How to roast the roast duck?

Roast duck is a dish that Nanning people like to eat since ancient times. The ancestors of Nanning believed that duck meat could clear away heat and fire.

The common practices of roast duck are: braised duck, beer duck, ginger roast duck, chestnut roast duck leg, sauce duck and so on.

To roast a roast duck:

1. Before the roast duck enters the furnace, a 4 cm long reed section should be stuffed in the anus to prevent the poured soup from flowing out.

2. Mix the soup with refined salt and monosodium glutamate, and pour it from the knife side to 80% full;

3. After the duck is cooked, it can be cooked quickly and thoroughly, and it can also supplement the excessive water consumed in the duck meat to achieve the effect of tender duck meat;

4. First, use the roast duck stewing furnace to heat it, and use the loose wool rope. When the loose wool cigarettes expire, immediately put the ducks in from the upper stove mouth, cover the stove mouth and the upper cover, and cook by using the heat reflected by the stewing stove;

5. The roast duck can't directly touch the flame. During the burning process, the position of the duck should be moved according to the fire to ensure the uniform color of the fire. The burning time should not be too long or too short. Generally, it should be controlled at 10 ~ 15 minutes until the skin turns purple.

6. After the duck is roasted, remove the duck plug, dig out the soup in the belly, cut it in half vertically, cut it into long squares with a width of 1 cm, and put it on a plate.