Peking Duck
1.
The method is divided into three parts: 1. Treat the duck 1. Wash the duck. I suggest removing the wings (I didn’t remove it, but the effect should be better if I remove the wings)
2.
2. Raise the duck or put a wine bottle into the duck and let the girl stand
3.
Boil a pot of boiling water, and slowly pour it on the duck. It’s good to see the skin shrink and appear pores, and pour it all over the body, the purpose is to not produce a lot of oil when it dries.
4.
3. Mix the soy sauce, cooking wine, and salt, evenly spread on the duck, and let it sit for about an hour. 4. Dilute the honey with water, not too thick, and apply it evenly on the duck. This is for the crispy skin. Apply it several times, or you can apply it again after half an hour.
5.
5. Put it in a cool place (I put it in the refrigerator) and let it dry overnight (5-6 hours).
6.
6. When the duck skin is completely dry, you can take it out and bake it. The drier the skin, the more crisp it will be. Every time I use a hair dryer to dry the parts that are still wet.
7.
3. Lower the temperature to 350F (180C) and continue to bake for about 40 minutes. According to the actual situation, the color of the duck will become brown and red and shiny. . 4. Check that the duck is good on both sides and you can take out slices of meat. Be careful not to cut the meat when you slice the meat.
8.
3. The lotus leaf cake 1. Add some salt to the flour and boil it with boiling water to become a hot noodle, then add an appropriate amount of warm water and stir well. When it is cold, knead it into a dough 2. Wake up for an hour, and then pull it to double the size of your thumb The ingredients (face balls), rolled into pancakes.
9.
3. Put a piece of gauze (I use tin foil) in the steamer, stack the noodles and steam them for 3-4 minutes.
10.
4. Finally, remember to chop the green onion, cucumber strips and prepare the sweet noodle sauce. Everyone will eat it. Just roll the meat slices and the front with the pie.
Tips:
This is the basic method. I made it myself. There are various recipes on the Internet. Some need to be marinated and some don’t. Some sweet noodles need to be fried. I think it tastes good if you do this, and it’s not too much. trouble. If you want to make roast duck, I feel you must pay attention to the following points:
a. Drying the duck is very important, this is the key to ensure crispy skin. If you don’t have enough time, you can use a hair dryer. I just blow it dry after half an hour. I remember to blow it all over my body.
b. The duck must not be placed on the baking tray, otherwise the top will be crispy and the bottom will be soaked in soup. It’s best to put it on the grill. I don’t think it’s necessary to turn it over. Don’t put tin foil on the grill. It will block the temperature and the skin cannot be colored.
c. From the perspective of time, it must be baked for 30 minutes at 390 degrees. After the low temperature time, you can see for yourself, the skin should be brown and red and shiny. When I made it, the time was a bit wrong. I bake it at low temperature for half an hour and found no response, and then it was 390 to bake for half an hour, so be sure to pay attention to the maturity.
d. One of the lotus leaf cakes said that two ingredients (face balls) should be dipped in a little oil and rolled into a piece, so that the two cake crusts that came out can be torn apart, but I have not succeeded, maybe they are all rolled together. , Everyone can try.
e. Don't waste the leftovers from the skin and meat. You can tear up the meat to make porridge, and the bones can be boiled or fried or roasted (sprinkle with cumin and spicy seeds). They are all very delicious. It can be described as one duck and three foods.
