Practice of Charcoal Roasting Pipa Duck
There are many ways to cook duck with pipa. Here are some steps to cook ducks with charcoal:
Material: 1 white duck.
Seasoning: 30g of roast duck, proper amount of skin water and 80g of homemade charcoal barbecue sauce.
Tools: 2 barbecued pork needles, 1 barbecued pork hook, 1 scissors, 1 brush, 1 pot and spoon filled with epithelial water.
Self-made charcoal roast sauce formula:
Ingredients: 500g of seafood sauce, 500g of sauce, 300g of sugar, 200g of oyster sauce, 75g of soy sauce, 75g of sesame sauce, 75g of peanut butter, 75g of south milk, 75g of sufu, 0/5g of monosodium glutamate/kloc-,0/5g of chicken essence/kloc-,minced garlic and chopped green onion/kloc-.
Practice: Mix chopped garlic and chopped red onion with various sauces and stir well.
Usage: used as barbecue material of charcoal roast duck.
Production method:
(1) Put the white duck on the workbench. Handle its wings with a knife, and pay attention when cutting. Pull out its wings by hand and cut them to the roots of the duck wings (or leave its heels). Cut off the duck leg in the same way (to the thick part of the duck leg, or leave the heel).
(2) Treat the duck's belly with a knife and clean the duck's internal organs.
(3) Stripping the sternum of the duck, and cutting off the newly stripped sternum with scissors. Before peeling off the other sternum of the duck, cut off the brittle bone with a knife, and then cut off the other sternum in the same way.
(4) Turn over the pipa duck with its sternum removed, with the duck's back facing upwards, and flatten its protruding back meat by hand. Then turn it over again and cut the thick part with a knife to facilitate pickling and tasting.
(5) Knead the duck meat evenly with about 30 grams of roast duck material, and knead it more at the thick part of the meat. Curing time exceeds 30 minutes.
(6) Use 1 barbecued pork needle to penetrate into the meat from one end under the skin of duck wings, the needle passes through the meat and then the other end, and the other 1 needle penetrates into the meat from one end with skin under the leg, then passes through the meat and then passes through the other end.
(7) Put the duck back in its original place and hook it under its wings with a roast hook. Bend the duck head into a circle.
(8) Sprinkle the formed duck skin with boiling water, and then smear it with water.
(9) The duck is shaped like a pipa, hence its name. Hang ducks with skin water in the air to dry.
(10) Brush 80g of charcoal roast sauce evenly on duck meat.
(1 1) Start a charcoal fire in the oven and wait for the fire to stabilize. Put the pipa duck with the sauce, let the duck skin face the fire, cover the oven and start cooking.
(12) burn for 30 minutes, and the clear oil will drip out and be cooked, then take out the furnace and put it on the plate.
Remarks:
When the sauce is served, the marinade should not touch the duck skin. If you come into contact with duck skin, you should immediately wipe the part of the marinade with a clean rag, otherwise the appearance and flavor of the part of the marinade will be completely changed after burning.