[Main materials and auxiliary materials]

Duck 2000g, Melaleuca Cake 24 pieces of shrimp slices15g ginger10g.

50 grams of onion strips, 25 grams of onion balls, 0/5 grams of yam/kloc-and 0/5 grams of star anise/kloc-.

Seafood sauce 50 grams sugar water 50 grams peanut oil 500 grams.

[Cooking method of duck slices]

The method of slicing duck is 1. Put a rope around a duck's foot, then hang it around its wings, straighten the duck's neck, cut its throat and bleed, and soak it in hot water at 70℃ for hair removal. Open a small hole at the bottom of the right wing, and break three ribs with a knife in the small hole. Dig out the esophagus and trachea first, and then tick off the urine, intestine and kidney water film in the anus. After the viscera and lungs were removed, the lower joints of feet and wings were cut off and supported in the cavity with a bamboo with a diameter of about 12 mm and a length of about 6.5 cm. Put it in a boiling water pot and cook until the duck skin becomes hard. Take it out and dry it a little.

The practice of sliced duck II. Beat ginger and onion strips flat, fill them with yam and star anise into the duck cavity from the opening at the bottom of the wing, pull off the anal wing hair, plug it tightly with a cork, put the duck on a clean chopping board, insert it from the inside of the leg with a long iron fork, pass through the shoulder, wrap the duck neck around the iron fork, and finally insert it tightly into the jaw with the fork tip.

Practice of slicing duck 3. Hold the fork handle with both hands so that the fork tip tilts slightly upward. Roast the duck head, neck and tail on a charcoal stove until it is light red. Heat the wok in the middle of the wok, add a catty of oil, heat it to 50%, fry the shrimp slices until crisp, pour them into the hedge to drain the water, take them out and put them on a large plate. Immediately use Wanghuo roast duck until it is dark red and cooked.

The practice of duck slices 4. Put the freshly roasted duck on the chopping board at once. Cut it into 24 pieces with a kitchen knife, spread it flat on the shrimp slices, and serve it quickly. At the same time, serve thousand layers of cakes, onion balls and seafood sauce.

Method 5 for slicing ducks. Cut off the sliced duck's head, wings, tail, legs and chest, heat the wok over medium heat, add one catty of oil, cook until it is five-cooked, add the duck's head, wings, tail and chest, fry for about 1 minute until it is cooked, take out the pieces, and then take them out in duck shape.

[Key technology of duck slices]

1. When unhairing, the water temperature should be appropriate, too high, the duck skin is not easy to be colored, too low, and the fine hair is difficult to pull out. It is also easy to pull out the epidermis and spots when baking.

2. When supporting the duck, one end of the brace is flattened, and the other end is obliquely cut into forks, with the flat end facing the duck breast and the fork end facing the back.

3. Keep turning when roasting, so that the ducks can be heated evenly.

Flavor characteristics of duck slices

1. "Jinling sliced duck" originated in Nanjing and was named Jinling in ancient times. It is said that in A.D. 1368, Zhu Yuanzhang, the first emperor of the Ming Dynasty, established his capital in Nanjing, and he had perfect roast duck skills in the Imperial Dining Hall. In the 19th year of Yongle (142 1), Zhu Lu, the founder of Ming Dynasty, moved to Beijing and brought the roast duck technology, but it was later promoted through business contacts. At first, the methods of preparation were very different, and then they gradually changed. Until the end of the Qing Dynasty and the beginning of the Republic of China, Guangzhou Wanzhan Hotel established the method of "close skin" hanging sugar open hearth barbecue, and then established the unique style of Guangdong barbecue duck (goose). But people are still used to calling it "Jinling sliced duck" to show its origin. During the Guangxu period of the Qing Dynasty, Hu Zijing, a native of Nanhai, wrote "The Poem of Yangcheng Zhi Zhu": "Hanging roast duck is beautiful and fragrant, but it is better than roast duck. It is not so much ancient as thin and fat as cheap. " You Yun said, "Wan Station on the corner in the middle of Baohua in Xiguan is famous for hanging roast duck, which is more beautiful than Jiangmen roast duck in Zhou Gang. The roast duck hanging in the cheap square of Beijing Mishi Hutong is extremely fat and sweet, often five or six pounds. " Ducks in a million piles win by being thin. "2. This dish is deep red and shiny, with crispy skin and smooth meat. Served twice, with different tastes. Originated in Jiangsu, it has been introduced to Guangdong for a long time. The production method has been changed many times, and now it has become a famous Cantonese dish.