Beijing roast duck (hanging stove) fuel to jujube firewood is the best, when jujube firewood can not meet the supply, should be taken with peach, apricot, pear and other fruit tree firewood. Fruit tree firewood has less smoke fire hard. Resistant to combustion, has a clear flavor and other characteristics. On the odor of pine, cypress, tsubaki, tung and other firewood, should be prohibited. 2. clear furnace burner. In general, 1 hour in advance of the grill will be cleaned up the residual ash, stay enough charcoal bottom, yards on the fruit wood firewood. Lighting for about 30 minutes, when the oven temperature rises to more than 200 ℃, you can prepare for roasting. Roasting technology 1. Poke the duck plug. Duck blanks into the oven before roasting, the pre-prepared duck plug with skillfully poked into the anus of the duck, and make it stuck in the anus, in order to prevent the body of the duck soup soup outflow. The so-called skillful force means that the action of poking into the plug should be accurate and rapid. Because the duck billet after drying the skin has been taut, stab duck plug, hesitation, left and right twist, is bound to squeeze through the skin of the duck billet, so must be inserted into the card tightly with skillful strength at once.

2.

When the duck billet stabbed duck plug, you can by the duck body of the knife into the boiling water (you can also add an appropriate amount of pepper water, wine), known as irrigation soup. General irrigation into the duck body of boiling water, about eight-tenths of the duck cavity into.

3. Play two times color.

Duck billet enema, but also have to play two times color (that is, the second time to play sugar, and the difference between the first time to play sugar is the sugar content of sugar water to be appropriately reduced). The method is: the left hand lifts the duck hook, the duck billet to the top of the sugar basin, the right hand holds the water spoon, scoop up the sugar water, pouring evenly on the duck billet that is. The purpose of playing the second color is mainly to prevent uneven coloring.

4. Turn roast and crotch.

After the duck blanks hit the second color. To check the hook to hang the duck (to prevent the phenomenon of loose drop blanks and not easy to turn,) and then can be roasted in the oven. In the roasting process, the fire is a key, according to the need to adjust at any time, the general duck blanks just into the furnace, the fire should be burned some strong, with the temperature inside the furnace, as well as the duck blanks on the color of the situation, the fire should be gradually weakened, the furnace temperature is generally controlled between 250 ~ 300 ℃ for good.

Duck blanks into the oven, so that the duck body right back to the fire, about 12 to 13 minutes of baking. When the right side of the back roasted to orange, turn the duck body, so that the left side of the back to the fire, about 7 to 8 minutes. When the left back is the same color as the right back, turn the body and roast the left breast. When the same orange color, the duck can be picked up with a pole, near the fire to lift the left side of the bottom crotch, so that the color between the legs, and then re-hang into the oven, roast the right side of the duck breast, about 2 to 3 minutes. When the right side of the duck breast roasted into orange, and then pick up the duck, teasing the right side of the bottom crotch. When the right side of the crotch roasted to orange, the duck hanging back into the oven, roast its right back, about 5 minutes, and then turn to roast the left back about 5 minutes. The duck's body color is almost even. When the duck body knife mouth overflow white and with oil soup, pick up the duck, again crotch to find the color, can be removed from the oven. A 1,500-2,000 grams of duck blanks can be fully cooked in the oven in 35-40 minutes. For the duck has been roasted, in addition to mastering the fire, time, the color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means that the duck is 7 to 8 mature; when the poured soup is light white with some oil, it means that the duck is 9 to 10 mature. If the poured soup is milky white with more oil and less soup, it means the duck is over-roasted.

5. Remove from the oven and brush with oil.

Making materials

Making materials (11)

After the duck is roasted and taken out of the oven, it should be brushed with a layer of sesame oil while it is still hot to increase the brightness of the skin. It also removes soot and adds flavor. *'&kC8 ZR5 Preparation of ingredients Ingredients for serving Peking duck are mainly: sweet noodle sauce, white pieces of green onion. In order to adapt to the habits of different guests, you can also add refined salt, sugar, pepper oil, ginger, rice oil, garlic, small radish, small onion, cucumber, green radish, etc. as ingredients.

1. Sweet noodle sauce: it is made of flour-based processing and fermentation. Beijing's sweet noodle sauce to "Tianyuan", "six Biju" two families of the best. Has the color, taste, thin and moderate, fragrant and delicious characteristics. After the purchase of sweet pasta sauce, you need to be processed again, in order to eat with roast duck. Processing method is: put the sweet noodle sauce into the basin, according to every 500 grams of sweet noodle sauce to add 125 grams of sugar and 25 grams of sesame oil ratio to good, mix well. Steam on the drawer for about 25 minutes, remove and let cool.

2. Onion white section: to use the high white onion produced in Shandong Province is preferred. It is tender, sweet and crisp and suitable for raw food characteristics. Onion white section of the processing method is: first peeled and washed, cut off the green part, and then cut into 6-centimeter-long segments, the middle of the broken into.

Simple practice

Raw materials: duck half, green onion segments, ginger slices, dashi, pepper, cooking wine, soy sauce, syrup (honey can also be) Method: 1, duck into a larger container 2, into the green onion segments, ginger slices, pepper, dashi, cooking wine, soy sauce, evenly coated with duck, marinated 1-2 hours 3, marinated Duck, the surface evenly coated with syrup 4, preheat the oven at 180 degrees, about 50 minutes in the middle layer, the lower layer of the tray covered with tinfoil 5, cut thin slices of Tea Tips: 1, duck marinade time can be based on personal taste to order, like the original flavor can be shortened marinade time. 2, baking time in accordance with the performance of their own oven to set it, the color of gold can be gold. The traditional crispy water modulation is honey and white vinegar, the ratio is about 2 parts honey to 1 part white vinegar, it should be noted that each application must be thoroughly dried in the skin, especially carefully coated with duck folds, the inner side of the leg and other parts of the duck.

Stewed oven method

The oven has a door, with broomcorn millet first furnace walls and grates within the furnace hot, to be no open flame, will be treated duck on the grates, close the door, so it is known as stewed oven.

Hanging furnace method

Furnace arched mouth, no door, the duck will be treated to hang in the furnace on the iron structure, the following with fruit wood (pear, jujube wood best) fire baking, do not close the door.

Barbecued pork method

and barbecued pork similar to the hand-operated one by one, due to the low yield, time-consuming, has been gradually phased out.　The roasted duck needs to be sliced and served. Slicing technology requirements are high, each duck to come out about 120 pieces, and must be sliced with belt meat, fat and thin. Accompanied by green onions, cucumber strips, seasoning with sugar (this is the court to eat, not now), garlic (has been used less) and sweet sauce (with this one mostly). Staple food has lotus leaf cake or hollow cake.