The recipe of roast duck is introduced in detail, the cuisine and its functions: home-cooked recipes to nourish the body, recipes to nourish yin, recipes for malnutrition

Taste: Sweetness Craftsmanship: Roast duck Ingredients: Ingredients : 1500g Peking duck

Seasoning: 200g white sugar. Teach you how to make roast duck, how to make roast duck delicious 1. Use a knife to cut off the esophagus and trachea of ??the duck between the head and neck, and control them. blood, soak it in water at 60℃~70℃ and remove the hair (when removing hair, follow the hair and use even force);

2. Then put it in cold water and use tweezers to pick off the fine hair, remove it and press The following are the processing steps;

① Inflate: Pull out the trachea from the incision on the neck, use an inflator to slowly inject gas, fill all parts of the duck body, and basically separate the skin and meat;

②The purpose is to make the duck have crispy skin and tender meat after roasting;

③Evisceration: Use a sharp knife to cut a 4cm crescent-shaped incision under the right wing of the neck, and use your index and middle fingers to extend from the incision. Put it into the chamber, take out the internal organs, chop off the bladder tips and duck feet, then stuff the duck belly with a small wooden stick (or sorghum stick) with a diameter of 7 cm and a diameter of 0.6 cm, and prop it up on the trifurcate bone to tighten the duck skin to make the roast return to normal. Keep the original shape;

④ Wash the body and hook: Put the duck into a basin of clean water, pour water from the incision under the right shoulder, and insert the index finger of your right hand into the duck's anus to remove the remaining intestines. Let the clean water flow out from the anus. If you pour it twice, you can wash it;

⑤ Then hook the iron hook on the duck neck 3.3 cm away from the shoulder, and penetrate it through the skin on the left side of the neck bone. , the skin and flesh on the right side are pierced;

⑥ Blanch the skin and hang the sugar sauce: hang the duck on the hook and pour boiling water over the duck body to tighten the duck skin, and then add 2 to 3 spoons of sugar juice to the soup , pour all over the body;

⑦ Skin drying: After scalding the skin and adding sugar juice, the fat duck is hung on the back to dry;

⑧ Watering: first plug the duck anus with a wooden plug , then pour boiling water from the edge of the right shoulder, the inside is cooked and the outside is roasted quickly, and the outside is crispy and the inside is tender;

3. After the above 6 steps, the duck can be hung into the prepared Roast in the oven at a temperature of Place the duck breast toward the furnace wall. It is inconvenient to set it on fire directly, otherwise it will be easily scorched;

5. The leg meat is thick and difficult to cook, so it needs to be roasted for a longer time. The roasting time should be based on the size of the duck, whether it is fat or thin, and It depends on the male or female and the climate. It usually takes 50-40 minutes to bake;

6. The duck body is roasted to a uniform brown color and the weight is about 300 grams lighter than when it was first put into the oven.