How is roast duck made with sauced duck? It s so delicious

Only sauce duck, new style sauce roast duck.

1. Material selection: The juice duck is unique in the selection of materials, only using the growth cycle of 75 days, the weight of catty, the palm length of about 8 cm, the wingspan of 60 cm, the feathers without variegation of the Cherry Valley lean white duck (at this time the duck is having the characteristics of more meat but not greasy).

2. Cleaning: Each roast duck is strictly required to be soaked for 6 to 8 hours, the purpose is mainly to remove the blood and the fishy smell in the duck meat, and at the same time clean up the debris in the lungs, trachea and esophagus of the duck embryo.

Secret marinade of Chinese herbal medicine: The duck is marinated with Chinese medicinal materials from 42 different origins to ensure that it is fresh and sweet, and the meat is fragrant and fragrant at the same time, nourishing the stomach and kidneys, relieving cough and phlegm.

Hour pre-brewed honey lock freshness: The unique secret honey sauce is pre-brewed for 12 hours, and is carefully and evenly smeared on each duck embryo to ensure that the temperature is controlled by heat during roasting, and the flavor is fresh, and the gravy is blocked in time to retain the fresh and tender taste of each duck.

Degree dome special oven: The special oven for duck sauce uses a 110-degree dome semi-ovate shape to better maintain a constant temperature to ensure that the surface of the roast duck is more uniform in color and the meat is more refreshing; At the same time, the smoke reflows back into the furnace body, and the smoky aroma is repeatedly impregnated into the duck meat.

Minute simmer roasting: Before the duck is put into the oven, the inner wall temperature of the stove must be burned to 180 degrees with a fruit charcoal fire, and the duck is put into the oven in turn and covered, and roasted for 45 minutes after a high temperature of 260 degrees, and the duck is baked when the whole body slowly turns jujube red. At this time, the duck appearance is full and jujube red, the color is oily, the duck meat is juicy, the skin is crispy and the meat is tender, and the burnt fragrance is overflowing, it is a juice duck.

Why do you want to do it yourself, if you want to eat, you can go to the store to buy it, it's really not good, you can open a shop downstairs in your house, and you can make money, and you can have roast duck to eat every day, think about it.

Summary. Hello, roast duck soup is a delicious soup, and its taste depends mainly on the ingredients chosen and the cooking method. Here are some tips and suggestions for making roast duck broth to make it taste even more delicious.

First, choose high-quality roast duck and duck bones for a richer flavor and nutrients. Bring the duck bones to a boil in cold water to remove the foam, then add spices such as onion, ginger and garlic and cook until the broth is thick. Second, add the right amount of seasonings, such as salt, pepper, soy sauce, and sugar, to enhance the taste.

You can also add some Chinese herbs, such as wolfberry, codonopsis, astragalus and red dates, to enhance the nutritional value and taste of the soup. Finally, adjust the taste to your personal taste. You can add some spices such as chopped green onions and coriander to add aroma and texture to the soup.

If you want a richer flavor, you can cook the soup until it thickens or add some starchy water to thicken it. 

Hello, roast duck soup is a delicious soup, and its taste depends mainly on the ingredients chosen and the cooking method. Here are some tips and suggestions for making roast duck broth to make it taste even more delicious. First, choose high-quality roast duck and duck bones for a richer flavor and nutrients.

Bring the duck bones to a boil in cold water to remove the foam, then add spices such as onion, ginger and garlic and cook until the broth is thick. Second, add the right amount of seasonings, such as salt, pepper, soy sauce, and sugar, to enhance the taste. You can also add some Chinese herbs, such as wolfberry, codonopsis, astragalus and red dates, to enhance the nutritional value and taste of the soup.

Finally, adjust the taste according to personal taste. You can add spices such as chopped green onions and coriander to enhance the aroma and texture of the soup. If you want a richer flavor, you can cook the soup until it thickens or add some starchy water to thicken it.

Hello, thank you for your consultation, about your questions, for you to answer the following model: to make roast duck soup you need to use high-quality ingredients and oranges and seasonings, and master the appropriate cooking skills. By experimenting and tweaking, you can create a delicious, nutritious roast duck soup.

The soup of roast duck is usually made of duck bones, ginger, green onions, cooking wine, and other ingredients. You can add some seasonings according to your preference, such as salt, sugar, soy sauce, pepper, etc., to enhance the taste. Here's a simple recipe for roast duck soup:

Ingredients required:- 200 grams of duck bones- 20 grams of ginger slices- 2 sections of green onions- 2 tablespoons of cooking wine- 1 liter of water- appropriate amount of salt- appropriate amount of sugarProduction steps: 1

Wash the duck bones and boil them in cold water, discard the water and rinse them with clean water. 2.Put the duck bones into the water, add cooking wine, ginger slices and green onion white, boil the nucleus, turn to low heat and cook for about 1 hour.

3.Add an appropriate amount of salt and sugar to the cooked roast duck broth, and adjust the appropriate amount according to personal taste. The resulting soup is delicious and can be enjoyed with roast duck or as a soup.

