The detailed dosage of the roast duck recipe, thank you big brother

There are a lot of seasonings needed for this, such as roast duck paste.

Roast duck is a very delicious Chinese barbecue dish, the following is the traditional roast duck method and ingredient recipe: Ingredients: - 1 boneless Peking stuffed duck (about kilograms) - Appropriate amount of cinnamon, fennel, grass fruit, star anise, Sichuan pepper, etc. - 50 grams of green onions, ginger and garlic - 50 ml of cooking wine- 20 grams of salt- 20 grams of rock sugar- 10 grams of white pepper Steps:

1.Shred the green onion and ginger, mince the garlic and rinse with boiling water. Put all the herbs and spices in a cloth bag and knot them for later use.

2.Marinate the stuffed duck: Put the green onion, ginger, garlic and spice bag in the inner plate of the stuffed duck, pour in 20ml of cooking wine, and add 1 tablespoon of salt, 3 tablespoons of rock sugar and an appropriate amount of white pepper in order.

It is better to place it in a sealed bag and place it in the refrigerator for more than 12 hours. 3.Roasted cramming:

Take out the whole duck that has been filled, rinse it with water repeatedly, and clean the inside and outside; Then use a kitchen paper towel to absorb the excess water. Hang the duck on the grill, prick the subcutaneous fat with a needle and apply a layer of honey evenly to the surface of the duck with a brush. Preheat to 250 degrees in the oven, then turn to 200 degrees and bake for about 70 minutes.

4.Finally, remove the duck from the oven and let it sit for about 5 minutes.

Cut the whole stuffed duck into slices and serve on a plate. It is even more delicious with cold dishes such as green onion skin, soybean cake, and sweet noodle sauce! I hope this recipe and steps can help you, I wish you a successful production, and the flavor of Li Zaokaidao is very good!

1. Go to the local farmers' market to sell 10 live ducks, each about 3 and a half catties, and the net weight of the duck is about two catties to catties after removing the hair and internal organs, and the meat quality of the fresh duck tastes better than the frozen goods.

2. Remove the internal organs and clean them, and keep the internal organs for pickled pepper and duck offal, waiting for later use.

3. Ingredients: 20 grams of star anise, 18 grams of cinnamon, 10 grams of kaempfera, 15 grams of bay leaves, 10 grams of grass fruit, 15 grams of fragrant fruit, 20 grams of cumin, 10 grams of licorice, 10 grams of white buckle, 12 grams of sand kernels, beat the above ingredients into powder for later use.

4. Prepare seasonings: 900 grams of edible salt, 50 grams of chicken essence, 50 grams of monosodium glutamate, 60 grams of sugar, 200 grams of cooking wine, 100 grams of sugar, put these ingredients into the bucket, add 20 pounds of tap water, and then put the broken marinade powder into the bucket together.

5. Then use a long needle on the legs and chest of the duck to prick a few more thick parts of the meat under the finch.

6. After the duck is put in the mountain and the weather is neat, pour the marinade water, and press the duck with a cutting board on the top of the beam to make it completely submerged.

7. Put the duck on the special clip for roast duck, put it in the oven with the belly facing outward, and control the temperature of the oven between 220 and 230 degrees.

Hello dear! Glad you asked: Clean up the duck the day before, marinate it with seasonings, and put it in the refrigerator to taste. How:

Half a bowl of light soy sauce (I used two large bowls, that is, one circle larger than the small bowl for eating), three tablespoons of cooking wine, a tablespoon of oyster sauce, a tablespoon of sugar, a spoonful of black pepper, a spoonful of thirteen spices, 6 slices of ginger, a cut of green onions, 2 large ingredients (star anise), mix evenly and wipe it on the duck, massage, massage, press the shape of the smile, and then put a few slices of ginger and green onion in the stomach and put them into a sealed bag. In the past two days, remember to give the duck a massage, and the body will be smelly. Then choose an auspicious day, take out the flavored duck, pick the seasoning, and place the smooth and clean duck in a tray lined with tin foil.

Wash two apples, pick a sweet and crisp taste, and after baking, it is sweet and soft, and delicious. Peel the apples, remove the core and cut them into cubes, put them in the empty duck belly, and sew the belly together with a toothpick. The apple is borrowed from the aroma of the fruit tree to make the duck taste richer.

Ingredients such as shallots are placed on tin foil. Oven 200 When preheating, spread the sauce evenly on the duck, then hold the less meaty part with tin foil to avoid burning, put it in the oven, heat the dough up and down for 30 minutes at the same time, and brush the fat from the duck after the skin is dry. Oily, fragrant...

After half an hour, turn the duck over, be careful not to burn, bake for another 30 minutes, continue to brush the oil and rent the lead grease, hee-huh. Finally, put it on the grill and use only the fire to color the duck, and the time is your own.