Duck 1 apple 1 apple (peel off the meat of the apple and leave the stone)

200-300 grams of flour the size of a fist for two people.

ingredients

2 teaspoons of honey and 2 teaspoons of cooking wine.

White vinegar 1 tsp water 2 tsp

Shredded onion and cucumber according to personal preference.

The amount of salt in the noodle sauce is appropriate according to personal preference.

Steps of Quanjude Roast Duck (Ultra-detailed)

1. Wool selection: When ducks are bought, first use the end of the knife head with tweezers, and twist it with the thumb close to the duck hair. If necessary, use the pliers to poke it. Never choose to break the duck skin, especially the duck breast, so as to avoid air leakage during embryo opening and oil loss during baking, which will affect the appearance.

Illustration of quanjude roast duck (ultra-detailed) 22. Scalding: it is very important to make a pot of boiling water, always keep the water boiling, and pour it on the duck with a spoon until the skin surface is tight.

3. Cool the blank: hang the duck in a cool and ventilated place to dry until the skin is completely dry, and it feels more like rough paper without skin.

4. Coloring: honey, white vinegar, cooking wine and water are put in a pot to boil, and they should be poured evenly like the scalding step, otherwise the baked color will be uneven. Then let it dry thoroughly. It takes about 1-2 hours for each airing. Note that this step should be repeated four times, and the effect is good. It is recommended to do this work one day in advance, otherwise it will be very troublesome.

Illustration of Quanjude Roast Duck (ultra-detailed) 55. Sealing: Put the apple core and steamed bread covered with water into the duck's belly and seal it with a toothpick.

6. Blowing: Wash the duck and put it on the wooden table. Put the straw between the skin and the meat and blow it hard. Hold the neck and the straw together with your left hand, and slowly blow air into the subcutaneous fat and connective tissue of the duck. When the air is 80% full, hold the root of the duck neck tightly with your left index finger to prevent it from escaping. Hold the duck neck and right arm with your thumb and middle finger, hold the duck's right leg with your right hand, and lie down with your hands in the middle. After the duck blows, it can no longer hold the duck breast with its hands, only its wings, leg bones and head and neck. Because the fingers touch the place where the air is pumped, there will be sunken fingerprints, which will affect the quality of roast duck.

7. Baking: Bake in the oven until the sauce is red, and wrap the wings and the lower parts of duck legs with tin foil, otherwise it will burn. /kloc-Bake at 0/70-200 degrees for 40-60 minutes, depending on the oven. My house automatically turns over. If it can't be turned over, roast the duck breast first, and then roast the duck back. But before roasting, the duck must be completely dry and shiny, and the skin and meat are separated, like wax paper.

Illustration of the practice of Quanjude Roast Duck (ultra-detailed) 88. Lotus leaf cake: wake up for half an hour, pull the noodles into a dose larger than the dumpling skin, brush the oil between the two doses, and make a cake with a diameter of about 20 cm. Put the cake on the pan, and the cake will bubble. At this time, the two cakes will crack and split immediately.

9. Sliced duck: Roasted duck slices are good, but I can't work as a knife. Each piece should have skin and meat, cut cucumber strips, shredded onion and noodle sauce as small ingredients.