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1, roast duck is a famous Chinese food, it is famous at home and abroad for its bright red color, tender meat, mellow taste, fat and not greasy characteristics, known as "the world's delicacies" and well-known at home and abroad.
2, today Lao Liu will come to share the "roast duck" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Duck, apple, soy sauce, green onion, cinnamon, fragrant leaves, star anise, peppercorns, ginger, dumpling skin, honey water
4, fresh duck open a small mouth, cut off the two duck feet, beer bottle in the basin, put the duck from the duck belly to put the beer bottle in, place in the shade, air dry for five hours, air dry the surface of the water
5: Put cinnamon, fragrant leaves, star anise, a pinch of peppercorns, ginger slices, green onion, half a bowl of soy sauce in a bowl, stir well and soak for more than 5 hours. When the time comes, take the beer bottle out of the duck belly, put the duck in a clean basin, put in the sauce, and smear it with a layer of sauce inside and out
6, then put the duck on the shelf to drain the excess juice, use iron tongs to poke a cut apple, and then string the apple in the duck belly, the duck head is pinned under the duck wings, and then fixed with wire, and then fixed the two ends, and then tighten the screws at both ends
7: Fix the duck on the grill, turn the oven on and off the heat, roast the chicken function, and bake at a temperature of 180 ° for 50 minutes. When the time comes, take it out, brush it with a layer of honey water, the ratio of honey to water is one-to-one, put it in the oven and bake for thirty minutes
8, brush a layer of oil on the bottom of the plate, put in a layer of dumpling skin, brush a layer of oil on each dumpling skin, and then take out four sheets, place them on the board, press it with a rolling pin, and gently roll it into a thin round cake
9: Place the thinly rolled dumpling skin in a boiling steamer and steam for 10 minutes on high heat. When the time comes, take out the apples, let them cool a little, slice and plate. When the spring cake time comes, take it out, and the skin and the residual temperature are uncovered one by one. Spring cakes and roast duck are ready
10, roast duck softens the heart and cerebrovascular vessels, the main great tonic fatigue, nourish the yin of the five viscera, clear the heat of the fatigue, replenish the blood and water, nourish the stomach and vitality
I am Lao Liu, thank you for your support of Liu Yishou cuisine, we have several home-cooked dishes for your reference every day, friends who like to cook don't forget to pay attention to it, Lao Liu thank you for watching