Appropriate amount of rice flour

Proper amount of dumpling skin

Proper amount of cooking wine

Appropriate amount of white vinegar

Appropriate amount of honey

Appropriate sweet noodle sauce

Sesame oil right amount

Proper amount of sugar

Methods/steps

The ducks bought are cleaned up first, and the duck feet are subtracted (only the duck feet are cut off, not the legs, but along the cartilage).

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2

The next crucial step: qualified pot friends can use various tools (such as air pump) to blow the duck skin: separate the duck skin, lean meat and fat meat, so that the roasted duck skin and meat are more delicious.

three

Scalding: The most important step is to boil two pots of hot water first (don't burn them completely, this is the best state without boiling). First, lift the duck and pour hot water on it with a spoon. Pay attention to all kinds of hidden places such as under the duck wing. There is not enough hot water to burn another pot.

four

Color with sugar: immediately pour honey (maltose can also be used) into a clean bowl, add another pot of hot water (I added 100ml), stir well, then add white vinegar (red vinegar can also be used) and cooking wine (optional) respectively, and then pour it on the freshly scalded duck with a brush or spoon, and pour it on every corner of the duck skin.

five

Air-dried skin: scalded and brown ducks need to be air-dried in a ventilated place for more than 7 hours (the time in dry areas may be shorter). I filled the used glass bottle (as high as possible) with water, then let the duck sit on it directly (from the bottom), supported the duck wings with a chopstick and dried it in a cool and ventilated place for 7 hours. Brush brown every half hour for the first 2-3 hours (this step can be omitted for fear of trouble).

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six

Preheat the oven to 200 degrees, put an orange and an apple in the duck's stomach and seal the hole at the bottom with a toothpick. Then put the roast duck on the grill with the duck breast facing up and the grill on the baking tray. Before putting it in the oven, put some water in the baking tray to prevent the temperature from getting too high. The oven is full of smoke.

seven

The duck was roasted at 200 degrees for 1 hour, then it was taken out and wrapped in tin foil on its legs and wings and roasted for 20 minutes. Finally, the duck breast can be turned up again (if the temperature and time are not correct, every oven will cry if it decides not to scorch) (I color it at 200 degrees and then cool it to 180 degrees. If the oven at home has the function of hot air circulation, the skin will be more brittle.

eight

Prepare sauce and dough while roast duck: the sweet noodle sauce we sell here is too salty, so we should go home and deal with it ourselves: put the sweet noodle sauce in the pot, add some sesame oil and sugar to collect the juice until we are satisfied, and then turn off the heat. Noodles: My noodles are mixed with flour, half boiled water and half cold water, but the level of rolling is really poor, and it is not in a particularly fine state. Here, I recommend that you use the dumpling skin sold outside to go home and continue to roll it thin. The effect is excellent. Boil water in the pot, steam the noodles one by one, just stack them directly without taking them out of the pot, and each noodle can be better separated by brushing some oil.

nine

Finally, a piece of duck can be cooked for a long time.