Oh, the smell makes my mouth water at 8000 feet. In this way, the orange duck skin is covered with crispy duck meat, which is simply mouth watering!
The practice of Beijing roast duck is very complicated: before entering the furnace, the processed duck should be poured into boiling water, so that the duck will be cooked quickly when roasting, and the duck meat will be crispy outside and tender inside. Next, it will be baked. After the duck comes out of the oven, roast the right back of the duck with a knife, so that hot air can enter the duck cavity from the knife edge and make the water in the duck's stomach boil. After roasting for six to seven minutes, when the duck skin on the right back side of the duck is orange, turn it over, roast the left back side of the duck for three to four minutes, then roast it for four to five minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature. In this way, a delicious roast duck will be fine. Whenever the chef cuts a piece, I want to put it in my mouth at once and enjoy the delicious food alone.
Whenever a particularly fragrant Beijing roast duck is served on the table, I first leave a duck leg with my hand, but before it reaches my mouth, a strong fragrance slowly runs into my nostrils, getting stronger and stronger, and I quickly chew it. Wow! That taste, twice as good ~ silky meat, accompanied by the spicy taste of Xiaokang beef sauce, has been rotating to the depths of the stomach, one word: cool, two words: cool, three words: cool! Taking a bite of duck is like waltzing on your tongue. How delicious!
Beijing roast duck tastes really delicious! Did you drool all over the floor after listening?
Sixth grade: Zhang Yuhan