Cuisine and efficacy: Qingzhen cuisine, private cuisine, constipation recipe, spleen-invigorating and appetizing recipe, malnutrition recipe Technology: roast Yiliang roast duck in dark oven, making material: main ingredient: duck 1750g.

Seasoning: 5g salt and pepper, 5g honey,15g scallion, 5g onion juice, 5g ginger juice, 50g sweet noodle sauce.

Features of Yiliang Roast Duck: Bright refined oil, bright red color, crisp and tender, fresh and fragrant, with remarkable local flavor. The method of Yiliang roast duck: 1. After the duck (strong duck) is slaughtered, it is scalded, fine hair is selected, a small mouth is cut under the left wing, the internal organs are taken out, the duck tongue is taken out, and the front tip of the duck wing and the duck paw are cut off from the joint. Cut reed stalks into forks to save 10 cm, and put them into the chest cavity from a small opening under the wing for support. Wash the onion and take the onion for later use.

2. Put honey on the palm of your hand, evenly spread it on the duck, then hang it on the duck neck with a duck hook, push its wings with a stick, hang it in a ventilated place to dry the skin for 2 to 3 hours, and inject onion ginger juice into the abdomen.

3. The roast duck oven is agglomerated with dry loose net (each oven needs dry loose wool 10kg), and the oven is lit. After 30 minutes, the furnace body heats up, and the loose hair flame has gone down, and then the loose hair charcoal fire is smoothed with a fire shovel. Then hang the duck on the stove mouth, cover it, stew for about 65,438+00 minutes, turn the belly to make the duck evenly heated, and it will be cooked in about 30 minutes.

4. After taking out the oven, pull out the anal reed stalk, dig out the soup in the belly, cut it into strips, and put it neatly in the plate to keep the duck shape. You can also peel and cut the meat, steam the soup without bones, and bring salt and pepper, scallion and sweet noodle sauce when serving.

Tips for making Yiliang roast duck: 1. Ducks must be washed clean, and there must be no dirt on their bellies. Turn the anus upside down and wash it before inserting the reed pole. 2. There is no flame after burning loose hair, but the furnace can radiate enough heat. The duck has a discrete charcoal fire of about 30 cm, and an oil pan will be placed below it to prevent duck oil from entering the fire and burning black smoke to pollute the duck. In recent years, the oil pan has been put in the oil pan.