As a roast duck lover, I try to sum up from four aspects. There are still various factors in the crispy roast duck ~

1. Choosing ducks, as the soul subject, how can you produce fine products without choosing good ducks? We all know that young ducks are tender and juicy, but the skin of too young ducklings is too thin to have a good effect. Moreover, young ducks have a molting period. Once the ducks in molting period are selected, not only the hair is difficult to remove, but also the surface layer is very rough and difficult to color. Although the roast duck is only fat and delicious, its meat quality is too tight ~

2. Scalding: Many friends know to sugar and air dry, but ironing is also a very important step. After a quick pass in 100℃ hot water, the epidermis is more compact and the pores are better contracted.

3. Beating sugar: After wiping off the water, you can beat sugar/peel water. The main ingredients are maltose, red and white vinegar, cooking wine and baking soda powder, with different proportions, but you still need to study more if you want to beat ducks with rosy color, smooth leather and bright jujube color ~

4. finally, it is air-dried. this is nothing compared with the previous ones. take time to blow it.

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