Roast Duck Skewers Manufacturer: Cooking Steps for Roast Duck
Release Date:
2023-03-13
Roast duck is a traditional famous dish in China, with a crispy golden skin and tender meat wrapped inside, making people salivate. In order to make a delicious roast duck, not only is the technique good, but the selection of duck embryos is also crucial. Roast duck and duck paste manufacturers refer to manufacturers specializing in the breeding and sales of duck embryos. The flavor and taste of roasted duck are closely related to the quality of duck embryos. Good duck embryos not only have tender meat, but also contain less fat and water, making them easier to taste after processing and roasting.
Material
Main ingredient: Half duck
Accessories: 1 tablespoon scallion, 1 teaspoon ginger, appropriate amount of star anise, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, appropriate amount of Sichuan pepper powder, 10 grams honey, 5 grams white vinegar
Roast duck manufacturers share the cooking steps of roast duck:
1. Carefully remove any remaining debris from the inside and outside of the half sliced duck, rinse it with clean water, rub the inside and outside of the duck with a little salt, and then place it in a fresh-keeping box or basin
2. Pour in dark soy sauce, light soy sauce, ginger powder, chopped scallions, Sichuan peppercorns powder, and star anise powder (powdered seasoning is better for flavor), as well as a spoonful of cooking wine. Apply the sauce evenly to the inside and outside of the duck body by hand, massage for a while, then tie it tightly in a fresh-keeping bag or put it in a fresh-keeping box with a lid and refrigerate for one day or overnight
3. Take out the half marinated duck, pick out the seasoning on top and place it on a plate. Place the skin facing up in a well ventilated area and air dry the skin
4. The manufacturer of roasted duck and duck paste is not. Put honey and white vinegar into a bowl, stir evenly to make crispy water
5. Use a brush dipped in crispy water to evenly brush the entire body of the duck
6. Let the duck skin dry again, then place it in a preheated 180 degree oven and bake for 30 minutes
7. Take out the duck and brush it evenly with crispy water. Wrap the tips of the duck wings and legs with tin foil, and cover any areas where the duck bones can be exposed with tin foil (I forgot to take this step, only then did I realize)
8. Dry the duck's skin for the third time and bake it in a preheated oven at 220 degrees Celsius for 30 minutes
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