Beijing duck is used to cook Beijing roast duck, which generally weighs more than 6 kg. Because the average duck is not up to standard, it is necessary to use "filling", so the basic use is to fill the duck.

Step 1

Put the washed and eviscerated duck in the sink, boil a pot of boiling water, and pour the duck skin with boiling water until it is hot, and you will see that the duck skin shrinks immediately when it meets boiling water. This process is repeated three times to destroy the water absorption function of skin tissue and ensure that you eat crispy skin.

Step 2

Insert the duck into a bottle filled with water and set up its wings with chopsticks.

Brush the crispy water (cooking wine, white vinegar, honey and clear water) on the duck skin, and don't miss anything. Then air-dry in a cool and ventilated place until the duck skin is dry and tight. Repeat this process twice. Finally, the dried duck skin is thin and shiny, and it feels like paper. When drying, put a plate under the duck, and the duck skin will drip with oil.