Traditional crispy roast goose roast duck making

Prepare the following materials:

(1) Datong ready-mixed fried powder, (2) Robertson fish glue powder, (3) Seaweed mushroom soy sauce, (4) egg white.

(5) Juicer - Table (also called blender) to buy the ingredients back and set aside. [The above materials are issued at the end]

2. Roast duck crispy water recipe: 10 kg of water, 1.2 kg of Shuangqiao maltose, 1 kg of Haitian white vinegar, 1 kg of hydrangea vinegar essence, 1 kg of hydrangea red Zhejiang vinegar, 4 grams of axe flour. Pour all the above ingredients into the bucket and stir and melt the maltose by hand. Set aside

3. Roast duck salt and roast duck sauce preparation: roast duck salt: Shuangqiao MONOS glutamate 7 two, five-spice powder 2 two. Sand ginger powder 1 two, tangerine peel powder 1 two, star anise powder 10 grams, cumin powder 10 grams, cinnamon powder 5 grams, thirteen spices 30 grams, cloves powder 5 grams, pepper powder 10 grams (put the material into the basin and stir well, pay attention to the sub those powders themselves with a powdering machine to beat slow heat and fry for 15 minutes)

4. Roasted duck sauce: 1.2 kg of Haitian seafood sauce, 1/2 kg of Haitian pillar sauce, 2 pairs of pork rib sauce, 2 pairs of Haitian south milk (no water), 3 pairs of sesame sauce, (3 pairs of garlic head, 3 pairs of shallot heads, 1.5 pieces of dried tangerine peel are broken).

5. Preparation method: chop the garlic and shallots, soak the dried tangerine peel in water and then chop, then open a pot, pour 4--5 two slowly fry until golden brown, even pour the oil together into the mixed sauce and stir well, set aside, (sauce does not need to be fried)

6. Roast duck pickling process: select 4.5 to 5 pounds of duck, clean up the internal organs, drain the water, and then put into the duck belly: 1.2 two roasted duck salt, 0.4 two roasted duck sauce, 120 grams of water, a piece of coriander, an octagonal, two pieces of fragrant leaves, a small piece of garlic, a small cover of rice wine, 1 small shallot head, 3 slices of ginger, and then wipe the inside of the duck's stomach evenly, sew needles, (when stitching needles, pay attention to sewing a little bit of air leakage), after stitching, after the needle is pumped, after the air, put it in boiling water to scald the skin, and the skin can be scalded and contracted (Note: The skin of the heart should not be burned for too long to prevent the duck from oiling.) Rinse the epidermis with cold water. Add hot oil to drizzle with crispy water. (Drizzle the skin water from top to bottom twice evenly, both sides of the legs can be poured more than - spoon) After pouring the skin water into the air dry room to blow. After about 3--5 hours of drying, we can brush the crispy pulp, at which point we can start to mix the crispy pulp.

7. Put 3 egg whites into the blender, then 4 grams of Dayong ready-mixed fried powder, 7 grams of Robachen fish gelatin powder, stir well and pour it into a stainless steel bowl, take a spoon or oil broom to gently pour off the floating foam, then add 2 grams of straw mushroom soy sauce, stir well and set aside. (Note) Then use the second bowl to fill the boiling water of about 70 degrees, and then use the bottom of the bowl of the first bowl to put in 70 degrees of boiling water to blanch it, (the intention of this operation is to stir when the fish glue powder does not melt, so it is necessary to blanch it, and it can be boiled and melted, (Note: it is necessary to stir while scalding). After scalding, you can brush on the dried duck, when brushing the pulp, you must brush evenly, continue to put the duck into the air drying room after brushing the pulp, blow the drier the better, it is best to blow until the next day, the drier the body, the crisper the skin, [adjust the pulp once you can brush 3 to 4 ducks] Open the pulp to see how many ducks you have to control the amount of the pulp.

8. Roast duck roasting process: preheat the stove to 200-210 degrees after putting the duck in, bake for 20 minutes to see if the duck is colored, if it has not been colored, you can raise the temperature to 22-230 degrees, if it is colored, keep 200_ 210 degrees, look at where there is no color, take a stick, burn the stove for a while, you can see the change to control the temperature of the fire. [4.5-5 pounds of ducks are about 50-55 minutes to cook].