How to cook crispy duck

There are two roasting methods of Zhanjiang roast duck: open hearth and hanging oven. Ducks hung in the fireplace and smoked with coal. Roast the duck's back first, then roast the duck's breast until the duck's eyes are slightly convex and the running water is clear and bloodless. This kind of roast duck is dried, but its skin is crisp and smooth, and its bones are fragrant. Generally cut into small pieces for cold food, or made into roast duck soup and braised roast duck. Hanging a stove means stringing ducks on an iron fork and barbecuing them with charcoal fire. Burn the head and tail first, then the chest. When barbecuing, your hands should be flexibly rotated and unfolded to prevent duck oil from dripping onto charcoal fire and smoking, thus blackening the duck. The duck skin cooked in the oven is crispy and beautiful, but the duck meat is not cooked (the skin is burnt when the meat is cooked) and needs to be processed again. Therefore, roast duck is usually served in two times: the first time, 24 pieces of skin are served, mixed with fried shrimp slices, fried with thousand layers of cakes, onion balls and fresh sweet sauce, and then laid into duck-shaped seats. The second time, the head, wings, sternum, legs and tail are used for seasoning and preparation, and there are also "dry cages" and "wet cages". The "dry cage" is made by mixing spiced powder, salt and enamel, coating it in duck belly (that is, cage) and then baking it. The meat is one o'clock at noon, but the skin is brittle and will not go bad after a long time. Qiu Jun

"drying cages" is perfect. The "wet cage" is made by adding vermicelli sauce, garlic and sugar, or adding sesame sauce, Shaoxing wine, chopped green onion and spiced powder, and then applying it on the inner cage. Because the ingredients contain a lot of water, they are easy to taste, the meat is smooth and the skin is crisp and firm, but they are not resistant to storage. Therefore, it is appropriate to burn "wet cages" in winter and spring.