Duck
By VicentaLakin
There's a deli, halogenated, sauced, mixed, large variety, and there's a big electric oven outside, with ducks hanging in it, round and round, different from the traditional roast ducks, so the roasted duck skin is soft, the meat is dry, the name "camel ducks" is too dry and unsure about hygiene. I can make roasted ducks, I can try. The results of the experiment were satisfactory, and the larvae and the juice。
Recipe Recommendations
- Banbian duck 1000 grams
- shisanxiang 20 grams
- Fresh spicy powder 5 grams
- onion appropriate amount
- Jiang 1 block
- cooking wine half a bowl
- salt appropriate amount
- salty and fresh
- roast
- a day
- ordinary
Steps for Duck
1
Prepare the raw materials。
2
Duck is clean and added onions, ginger, wine, salt, 13 spicy powder, salt。
3
The ducks were continually massaged, and the spices were evenly placed on the ducks, covering the membrane refrigerators for more than eight hours。
4
The salted duck is a little hot in the boiler, and it's always poured on the duck with a spoon. Wash the whole duck surface and tighten the skin。
5
Roast net drying。
6
The oven was 230 degrees preheated for five minutes, replaced by 200 for duck and 30 minutes for mid-level roast。
7
During this period, a small spoon of raw smoke, a small spoon of honey and a small spoon of edible oil。
8
You know what。
9
Get in the oven 180 degrees and 10 minutes。Duck Make Tips
1. A little bit more salt at the time of pickling, and a little longer pickles will taste better. 2. The roasting is for duck oil (which is less than normal) on the net mats, which require tin paper, which is not negligible。