The following is an introduction to the practice of Beijing roast duck for reference. The preparation materials are: duck: 1 duck, honey: a little, white vinegar: a little, cooking wine: a little.

1, duck clean

2, with just boiled water scalded three times, pay attention to burn every place.

3. Mix three spoonfuls of honey, one spoonful of cooking wine, one spoonful of white vinegar and half a spoonful of warm water.

4. Brush the honey water evenly on the duck, everywhere.

5. Put it in a ventilated place to dry for one night.

6. Wash and chop apples.

7, stuffed into the duck's abdomen, and then sealed with a toothpick.

8. After the oven is preheated at 230 degrees, add about 400ml of water to the baking tray.

9. Put the duck on the grill and put it into the oven, with the duck's abdomen up, 2 10 degrees, for 50 minutes.

10、? Turn over and bake for another 30 minutes.

1 1, then roast the duck belly up again at 2 10 degrees for 20 minutes.

12, completed