Cricket duck

1

The ducks are pelted out of their organs, removed from their missing hairs, and cut off their palms, their medium wings and their wings. With one spoonful of salt, half of the skin rubbing for five minutes and half of it plastering inside the abdomen。

2

Be ready for eight cents, guacamole, peppers, ice cream, ginger

3

Pour in the sauce, white pepper powder, fine salt, and modulate in the eight horns, cinnamon, pepper, ice cream, ginger chips。

4

The duck is placed in “fragrance”, the skin of the massage is coloured, half of it is placed in the abdomen, and it tastes from inside and out. Put a toothpick all over the body, and it's easy to taste, and it's easy to drain oil into the skin。

5

With a bag of fresh ducks and “fragrances”, the freezer is made one night and one day, and the midway is turned to make both the top and the bottom taste。

6

The water boils in the pot, and the ducks stand up with a bottle into the abdomen and hang it, and it is poured with boiling water at least three times. Until the pores shrink and look like particles。

7

Creaming water: honey, water, white vinegar, at the ratio of 2.2:1. Do not miss the inside of the duck's leg and the inside of its wings three times while it's hot。

8

The hanging ventilator drys for more than five hours. To the skin dry, tact bright。

9

For the second time, you brush the skin and dry it for two hours. (Can use electric blow to accelerate the drying)

10

The effect after drying。

11

The “fragrance” of a duck soaked shall be taken in half, boiled to a small amount of water, poured into the duck's interior and sealed (or wired) with bamboo。

12

Pack wings and legs with tin paper to avoid burning。

13

160°C PREHEAT OVEN FOR 10 MINUTES, ROAST DUCK FOR 150°C FOR 30 MINUTES。

14

Take out the old duck, brush the fresh water again, dry it with the electric wind, and bake it again。

15

It's 30 minutes higher than the first one. Dark areas can be covered with tin paper to avoid excessive roasting。

16

USE THE KITCHEN PAPER TO SUCK THE OIL, BRUSH THE PELLETS AGAIN, FOCUS WHERE IT'S NOT DARK ENOUGH AND BLOW DRY. TAKE OFF THE CLAWS, THE TIN PAPER WITH THE WINGS. IN THE OVEN FOR ANOTHER 15 MINUTES, THE FIRE CAN BE SLIGHTLY INCREASED TO ABOUT 170°C。

17

The product's out of the oven。

18

Slice, eat

1 There are differences in the heat per oven. It is important to observe more debugging. In fact, the most critical aspect of the skin is the breathing of ducks, so that duck oil is not soaked during the roast. Method: Air is slowly filled with fat under the skin of ducks by inserting air or pipe through the neck of a knife Between them, when the gas is 80% full, closes the air doors, removes the air-breeding mouth, closes its left hand to the head of the duck, the duck falls out, and the two hands squeezes in the middle, so that the gas is filled with ducks. It's a difficult operation to avoid. 3 The precipice formulation is red or red vinegar with a ratio of 2 and the effect is to make duck skin red and bright. 4 The preparation of “fragrance” pickled is necessary after duck meat. 5 In the course of the roasting process, some areas are close to the heat source, with proper tin sheet cover to avoid the scorching, while others are far and high。