How to make roast duck and how to marinate it?

The roast duck is made of dozens of spices and spices, secretly processed by the standard formula, soaked and marinated at regular intervals, and then baked by rotating roast duck stove, electric or gas heating, the ornamental effect is excellent, the color and flavor are complete, and it can be called a roast duck. Fat but not greasy, soft taste is the biggest feature of fried roast duck.

Later, this dish has been improved by Sichuan people for several years, and has now been included in Sichuan recipes early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant and fish-flavored three silks.

Take out the internal organs, take out the action quickly, the internal organs are intact and not broken, cut off the duck's feet and wings, and then carry out shabu-shabu, wash the duck cavity, duck neck, duck beak, and take out the soft tissue in the back intestine and cavity, so that the duck skin is free of blood.

The duck body is blanched with boiling water, 3-4 times from top to bottom, and then the duck body is poured with sugar water, and the general sugar water is prepared by the caramel and water in a ratio of 1:6-7.

The duck that has been scalded and hung in a cool, ventilated place to make the duck dry, generally in spring and autumn after 24 hours of cooling, 4-6 hours in summer.

Handle the duck first, prepare light soy sauce, chicken essence, salt, five-spice powder, honey, white vinegar, broth, tomato paste, and rose wine and stir well to make a sauce, then spread it on the duck and wait for two hours.

Buy a *** duck, clean it, add ingredients, and then fry the duck in a high-temperature pressure oven, coat it on the surface with honey, and put it in the oven.

Traditional Chinese medicine formula (unit: catty) star anise 2, Xinyi Baikou Shannai tangerine peel 1, pepper cumin 3, cinnamon 1, grass buckle 1, vanilla sand clove 1, ginger licorice 1, Angelica Angelica salt a total of 16 catties, subcontracted 16 bags).

Note: Each catty is packed with a bag, divided into 16 bags, each bag is 100 catties of duck dosage, each package of 1 catty can be boiled with 30 catties of water, boiled 3 times, ten catties of water 40 minutes, 30 minutes, 20 minutes of separate boiling, 10 catties of water each time, after boiling three times the water is combined together and stirred well.

Features of crispy roast duck:

The oil is moist and shiny, the skin is crispy and the meat is tender, the flesh is mellow, the outside is charred and the inside is tender, the aroma is tangy, and it is also rich in vitamins B1, B2 and calcium, phosphorus, iron, copper, manganese, zinc and other trace elements, and 18 kinds of amino acids.

How to eat crispy roast duck:

Crispy roast duck can be eaten in a variety of ways, and is best eaten in a lotus leaf cake or sandwiched in a hollow sesame pancake, with appropriate condiments such as green onions, sweet noodle sauce, garlic paste, etc., according to personal preferences. If you like sweetness, you can add sugar to eat, and you can also eat cucumber strips and green radish strips according to the different seasons to clear your mouth and relieve greasy. The sliced duck skeleton is boiled in soup with cabbage or winter melon, which has a unique flavor.

After roasting, the cold crispy roast duck is chopped into centimeter-wide and centimeter-long duck pieces with bones, and then poured with the whole flavor sauce, which can also be served as a cold dish.

Traditional Chinese medicine formula (unit: catty) Star anise 2, Xinyi Baikou Shannai tangerine peel 1, Sichuan pepper cumin 3, cinnamon 1, grass buckle 1, vanilla sand clove 1, ginger licorice 1, Angelica Angelica salt a total of 16 catties, subcontracting 16 bags) Note: Each catty contains a bag, divided into 16 bags, each bag is 100 catties of duck dosage, each package of 1 catty can be boiled with 30 catties of water, boiled in 3 times, ten catties of water 40 minutes, 30 minutes, 20 minutes of separate boiling, 10 catties of water each time, after boiling three times the water together and stir well.

The recipe is to put in some sweet noodle sauce, put in a small amount of chili, put in a small amount of cumin, then pour in some oyster sauce, put in a small amount of vinegar, put in some millet spicy, and put in some chili sauce. That's a basic seasoning.

Put water in a pot, then add star anise, cinnamon, angelica, grass fruit, Sichuan pepper, cumin, red pepper and boil until boiling, then add rock sugar, salt, cooking wine, beer, monosodium glutamate, chicken essence, honey, green onion, ginger. After cooling, soak the duck in the brine and you're good to go.

Add some green onions, ginger and garlic, then put in some sugar, put in some rice wine, put in some salt, put in some soy sauce, and then put in some monosodium glutamate and chicken powder.

Put cooking oil and oyster sauce in a bowl. Soy sauce. Light soy sauce, pepper and a little white wine, the marinade that comes out of this way is very flavorful.

