How to crisp the skin of Guangdong roast duck?

Crispy roast duck is a traditional Han cuisine, which belongs to vegetarian dishes. Popular in Guangdong and Hong Kong, it is golden in color, crisp and delicious, and both are good wines.

1. Duck meat is the main ingredient, and the cooking skill of crispy roast duck is mainly roasted vegetables. With the flow of people and the exchange of tastes between North and South, consumers all over the country like this product, and many hotels, restaurants and cooked food stalls have processed crispy roast duck. Beijing used sorghum stalks as supporting pipes, and Liu Wen used local materials to switch to reeds along the Nanpanjiang River. Fresh reed smells fragrant and has a unique burning smell.

2. Beijing uses maltose water to coat duck embryo skin, and Liu Wen uses honey water produced in Yunnan, which is more golden after baking. 3. Liu Wen made his own adobe stewing furnace and found a new way in fuel. He used our province's unique loose wool knot to burn, dark fire baking, so that it has a clear fragrance without smoking, and the burning heat is even and lasting. Adobe furnace has good heat preservation and heat storage (the furnace temperature reaches 400 degrees Celsius), and the baking power is thorough, which can make the flesh crisp. Liu Wen roast duck, when you shake the leg, the meat will fall off the bone. When eaten hot, cartilage can be chewed. A duck only lost four bones (legs and wings), and the rest were chewed up.

Wash the clean duckling, cut it from the back, remove the duckbill, put it in a pot and boil it with water until it is 80% ripe, then take it out. Remove duck bones (keep duck feet), enlarge the bowl, add soy sauce, clear soup, onion, ginger, refined salt, Shaoxing wine, star anise, cinnamon and pepper, and cut off duck heads and feet for later use. Beat the duck eggs into a bowl, add flour, lake, flour and appropriate amount of water to make a thick paste, pour half of it on a flat plate, put the duck skin face up on the paste in the plate, and then evenly spread the egg paste in the bowl on the duck meat noodles. When the wok is heated to 80% heat (about 200℃) with peanut oil, slowly drag the duck from the wok into the oil. When the two sides are golden brown, take out and drain the oil, then cut into strips with a length of 4 cm and a width of 25 cm, cut the duck head in half, and put it into the original shape with the duck's paw as a dish.