An oven is essential. Hooks (hook to hang ducks to dry and bake in the oven), duck needles, needles to sew duck incisions. A rack for drying ducks. Fan for drying duck. If conditions permit, you can build an air-conditioned drying room. If the production space is limited, duck meat is rich in nutrients and delicious. It is also a meat that we often eat in our lives. It is delicious and not expensive. There are many ways to make duck meat, such as salted duck with sauce, roasted duck, beer duck, etc. It's very delicious. We sell roast duck downstairs. It tastes pretty good. It's my first choice. The skin of roast duck is crispy and the meat is tender and juicy. There is no fishy or unpleasant smell, this kind of roast duck is very good. So how can you make such roast duck? Let me explain these things in detail based on my experience!

Duck meat is not as delicate as chicken, the meat is rough and inelastic, and it has a strong fishy smell. Yizhou Jun has always stayed away from it, but since GET the secret roast duck recipe, the duck is in Yizhou The ranking in your mind has climbed to the top three, because the meat is really tender and the bones are fragrant. Due to different regions, there are very different styles in the selection of ingredients, production processes, and eating methods. Nanning roast duck and Beijing roast duck represent the northern and southern factions of Chinese roast duck. The roast duck in Guangxi first appeared during the Kangxi period. It originated from the roast duck in Jinling. It mostly uses local sesame duck in Guangxi. The roast duck made has fragrant skin and tender meat, and has a very good taste.

Seasoning: 200 grams of white sugar. Teach you how to make roast duck. How to make roast duck delicious. 1. Use a knife to cut off the esophagus and trachea of ??the duck between the head and neck, control the blood, and place it at 60 Soak in ℃ ~ 70 ℃ water and remove the hair (when removing the hair, follow the hair and use even force); Wash the duck, keep your eyes open and don't let go of a single unplucked duck feather. Then use a sharp knife to remove the glands inside the duck's tip and the lymph nodes at the base of the neck. After cleaning, use your knife to break the whole duck into small pieces. Cut the duck into two-finger-wide pieces, cut the konjac into one-finger-long sections, cut the green onions into strips, slice the garlic and pickled ginger, and chop the pickled peppers;