What are the specific steps of marinating the roast duck?

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.

1. Blanch the duck first, hang it up, and drain the water (generally blow it with a large fan).

2. Stuff the internal pickle sauce into a duck's belly, and sew the two openings with steel needles.

3. Pickled sauce: light soy sauce, dark soy sauce, salt, sugar, pepper, cooking wine, red yeast rice.

4. Brush the duck skin with pickle sauce, air dry, brush again, repeat six times, and after it is dry, you can hang it in the oven and roast.

5. If there is an air pump, after the leg press is opened, inject air to separate the skin and meat, and the roast is crispy duck.

6. When baked until medium-rare, put a layer of mixed sauce with honey, sugar, red yeast and cooking wine on the skin of the duck, and it is good to cook it.

7. Pull out the steel needle at the bottom, release the juice in the stomach, add southern milk, bean paste, cornstarch, sugar, and cook.

The method is as follows: 1. Boil the marinade.

Ingredients: 150 grams of water, 500 mg of star anise, 500 mg of cinnamon, 500 mg of fragrant sand, 300 mg of angelica, 200 mg of grass fruit, 300 mg of Sichuan pepper, 200 mg of cumin, 200 mg of thyme, 200 mg of white button, 200 mg of red pepper, 100 grams of salt, 5 grams of rock sugar, 5 ml of cooking wine, 20 ml of beer, 4 grams of monosodium glutamate, 2 grams of chicken essence, 300 mg of honey, 5 segments of green onion, 4 grams of ginger.

Method: Add 150 grams of water to the pot, first add 500 mg of star anise, 500 mg of cinnamon, 500 mg of fragrant sand, 300 mg of angelica, 200 mg of grass fruit, 300 mg of Sichuan pepper, 200 mg of cumin, 200 mg of thyme, 200 mg of white button, 200 mg of red pepper, boil until boiling, keep warm for 2 hours under pressure, add 100 grams of salt, 5 grams of rock sugar, 5 ml of cooking wine, 20 ml of beer, 4 grams of monosodium glutamate, 2 grams of chicken essence, 300 mg of honey, 5 green onions, 4 grams of ginger, stir well and cool to room temperature.

2. Marinate. Ingredients: 600g duck, marinade.

Method: Soak the cleaned 600g duck in the marinade for 10 hours, remove and drain for 2 hours.

The most common livestock in the people's homes are chickens and ducks. People are tired of eating chicken and duck, so they have developed many ways to eat it, such as fried chicken, steamed, stewed mushrooms, roast chicken, white-cut duck, beer duck, roast duck, roast duck and so on. The aroma of roast duck is very strong, you can smell it from a long distance, and the appearance is golden yellow, very appetizing, a bite down, the skin outside is very crispy, and it does not feel greasy, and the meat you eat feels that the taste of the meat is very full, because in the process of making, a lot of seasonings have been fully marinated to the duck meat.

Therefore, roast duck has always been very popular, especially China's Peking duck, which is famous all over the world, and many foreigners in foreign Chinatowns will also eat roast duck, and they are impressed by our Chinese cuisine. Therefore, roast duck is not only delicious, but also a cultural exchange.

The taste of roast duck in each place is different, or it depends on the production secrets of the business, most of the merchants use a lot of seasonings in order to pursue profits, which is very harmful to the body, especially for people in Guangzhou, it is not easy to eat delicious, hygienic, safe and light roast duck. Therefore, it is recommended that you make your own noodles at home, so that you can adjust the taste. So let's give you a detailed introduction to the production process of roast duck.

Materials needed:: Duck, roast duck spices, salt, brine, beer, monosodium glutamate, chicken essence, rock sugar, green onion, ginger, cooking wine, etc.

The specific steps to make it

1. Buy an adult duck in the market, remove the internal organs, put it in a basin, add two spoons of salt, stir evenly, and after the salt melts, put the duck in it and soak it for an hour, in order to clean up the blood in the duck meat, and at the same time remove the fishy smell.

2. Boil the brine. Take a bucket, put in roast duck spices, salt monosodium glutamate, chicken essence, thirteen spices, green onions, ginger, rock sugar, cooking wine, boil for 20 minutes, cool and set.

3. Put the duck into the brine and soak it for three hours, and the duck meat will be almost soaked in the soup flavor, and it will be very flavorful.

4. Make crispy water. Put the water, white vinegar, lemon slices, and maltose in a large bowl, stir evenly, and coat the duck skin.

5. Put it in the oven, first preheat it at 200 degrees for 10 minutes, then adjust it to 250 degrees, bake it for 50 minutes, and then bake it at 200 degrees for 10 minutes.

First of all, you need to clean up the duck, then put green onions, ginger, cooking wine and marinate for about 20 minutes, then smear a layer of salt on the surface of the roast duck, smear some dark soy sauce, light soy sauce, stuff green onions, ginger, etc. into the body of the roast duck, and then put it in the oven, 200 degrees for about 40 minutes.

Before making roast duck, you should pour the duck with boiling water many times, mix white vinegar, water, cooking wine, and honey, spread it on the outside of the duck, put salt and pepper in the duck's belly, brush some crispy water on the duck's surface, put it aside to dry, and then prepare apple pieces, ginger pieces, green onion segments, put them in the duck's belly, and at the same time put a bread full of water, and then seal the duck's belly with a toothpick, wrap the duck wings and duck legs in tin foil, put it in the oven, and bake it at a high temperature of 160 degrees for two hours, and you can eat it.

The first thing is to let the duck be washed, pluck all the hairs, and then clean the internal organs, and then put it in the oven, and then you can also add some ingredients to the duck's belly, and then bake it for about an hour.

First, water the duck with boiling water, water it 4 times, and then place it in a cool place to air dry. Then mix honey, cooking wine, white vinegar and water, spread it on the duck, sprinkle some salt and pepper, and while it is air-dried, brush the seasoning that has been prepared before, and then put the chopped apples, ginger and bread full of water inside the duck's belly. Once sealed, put it in the oven and bake it.

1. Pluck the remaining fine hairs from the skin of the duck with plucking tongs and rinse it with cold water.

Intimate tip one: duck is best to go to the supermarket chilled counter to buy, there is quality assurance, and the supermarket generally has half a piece of duck **, a family of three to eat is absolutely enough, the duck bought has been cleaned, only occasionally there will be residual fine hair, for the sake of taste and hygiene, it is recommended to pluck the remaining fine hair.

2. Sprinkle 1 2 teaspoons of salt evenly on the front and back of the duck.

3. Rub the duck several times with your hands, and rinse the duck with water.

Intimate tip 2: Massaging the duck with salt can well remove the fishy smell and greasy of duck meat, because salt has a good osmotic effect.

4. Put enough cold water into the pot, and add the prepared ginger, green onion, star anise, bay leaves, Sichuan pepper, cumin and dried red pepper.

5. Bring the water to a boil, continue to cook for 30 minutes until the spices are fragrant, turn off the heat and let the spice water cool.

Insider tip 3: Spice water can be boiled for a while to fully exalt the fragrance.

6. Place the duck in cooled spiced water and cook over high heat.

Intimate tip 4: If the duck is put into the hot spice water, the skin of the duck will instantly solidify when the protein is hot, which will affect the taste of the duck.

7. Boil until the water boils, and there is a splash on the surface.

8. Turn the duck over, continue to boil the water to disturb the digging wide, there is water splashing on the surface, turn off the heat.

Insider tip 5: The duck does not need to be boiled for too long, just boil until the water is boiling.