Beijing roast duck

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The method is divided into three parts: 1. Handle the duck. 1. Wash the duck. I suggest removing the wings (I didn't remove them, but the effect should be better to remove the wings)

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2. Stand the duck up or stuff a wine bottle into the duck and let it stand

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Boil a pot of boiling water and slowly pour it on the duck. Just see that the skin shrinks and pores appear. Pour it all over the body. The purpose is to prevent a large amount of oil from coming out when it dries later

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3. Mix soy sauce, cooking wine, and salt, spread evenly on the duck, and let stand for about an hour. 4. Take the honey and dilute it with water, not too thick, and apply it evenly to the duck. This is for the crispy skin. Apply it several times, or you can apply it again in half an hour.

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5. Put it in a cool place (I put it in the refrigerator) to dry overnight (5-6 hours).

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6. When the duck skin is completely dry, you can take it out and roast it. The drier the skin, the crispy it will be roasted. I still have to use a hair dryer to dry the still wet parts every time.

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3. Lower the temperature to 350F (180C) and continue to roast for about 40 minutes. Consider the actual situation yourself. I think it will be fine if the color of the duck becomes brown-red and shiny. Lower the temperature here to ensure that the inside is cooked without the skin being scorched. 4. Look at the duck and see that it is good on both sides and you can take out the meat. Be careful not to cut your hands when slicing the meat.

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3. Lotus leaf cake 1. Add some salt to the flour and blanch it with boiling water to turn it into hot flour. Then add appropriate amount of warm water and stir well. After cooling, knead it into dough. 2. Wake the dough for an hour, then squeeze it into twice the size of your thumb. The dough (dough ball) and roll it into a pancake.

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3. Put a piece of gauze in the steamer (I use tinfoil), stack up the dough cakes, put them in and steam for 3-4 minutes.

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4. Finally, remember to cut shredded green onions, cucumber strips and prepare sweet flour sauce. Everyone can eat it. Just roll the meat slices with cakes and eat these things in front.

This is the basic method, right? I made it myself. The recipes on the Internet are all kinds of strange. Some need to be marinated and some don't, and some need to be stir-fried with sweet flour sauces. I feel that it will taste very good when it is made this way, and it's not too troublesome. If you want to cook roast duck well, I feel you must pay attention to a few points: a. It is important to dry ducks, which is the key to ensuring crispy skin. If you don't have enough time, you can use a hair dryer. I just blow it dry after half an hour of cold air, and remember to blow it all over your body. b. Don't put the duck on the baking sheet, otherwise the top will be crispy and the bottom will be soaked. It's best to place it on the grill. I don't think it's necessary to turn it over. Don't put tin foil on the grill, which will block the temperature and prevent the skin from coloring. c. In terms of time, it must be roasted at 390 degrees for 30 minutes. After that, when you see the low temperature time, the skin should be brownish and red and shiny. The time was a little wrong when I cooked it. I baked it at low temperature for half an hour and found that there was no reaction. Then I raised it to 390 and baked it for half an hour, so I must pay attention to the ripeness. d. There is a saying that the lotus leaf cake needs to be dipped in two ingredients (dough balls) with a little oil and rolled into slices. In this way, the cake skins will be two sheets that can be torn apart, but I have not succeeded and may have been rolled together. Everyone can try it. e. Don't waste the rest of the flesh and skin. The meat on your body can be torn and stir-fried to make porridge. The bones can be made into soup or fried or roasted (sprinkled with cumin and chili). They are all quite delicious. It can be said that one duck eats three things.