How to cook crispy roast duck

1. Materials: 1 duck, 1 ginger, 1 onion, 1 coriander, 6 cloves of garlic, 1 onion, appropriate amount of sugar, high-grade liquor, appropriate amount of soy sauce, barbecue sauce, salt, pepper.

Second, the practice of homemade crispy roast duck:

1. First, prepare all the ingredients, clean the purchased ducks, remove the wings and feet of the ducks, and put the ducks in the pot. Then prepare marinade, slice ginger and garlic, then cut Jiang Mo, slice, cut onion, cut coriander and cut shallot for later use.

2. Now start salting, add appropriate amount of salt and black pepper, sprinkle them evenly by hand, then add 1 tablespoon of white sugar, appropriate amount of white wine, 3 tablespoons of soy sauce and 2 tablespoons of barbecued pork sauce, then marinate the freshly prepared ingredients together, continue to rub them evenly by hand, and remember to rub them evenly in the duck's belly. Marinate duck meat 1 hour, and then spread it evenly once or twice irregularly to make it easier to taste.

3. Marinate the ducks, put all the marinated ducks into the duck belly, and then sew the duck belly with bamboo sticks or needles. At this time, water can be pumped from the neck to the duck's stomach with a test tube or a pump to inflate the stomach. In order to prevent air leakage, you can press the newly sewn place.

4. Prepare a hook, put the duck on the shelf, boil a pot of boiling water, pour the water on the duck with a spoon, and make soup with a spoon for about 10 second. Dry. At this time, prepare a crisp water, maltose 30g, white vinegar 100 ml, yellow wine 100ml, then add 100ml water and bring to a boil. After the crispy water cools, take out the duck and apply the crispy water to the duck with a brush. Hang it in a ventilated place to dry after daubing. If you can't wait, you can blow dry directly with a hair dryer. Remember to dry on both sides until the duck skin hardens.

5. Pick up a pot, pour enough cooking oil into the pot, and when the oil is hot, lift the duck, put it on the oil pan, and slowly pour the hot oil on the duck with a spoon, turning it over on both sides. As a gourmet, I poured hot oil for half an hour, from white and tender to red and shiny.

6. The crispy skin of homemade roast duck is tender and juicy, not worse than the roast duck sold outside. A little tired. But when I eat this delicious crispy duck, it's worth it. Pull out the duck leg and be kind to yourself. It's really delicious, even if it's not dipped in water If you like spicy food, just soak it in water.