Under normal circumstances, the hotel is defined as follows: raw burning is made from a piece of fresh meat; Cooked meat is "cooked" before firing, that is to say, the key point of fire is to cook the meat, and then add relevant seasonings in the firing process to achieve the functional effect of improving taste and fragrance. Cooked refers to no longer considering the problem of raw and cooked, but trying to change the seasoning and cortex as much as possible, which is the biggest difference in name between the two. In other ways, there are many similarities. The taste of the first kind of raw meat roasted is purer, because it is instant meat, and its freshness remains in it, that is to say, the meat is original, which can effectively lock the flavor of the meat in the roasting process, thus winning the majority of customers. This is the characteristics and advantages of raw meat roasting. When choosing crispy Macao roasted meat, we should pay special attention to the selection of ingredients. It is best to choose flower meat with epidermis, and choose meat that is neither fat nor thin as the material. Too fat or too thin will affect the taste of meat, so the choice of meat quality is also very particular. Authentic and delicious raw meat with Macao flower skin should be fat but not greasy, with crisp and refreshing skin and salty aftertaste. There are many names for crispy roasted meat, such as Macao roasted meat, Xinshi roasted meat and skinned roasted meat. No matter what the name is, the crunchy feeling makes people feel very special.

Before air-drying, skip the whole process of duck taught by the master at 200 degrees and keep it until it is cooked. Generally, we cook 5-6 Jin of duck, and it will be cooked in 40-50 minutes. Judging the weight of the duck, coloring it, and judging the degree of chest swelling is to lift it and hang it back immediately. However, a batch of ducks always has several special features, that is, the breast meat is thick and not easy to burn through, which is judged by experience. I hope to write an experience. What's the point of those photos? You can't make a duck. The difficulty of roast duck lies in how to make it cooked and tender.