Hello everyone, I am Xiao He's living field, I share with you the authentic Beijing roast duck production method, today I use this duck, no need to inflate, first hang the duck well, let it thaw naturally, then we concoct a crisp crystal hanging pulp, and then honey 50 grams, you can also use maltose, red vinegar 150 grams, add 5000 grams of water to boil for backup, next mix a crisp pulp powder, 90 grams of cheese powder, baking powder 15 grams, baking soda 15 grams, I said I do not dodge, corn starch 120 grams Then add the right amount of cold water, stir it evenly, turn off the heat after the water is turned on, and slowly pour the crispy pulp powder that has just been adjusted, while stirring, slowly pour it into the basin to prevent agglomeration, which is the adjusted water crispy crystal hanging paste. Then the crystal hanging paste is hung evenly on the duck, and the dried duck can be roasted after a night of air drying, and a circle of paper towels is placed around the neck of the duck before the duck is roasted.
To prevent oil from escaping from the hook and flowing onto the skin, affecting the production, the oven temperature is preheated to 250 degrees, and the duck is hung into the oven
Now prepared is the dough of the roast duck, which is accompanied by hawthorn cake, cucumber strips, cantaloupe, shredded green onion, and baked at a temperature of 250 degrees on the stove for 70 minutes. Freshly baked Peking duck is not greasy and is ready.
This issue of the article ends here, my name is Xiao He's life field, like my point of attention, I will share a variety of food production methods from time to time, thank you!