Steps of quanjude roast duck

1, wool selection. When the duck is bought, first use one end of the tweezers knife head, cooperate with the thumb and twist it close to the duck feathers. If necessary, use the pliers to poke it. Never break the duck skin, especially the duck breast, so as to avoid air leakage when opening the embryo and oil production when baking, which will affect the appearance.

2, hot skin. 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. This step is very important.

3. Cool the blank. Hang the duck in a cool and ventilated place until the skin is completely dry, and it feels more like rough paper when you touch it without skin.

4. color. Honey, white vinegar, cooking wine and water are boiled in a pot, 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.

5. seal. Put the apple core and steamed bread covered with water into the duck's stomach and seal it with a toothpick.

6. Blow. Wash the duck and put it on the wooden table. Put the straw between the skin and the meat from the duckbill 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 air escape. Hold the duck neck and right arm with your thumb and middle finger, and hold the right leg with your right hand. The duck breast lies outward and your hands are squeezed in the middle to make the air fill all parts of the duck. 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 finger touches the place where the air is pumped, there will be a dent.

The trapped fingerprints affect the quality of roast duck.

7. Bake. Bake in the oven until the sauce is red, and wrap the wings and duck legs with tin foil, otherwise they 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.

8. Lotus leaf cake. Wake up for half an hour, pull the noodles into a dose bigger 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 with a warm temperature until the cake bubbles. At this time, the two cakes will crack and split immediately while it is hot.

9. Sliced duck. Roasted duck slices are good, but I can't work as a knife. I should cut cucumber strips, shredded onion and noodle sauce into small pieces with skin and meat.

10, eat. You don't have to teach if you eat, you know.