vinegar into the basin, stir well, scoop up skin water with a spoon, pour it evenly on the duck, pour it everywhere, hang it up and air dry the duck with a fan.

9. After air drying, you can start roasting. The temperature of each oven is different, and the roasting time is also different. It can be decided according to your own actual situation. Generally, it takes 5 minutes to roast, and the delicious roast duck is ready, crisp and tender outside, delicious and delicious.

Tips

1. To cook roast duck, you should choose fresh duck meat, and the duck meat should be cleaned. Wipe it in the belly with white wine, which can not only increase the flavor, but also remove the fishy smell. The sauce and powder can be adjusted according to your own taste.

2. After cooking the roast duck, water it evenly with boiling water, so that the duck skin can be tightened and shaped, and excess oil can be removed. After boiling water, water should be poured immediately with cold water to prevent the skin from getting oily, so that the skin water cannot be hung evenly.

3. When the skin water is hung, it must be poured evenly, everywhere, so that the color will be even and the color will be even when baked. When baking, you can decide the baking time according to the temperature of your own oven.

conclusion: the roast duck with tender skin, crisp outside and tender inside, fresh and delicious, and bright red color is ready. It will make your mouth water when you take a bite. The sauce is full, crispy and delicious, and the skin is tender. It's really delicious. It's easy to make at home, delicious and affordable. Anyone who likes to eat roast duck can try it.

hello! Glad to answer your question! I cook roast duck, too. Let's share with you how to cook roast duck to be delicious!

first choice, the roast duck is crispy in skin and tender in meat. There is no fishy smell and miscellaneous smell, so the roast duck is very good. So how can you cook such a roast duck? Explain these things in detail in my experience!

first: duck first, choose some white water duck or hemp duck with a little fat body. These two kinds of ducks are better for roast duck.

second: marinate it with sauce and dry powder spices to make it tasty, and then go through some steps of roast duck and fire it in the furnace.

thirdly, it is the key to make the skin crispy and tender, and the meat quality is not good if it is not cooked well. For example, the duck is fishy if it is undercooked, or it is overcooked, so it must be cooked well!

how to fire? first, preheat the furnace, and then fire. generally, the temperature is 22~23.

Finally, we should pay attention to the fact that vinegar, maltose and wine should be used as much as possible to cook duck skin water, which is very good, because vinegar will make roast duck skin brittle, vinegar can be volatilized, wine can remove fishy smell and enhance fragrance, and maltose will turn roast duck into jujube red, so that the roasted duck skin will not have miscellaneous taste, and it will be very fragrant and full of original flavor.

As a staunch carnivore, Zhou Jun has never been very picky about meat, but there is an exception, that is, duck meat.

Duck meat is not as delicate as chicken meat, its meat quality is rough and inelastic, and it has a heavy hairy smell. Zhou Jun has always stayed away from it, but since he got the secret roast duck, the ranking of duck in Zhou Jun's heart has climbed to the top three, because it is really, really! Beautiful! Taste! Yes!

Come and learn to be a duck from Zhou Jun! (Er, there seems to be something wrong ...)

The secret roast duck method:

Raw materials: half a fresh fat duck, barbecue sauce, soy sauce, prickly ash, star anise, ginger slices, honey, white vinegar, five-spice powder, salt, cooking wine and moderate oil consumption.

1. blanch the fat duck with hot water to remove the fishy smell, and evenly spread salt on the surface.

2. Mix the fat duck with a little cooking wine, soy sauce, oil consumption, pepper granules, star anise, ginger slices, a proper amount of five-spice powder and a little honey to make a sauce, and put the duck in, so as to ensure that it gets inside and outside the duck.