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What is the production process of roast duck?

In the production process, wash the ducklings, cut them from the back, remove the duck beak, boil the ducklings in a pot and boil until medium well fishes out. Remove duck bones (keep duck feet), enlarge the bowl, add soy sauce, clear soup, green onions, sliced ginger, refined salt, Shaojiu, star anise, cinnamon, pepper, cut off duck head, duck feet and set aside.

Step 1: barbecue juice + soy sauce + light soy sauce + sugar + black pepper powder + five-spice powder and salt mix well. Step 2: clean the duck, pour the barbecue juice into the duck and rub it for a while. Step 3: seal the fresh-keeping bag and marinate for 2 days and turn it a few times midway.

Process flow initial slaughtering process → stuffing → scalding → fillers → hanging sugar color → roasting → oiling processing (1) slaughtering and bloodletting, hair removal, anal opening and cleaning, cutting off wing tip and calf, soaking and washing, and draining water.

Production steps: add a little water to the material map, pour the marinade into the belly of the duck, sew the opening with toothpicks or cotton thread to prevent the marinade from leaking and will not leak at all. Put it in the freezer overnight and take out the duck and prepare the crispy water. Boil water, add vinegar and maltose and bring to a boil again.

. put 75 grams of peanut oil on top, add ginger and onion to fan out flavor, add duck pieces, add soy sauce, cooking wine, sugar and monosodium glutamate to cook, remove onions, ginger slices, take out and cool, cut into 4 × 2.5 cm pieces, code in a bowl, cover with oiled chestnut, pour over steamed duck sauce and steam for 30 minutes.

Practice and recipe of barbecued duck

1. If the weather is cold, use the oven at home as a fermentation oven: preheat the oven for 2 minutes, turn off the power, put a large cup of boiling water in the oven, and put the dough and covered basin into the oven to ferment. If the hot water in the cup is cold, take out the dough basin, repeat the preheating for 2 minutes, and change a cup of boiling water.

2. The ① duck is eviscerated from the back, cut off the claws and washed, put into a casserole with bamboo mat, add pepper, ginger (slapping loose), scallion, Shaoxing wine (15g) and water to drown the duck.

3. After washing and controlling water, sprinkle with salt, white wine, black pepper, ginger and garlic, rub and marinate for 2 hours, wipe dry the surface, brush with 2 tablespoons barbecued pork sauce and place the duck leg in the freezer for 48 hours (the middle can turn over each other).

How to make the best taste of beer roast duck?

Wash the duck pieces and drain, put the skin down in the pan, pour in a little oil and fry the duck skin over medium heat.

Raw materials: one duck, one bottle of beer, right amount of onion, ginger and garlic. Cut the duck into pieces, blanch and boil for three minutes to remove the dirt and drain. Put oil in the pan, stir-fry the duck until light yellow, add spring onions, ginger, garlic, star anise, cinnamon, and stir-fry to taste.

Materials: half duck (1000 grams), konjac (500g), one bottle of beer, one cucumber, 3 green peppers, ginger, garlic, spices (star anise, cinnamon, grass fruit, fennel, orange peel), pepper, dried pepper, bean cloves, soy sauce, chicken essence, salt. Chop the duck into pieces, put it into the pot and drain the water.

Prepare raw materials: fat duck, beer bottle, dried chili, ginger, soy sauce. Cut the duck into pieces and blanch the water in the pot. Put oil in the pan, put the dried chili sauce in the pan, stir-fry the duck with ginger slices and stir-fry until the oil comes out, pour in the beer immediately, do not pass the duck, bring to the boil, bring to a boil over low heat.

[6] add a bottle of beer, bring to a boil, add chili and salt, simmer for 20 minutes; [7] add garlic and collect soup over medium heat; [8] finish and serve. Tips: duck meat must be soaked for half an hour to remove blood, ginger can be more, remove some fishy smell.

How to make the most authentic roast duck?

Production steps: add a little water to the material map, pour the marinade into the belly of the duck, sew the opening with toothpicks or cotton thread to prevent the marinade from leaking and will not leak at all. Put it in the freezer overnight and take out the duck and prepare the crispy water. Boil water, add vinegar and maltose and bring to a boil again.

Thread the opening of the duck. Apply honey diluted with water on the outside. Hang up the duck and dry it. 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. Roast until the skin is slightly charred, remove the duck, cool slightly and cut into thin slices. Qingjiang dishes / noodles are cooked, sprinkle with onions and sprinkle with gravy.

Step 6: smear honey water all over the duck with a brush. Step 7: put the duck in the middle of the oven, heat it up and down, 150 degrees, bake for 2 hours, remove and apply honey water at the right time, the last step is 200 degrees, and bake for another 10 minutes. Step 8: cut the roast duck into pieces and eat.

Hong Kong style crispy roast duck: material preparation: a clean duck, 2 tablespoons honey, 2 tablespoons cooking wine, 1 tablespoon vinegar, apple, bread, salt, toothpick, bowl, tin foil, chopsticks, oven. Step 1: pour honey, cooking wine, white vinegar and 2 tablespoons of water into a bowl to make crispy water.

Main ingredient: 1 light duck, about 5 kg is suitable. Seasoning: 15 grams of sugar, 50 grams of cooking wine, 10 grams of pepper powder, 5 grams of monosodium glutamate, 10 grams of dilute sugar, 100 grams of soy sauce, the right amount of spring onions, ginger and garlic.