Introduction to the recipe: the color is persimmon red, the skin is crisp and the duck meat is tender and fragrant.

material

Ingredients: 2500 grams of Beijing stuffed duck,

Accessories: 50g of winter vegetables,

Seasoning: 5g of salt, 50g of sweet noodle sauce, 5g of sesame oil and 30g of honey.

method of work

1. Slaughter and bleed the duck, scald it thoroughly in 60% to 70% hot water, take it out, push it backwards from the breast by hand, remove most of the hair, wash it in a cold water basin, remove the fine hair with tweezers, cut off the double bones of claws and arms, and pull out the tongue;

3. Open a small mouth along the ribs from the left arm, take out the internal organs, open from the neck, take out the crop, wash it inside and outside, and rinse it with boiling water;

4. Beijing and winter vegetables are grouped into groups and put into the abdomen;

5. Wipe the skin evenly with salt water first, then with honey, block the anus with straw knots, insert the trachea under the leg bones, inflate it, and let the air circulate to dry;

6. Heat the furnace with straw, then use the burned straw ash to evenly press the strong fire, hook the throat with a duck hook, put the other end through with an iron bar, hang it outside, hang the duck in the furnace, seal the oven door, and cover the upper mouth;

7. Bake until the duck is persimmon red, and then it can be baked;

8. When eating, start with the lower part of the duck neck and the upper part of the crop, and slice the whole body into pieces and put them on the plate;

9. Wash the radish, cut it into butterflies and put it in a dish;

10. Remove the roots from the onion, wash it, cut it into chopped green onion, and put it in a dish;

1 1. Serve butterfly radish, chrysanthemum onion and sweet noodle sauce with duck slices;

12. Slice the duck leg lean top blade and put it on the plate;

13. Dig out duck oil, chop it up and put it on the lean side;

14. The duck head is broken and placed on both sides of the lean meat;

15. Put the Beijing and winter vegetables in the duck's stomach on the edge of the plate and serve them on the table;

16. Duck skeleton can be boiled in soup and boiled with mung bean noodles.