In the process of making roast duck with skin, if the skin is hard, it will bite a little, which may indicate that its skin is excessively oily and there are problems during or after cooking. Therefore, the roast duck must pay attention to the process of oil production when roasting. If the oil production is enough, then baking should be stopped. In order to avoid skin wrinkles of crispy roast duck after cooking, we must pay attention to grasping every time period and controlling this time during cooking. Not if the temperature is too high. Roast duck burns easily when it is close to maturity. The continuous high temperature will make duck oil fully come out, which will easily lead to excessive hardening of the epidermis during the atonement process in the post-production process.

It should also be noted that in the process of making crispy roast duck, we should not only control the temperature, but also grasp the time. The roasting time should not be too long, otherwise it will burn, and excessive roasting will make the skin shrink excessively and dry the roast duck skin. The duck made in this way is not only unsightly, but also tastes bad. To prevent the skin from being as ugly as a rubber rag, we should start from the details and carefully care for the heat after repeated practice. You can't take it lightly at any time. Crispy roast duck is a traditional Han cuisine, which belongs to vegetarian dishes. Popular in Guangdong and Hong Kong, it is golden in color, crisp and delicious, and both are good wines. Duck meat is the main ingredient, and the cooking skill of crispy roast duck is mainly roasted vegetables. With the flow of people and the exchange of tastes between North and South, consumers all over the country like this product, and many hotels, restaurants and cooked food stalls have processed crispy roast duck.