Provide a relatively simple and easy method: Ingredients:- Roast duck bones and leftover meat - 1 onion - 1 carrot - 2 stalks of celery - 4 cloves of garlic - 1 coriander root (optional) - 5 cups of water - 1 tablespoon of soy sauce - 1 tablespoon of dry starch (optional) - salt and pepper to tasteSteps:

1.Wash the duck bones and remaining meat first, then cut into small pieces and place in the pan 2Add the onion, carrots, celery, garlic and coriander root, then add 5 cups of water, then bring to a boil over high heat, reduce the heat and continue to cook for half an hour

After cooking, pour the boiled soup into a strainer and filter out the solids to get a clear juice 4Add soy sauce, salt, and pepper to the boiled soup, and adjust the amount of seasoning according to taste.5If you need to increase the consistency of the soup, you can add an appropriate amount of dry starch and stir well, and then boil the Tanchang type to make the roast duck soup taste better, it is recommended to use an appropriate amount of fresh pepper and not too much to avoid being too spicy.

The ratio of salt and soy sauce also needs to be adjusted appropriately according to individual tastes. Finally, don't forget to roll quickly, sprinkle some chopped green onions and coriander leaves on top of the soup to add flavor.

Roast duck soup is a traditional side dish of roast duck, and its taste greatly affects the texture and deliciousness of the whole dish. Here are some tips for making roast duck soup to help you make a delicious roast duck soup:1

Raw material selection: The main raw materials of roast duck soup are duck bones, duck wings, duck neck, etc., so it is very important to choose fresh duck raw materials with good quality. 2.

Ingredient selection and proportion: Roast duck soup needs to use ginger, green onions, cooking wine, rock sugar and other ingredients, which can be increased or decreased according to personal taste, and matched according to a certain proportion. 3.

Cooking tips: During the stewing process, you can add an appropriate amount of water, but do not pour too much water at one time, so as not to make the soup too thin. In addition, you can blanch the duck meat with boiling water before stewing, which can remove impurities and odors from the duck meat.

5.Seasoning tips: During the stewing process of roast duck soup, you can add salt, chicken essence and other seasonings in moderation, but not too much, so as not to hide the deliciousness of the duck itself.

In short, making a delicious roast duck soup requires attention to the selection of ingredients, cooking skills, and seasoning skills. If you are not proficient, you can practice more, keep trying and adjusting, I believe you will be able to make a better taste of roast duck soup.

Hello! The preparation method of roast duck soup is as follows: Ingredients:

1.Roast duck bones or duck rack 500 g 2Appropriate amount of green onion, ginger and garlic 3

Cooking wine 50 ml 4Salt to taste 5Soy sauce to taste 6

Rock sugar to taste 7A small piece of cinnamon 8Star anise appropriate amount 9

Water 2000 ml Steps: 1Put the roast duck bones or duck rack in a pot, add enough water and bring to a boil over high heat.

2.Remove the foam, add green onions, ginger and garlic, cooking wine, cinnamon, star anise and other seasonings, and simmer for 2 hours. 3.

Cook until the duck bones or rack are tender, pour the soup into a strainer to remove impurities. 4.Cut the boiled duck meat into slices or pieces, put it in a bowl, add an appropriate amount of soy sauce, salt, rock sugar, and pour it into the duck soup you just cooked.

Roast duck soup is a nutritious and delicious soup. In the process of making it, duck bones or duck racks are rich in colloidal cavitin, which can nourish the skin and delay aging. At the same time, roast duck meat is rich in protein and amino acids, which can promote good health.

During the production process, the amount of soy sauce, salt, and rock sugar can be adjusted appropriately according to personal taste to increase appetite. It is recommended to add an appropriate amount of chopped green onions, coriander and other seasonings when eating, which makes it more delicious.

Ingredients: half a white-striped duck.

Excipients: 1 little white vinegar, 4g of salt, 5g of sugar, 2 spoons of honey, 2g of pepper, 2g of five-spice powder, 15g of premium soy sauce, 15g of oyster sauce

1. Prepare half a duck.

2. After cleaning, use kitchen paper to moisten the inside and outside of the water.

3. Add the oyster sauce, premium soy sauce (or use special light soy sauce), five-spice powder, pepper, salt and sugar.

4. Use a steel needle to prick the eyes in the thick part of the meat to facilitate the flavor, and then rub it repeatedly with your hands to let the seasoning penetrate evenly, and then cover it with plastic wrap and refrigerate and marinate for half a day.

5. Dry the surface of the marinated duck slightly.

6. Mix honey and white vinegar together and stir well, adding vinegar to make the skin crispy.

7. Brush the surface with honey vinegar.

8. Bake in an oven at 180 degrees for 20 minutes.

9. Take out the surface and brush another layer of honey vinegar, and wrap the tips of the shoulders and legs with tin foil to avoid baking.

10. Turn the temperature of the oven to 200 degrees, put it in the next layer, and continue to bake for 40 minutes.

11. a finished product.