Peking Duck
1.
The duck is slaughtered and bleed to remove its hair. Don’t break the bore. Make a small hole in the tail, empty the internal organs, wash it, and soak it in a large basin of water, add cooking wine and ginger for 2 hours, then remove the dried blood and set aside.
2.
Boil a large pot of water until it boils
3.
Put the duck into the pot, use a large spoon to pour boiling water over the whole duck body from top to bottom, pay attention to the inner chamber also pour boiling water, you can lift the duck upside down, pour boiling water from the opening of the tail
4.
Repeated watering several times until the skin is firm and broken, remove the duck and drain the water, chop off the duck feet and duck wings (if you like to eat roast duck wings, you don’t need to chop them)
5.
Mix 20 grams of maltose syrup with 30 grams of water
6.
Brush the sugar juice evenly on the duck with a brush, and then hang it in a cool and ventilated place to air dry for 24 hours. After the epidermis is dry, brush the sugar juice again.
7.
Place the air-dried duck across the skewer. Be careful to fix the head and tail with a triangular skewer. Otherwise, when the skewer rotates, the duck can't follow the rotation and will only make the skewer idling.
8.
Put the roasting fork and the duck into the middle of the oven and fix it
9.
The function key is adjusted to the rotating grill, the upper and lower fire is 250 degrees
10.
Close the oven door and bake for about 25 minutes.
11.
Roast the duck until the skin is caramel-colored, turn off the heat, open the door to let it cool and take it out
12.
When the skin is not hot, use a knife to cut the duck skin one by one. When you eat it, mix the sweet noodle sauce with water and mix well, cut the green onion into thin strips, and serve with the baked noodles.
