How to cook Guangzhou Roast Duck and Guangdong Roast Duck Detailed preparation method

1. Ingredients: white duck, meat duck, Beijing brewed duck (growing period 40 days), goose: meat goose, growing period 90- 100 days, and the black and brown goose in Qingyuan, Guangdong is the best.

2. Inflating: use the air pump hose to extend from the neck of the duck or goose to inflate, so that the skin of the duck or goose is fully separated from the meat.

3, laparotomy cleaning: the position of laparotomy is best in the vertical line, the opening is not too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs.

4. Filler: Use about 50g roast goose material, hold it in your right hand, and lay the belly of the duck or goose flat. Put the material in your hand into the incision and rub it back and forth to melt it.

5. Sewing needle: Sew the opening with a special roast goose steel needle, no matter how it is sewn, as long as it does not leak air or water.

6. Scalding: Scalding the stitched duck or goose in boiling water for no more than 6 seconds.

7, epithelium: also known as sugar water. Sugar water formula wheat sugar: water 1: 9, duck or goose is immersed in sugar water and hooked directly.

8. Inflate: Inflate the duck or goose again with an air pump to make it strong.

9. Air-drying or air-drying: put the duck or goose in the air outlet to air-dry, and the process takes about 5 hours and 2 hours.

10, burning: medium fire for 30-50 minutes, charcoal should be burned thoroughly, and the heat should be controlled.