Old people are afraid of being greasy, while young people like to eat roast duck. What should they do?

First of all, what kind of duck is the roast duck made of? It is important to choose a good duck. It must be fresh and healthy. Choose white duck, also called white duck. This kind of duck is characterized by its large size, fresh and thick meat and relatively cheap price. As early as 20 17, I bought a kilo of duck 1 1 yuan. Generally, fresh ducks are 4-5 kg after slaughter. A clean duck weighs about 5 kilograms. If you are opening a shop, you must use high-quality fresh white ducks, which is not only the quality of ducks, but also an important factor for the success of opening a shop. Don't choose frozen duck. The meat of this duck is not delicious, it is very firewood.

Then I'll talk about how to prepare roast duck sauce: 1. Sugar 1500g, bamboo sauce 2500g, oyster sauce 2000g, seafood sauce 1000g, a packet of thirteen spices 45g, chicken powder 30g, Chili sauce 50g, spiced powder 50g and ginger powder 50g.

2. In addition, Glycyrrhiza uralensis Fisch, Pericarpium Citri Tangerinae, Cortex Cinnamomi, Fructus Tsaoko, Flos Caryophylli and Fructus Anisi Stellati are ground into powder and added into the formula of 200g to 1;

Prepare 150g of dried onion and 200g of garlic, chop them, add about 500g of blending oil into the pot, pour in onion and garlic, add 20g of star anise, and stir-fry slowly until the minced garlic is golden yellow. After smelling the rich fragrance, pour all the ingredients of 1 and 2 into the pot, stir-fry slowly with low heat, and constantly turn the sauce to avoid bottom paste. Turn it for about 10 minutes, and our roast duck sauce will be ready.

Now we need to prepare salted duck, called Huai salt.

Formula of Huai salt: 3. 4000g of salt, 0/500g of sugar/kloc-,45g of thirteen spices, 500g of monosodium glutamate, 200g of galangal powder, 200g of spiced powder, and 0/50g of Chili sauce/kloc-;

4. clove, star anise, tangerine peel, cinnamon, licorice and tsaoko are ground into powder and added with 300g;

Now start cooking Huai salt, wash the pot, and when the water is dry, put all the materials of 3 and 4 in the pot and fry them with medium and small fire, and it will be almost ready to use in 10 minutes. I didn't leave a photo, so I didn't.

Then mix it into crispy water. Ducks fail without crispy skin, so it is very important.

The formula of crispy water: white vinegar 10 kg, maltose 3 kg, white wine 1 kg and red Zhejiang vinegar 1 kg. Fully stir and absorb, or let maltose melt slowly in warm water.

Now start making: after washing the selected duck, add 60 grams of roast duck sauce, 30 grams of Huai salt, 65,438+00 grams of white wine and 65,438+050 grams of clear water into the belly, and sew it up with an iron needle as my stomach for later use.

Now salted ducks need hot water and cold water. When all the ducks are fed. Prepare a pot of water and heat it to 70-80 degrees. Soak the duck in hot water, then in clear water, which is cold water. After cold water, hook it with a roast duck hook and dry it for later use.

After all the ducks are soaked in cold water, they are hung up to dry for half an hour. Then all the ducks can be dried with crispy water. Finally, hang it up and put it in a constant temperature box at room temperature 10-20 degrees for one night. Turn on the fan for one night in winter, and turn on the air conditioner for one night in summer 17 degrees. Only in this way can the duck's skin be dried thoroughly and baked in the oven the next day, and the skin will be crisp.

Now let's talk about the time and temperature control of roast duck. Generally speaking, the temperature of roast duck in the oven is 200 degrees. We use fruit charcoal. We burn some charcoal in the stove and then put them in the oven. Then we fill it with charcoal, and when it is completely burned, we put the duck in for roasting. Roast duck usually takes about 50 minutes, depending on the size of the duck. After the duck is roasted for 20 minutes, the temperature of the fire needs to be adjusted to about 160 degrees, and the whole process cannot be kept at 200 degrees. You can hook a duck out in 45-50 minutes and stick an iron needle into the duck's chest to see if there is blood coming out. If there is no blood, it means it is cooked.

Tips: 1. Roast the duck back for 20 minutes first, because the bones on the back are hard to cook. After that, change it every 10 minutes, so that the duck will look good when it is completely roasted.

It is best to roast the duck until it is just cooked, so that the duck meat is tender, smooth and juicy, and it will not be disassembled when eating.