Star anise, pepper, monosodium glutamate, sugar, thirteen spices, spicy crab, five-spice powder.

Clean the roast duck and marinate it in advance with green onions, ginger, garlic, and cooking wine to remove the smell. Then put it in the pot and add spices, green onions, ginger, garlic, pepper, rock sugar, rice wine, light soy sauce, dark soy sauce, salt, monosodium glutamate, cooking oil, chicken powder, and thick soup. Add water, bring to a boil over high heat, simmer over low heat, and simmer for 40 minutes.

Mix an appropriate amount of Shaoxing wine, soy sauce, refined salt, Sichuan pepper, star anise, sweet noodle sauce, green onion, ginger and peanut oil, evenly spread it on the whole body of the duck, and leave it for two hours to taste.

First of all, pour millet spicy into the bowl, as well as light soy sauce and dark soy sauce, very fresh oyster sauce, thirteen spices, and vinegar, and stir well.

1. First wash the duck, pour the marinade into the duck's belly, and seal it with a toothpick.

2. After that, coat the whole body of the duck with marinade. Put the duck in a glass basin about the size of his body, seal it with plastic wrap and put it in the refrigerator for one night.

3. Take out the duck in the morning of the next day, smear honey and white vinegar on the duck before roasting, wrap the duck in tin foil (to prevent burning), then put it in the oven, bake it at 220F-250F for 4 hours, and turn it to 400F ten minutes before baking to bake the skin crispy.

4. There is no more cinnamon, 2-3 pieces are enough, the taste is too heavy, it is not delicious, and the other materials are arbitrary. In the process of baking, be sure to pay attention to the oven from time to time, and immediately add a piece of tin foil to the place where there is a change of color (like the color of roast duck), and the whole process of 4 hours refers to the time of front and back baking.

5. Immediately after baking, prepare some sweet noodle sauce and sugar mixed well and shredded green onions with pancakes, which feels good. The leftover duck meat can be stir-fried with shredded bamboo shoots, green onions and sweet noodle sauce, a bit like the stuffing in a lettuce bun. Duck rack to roll a soup, put some cabbage, vermicelli, yuba in it, the taste is clear - very good.

6. Roast duck 2Defrost the duck the night before and massage it thoroughly. After that, rinse it with hot water to tighten the skin.

7. Use soy sauce, salt, cooking wine, pepper and rock sugar to add juice, pour it into the hole opened behind the duck, and then stuff star anise, cinnamon, shallots and onions to plug the mouth. After that, I sewed the mouth with a thread, and I was lazy, so I put it on with a toothpick.

8. Mix the sauce with soy sauce, salt and honey, evenly coat the whole body of the duck, and then wrap it in the refrigerator for at least 12 hours.

9. The next day, start baking! Before roasting, I suddenly remembered that I had BBQ sauce at home, so I used this sauce to coat the duck again, then put it in a baking tray and roast it at 350F. I thought the duck should have been roasted directly on the grill, but I was worried about the smoke, and if the oil dripped out of the griddle, it would be too much trouble to clean up, so I would have to put the baking tray away.

10. Take out the duck every half hour, pour out the oozing oil and sauce, and brush with a layer of soy sauce honey salt, so that it is roasted for about two and a half hours, and I adjust it to 300F in the last hour, and finally poke it with a toothpick to make sure that there is no blood coming out.

11. Microwave the tartill, cut each round cake into quarters, shred the shallots, sliced duck slices, dipping sauce and green onions together in the cake, take a bite, that fragrant

12. Duck rack soup, add some cabbage to remove oil, it's really delicious!!

13. Cantonese roast duck; Wash the duck, dry the water, and in the duck's breast cavity, touch the mixed five-spice powder. The green onion and ginger are also put in at the same time, and the star anise is also put in. Place the opening of the duck with a thread.

Spread the honey evenly on the outside and diluted with water. Hang the duck and let it dry. Heat the oven to 200 degrees and put in the dried ducks.

Bake for half an hour on the front and half an hour on the back. It's ready to eat. The taste is the same as that sold in the roast meat shop outside.

1. A large fat duck, thawed and washed.

2. Spray the hair with a small fire.

3. Blanch the duck skin three times in boiling water, mix an appropriate amount of five-spice powder, soy sauce, sugar, and liquor.

4. Massage the duck with seasoning water.

5. Appropriate amount of onion, green onion, ginger and garlic sauce, Sichuan peppercorns, mix with seasoning water, and fill the duck.

6. Marinate overnight in the refrigerator.

7. Take out the contents of your stomach and hang it up to dry for a day.

8. Honey white vinegar liquor 2:1:1, put a little salt, and make crispy water.

9. Brush a layer of crispy water, blow dry, brush another layer after half an hour, blow dry again, and repeat five or six times.