Yiliang roast duck, it is fat and lean, crispy skin, tender inside, has a history of more than 600 years, is a famous traditional specialty dish in Yunnan Province.
Roast duck
According to legend, during the Reign of the Ming Dynasty Hongwu, Zhu Yuanzhang enfeoffed Yingchuan and Waiting For Fu Youde as the leader of Zhengnan, leading thousands of troops and horses to Yunnan, and at the same time brought his own imperial cook, Nanjing's famous roast duck in the master "Li Roast Duck" Li Haishan. Later, when Yunnan was unified, the Duke of Yingguo, who had returned to the south and was enthroned, was only hanged by Zhu Yuanzhang by giving him a white aya.
"Li Roast Duck" did not dare to return to Nanjing, so he hid his name and successively ran a roast duck business in Yiliang Dog Street and Li Maoying in Penglai Township, Yiliang, opened a "Dianyi Roast Duck Shop", and married a girl surnamed Mao as his wife, and now "Li Roast Duck" is the 28th generation.
Yiliang roast duck
<h3 class="pgc-h-arrow-right" > the detailed steps of Yiliang roast duck</h3>
1. After killing the duck (hemp duck), burn off the feathers, pluck out the small hairs, cut a small cut under the wings, take out the internal organs, esophagus, remove the duck tongue, and cut the front tip and duck paw from the joint. Use a reed rod to save 10 cm long cut into a fork shape, from the small mouth under the wing into the chest cavity, support the spine and the three forks of the bone, so that the duck breast is erect, rinsed with clean water, take the duck hook to hang the head, blow air in the left mouth, make the duck skin open, put into the boiling water pot to roll, immediately out of the pot, and then use the 5 cm long thin reed pole at both ends to cut into an oblique shape into the anus, keep the soup in the abdomen from flowing out
2. Rub with honey on the palm of your hand, spread evenly on the duck, then hang it on the neck of the duck with a duck hook, open the two wings with a small stick, hang the skin in a ventilated place for 4 to 5 hours, and pour roast duck feed into the abdomen.
3. Roast duck stove with firewood to light the furnace, 20 to 30 minutes later, roast duck stove is hot, take out the firewood, leave the charcoal after burning, and then hang the duck on the stove mouth, cover the lid, simmer for more than 10 minutes, turn the belly back, let the duck body heat evenly, about 30 minutes to mature.
4. After the oven, remove the reeds, dig out the soup in the abdomen, cut open and chop into long strips, neatly put into the plate, keep the duck shape, you can also slice the skin to cut the meat, remove the bone and steam the soup, and bring pepper salt or Yunnan unique pepper dipping sauce when serving
A key step in roast duck
1. The duck must be washed, there is no dirt in the abdomen, and the anus should be washed before inserting the reed rod.
2 When baking, the heat must not be too big
3. Applying honey is a key step in coloring roast duck
If you have a chance, friends who go to Yiliang to play must try Yiliang roast duck.