Who knows how to mix roast duck water? ,, Help,, Thank you ~

There are several recipes for duck skin water, depending on what kind of duck you cook. Beijing roast duck is characterized by its deep red color, which is not bright enough. Cantonese duck slices are bright red. The skin of Beijing roast duck doesn't need to be too crisp and dark, so the sugar content in the skin water is also heavy. There are plenty of 10 Jin of water and 6- 10 Jin of sugar in sugar water, that is, 1 to 1 or 1 to 2. Cook directly without adding other raw materials!

Cantonese style is very different. First of all, the sugar content of skin water is different. 65,438+00 Jin of water, up to 6 Jin of sugar, plus other seasonings. I'll give you a recipe to make sure you use it well. This is my hair done in the hotel, 10 bottle of white vinegar, 2 kg of water, 6 bottles of maltose, 1 bottle of red Zhejiang vinegar, 65438+. If you want to be crispy, add "Roasted Goose Crisp King"! Boil 2 Jin of water first, put maltose in, and melt. When it's cold, add all of them together and stir well! ! ! I hope I can help you.