A list of the contents of this article:

What is the practice of roast duck juice?

Practice: prepare the wok, heat the oil, turn the heat down, then pour in the sweet noodle sauce and stir-fry to taste. Fried sweet noodle sauce will become fragrant, if not fried, it will show a sour feeling. Add the right amount of sugar and a little water, continue to stir-fry until the sugar is completely melted in the sweet noodle sauce, because the sweet noodle sauce is actually salty, so you need to add sugar. Sprinkle a little sesame oil before starting the pot to increase the aroma of sweet noodle sauce, which is the delicious Beijing roast duck sauce.

Roast duck marinade and crispy skin juice, roast duck method is below. Ingredients: 4 duck legs. Accessories: 6 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of star anise, 1 small section of cinnamon, 1 tablespoon of pepper, 2 pieces of scallion, 4 pieces of ginger, 2 tablespoons of honey, 2 tablespoons of rock sugar, 2 tablespoons of salt. Wash the duck leg and control the moisture; wipe the duck leg with salt, you can rub it a few more times to help the duck leg taste.

Scalding: put the pickled duck billet belly up, from the neck opening, insert the air pump pipe, and squeeze the inlet with the left hand (to prevent air leakage). The right hand inserts two fingers from the duck's buttocks to block the air outlet, and then turn on the air pump to fill the flesh of the duck billet. When the duck billet becomes bulging like a balloon, the flesh is filled with gas and immediately scalded in a boiling water pot.

Roast duck sauce: raw materials; sweet noodle sauce, Bai Zhi granulated sugar or rock sugar, water, oil. First of all, heat the pot, wait for the temperature to make the pot hot, add the right amount of oil after the pot is hot, and so on, pour in the sweet noodle sauce. Stir-fry the sweet sauce, add the right amount of sugar and water in the pot. Stir-fry the sugar until melted and roast duck sauce is sticky, as shown below.

The preparation method of Nanjing roast duck gravy is to divide star anise, cinnamon, fennel, licorice, Sannai, etc. into two parts, pack them into gauze bags and tie them tightly. Wash the ginger and smash it into pieces and tie the knot from the wash. Bake the rock sugar on the fire and break it into the pan with the oil. Stir-fry over low heat until crimson. Stir in boiling water to form a sugar color. Add fresh soup to the pot, add spring onions and ginger, salt, monosodium glutamate and sugar color, then put spice bag, boil to low heat until fragrance can be boiled.

First of all, take the juice originally from the belly of the roast duck, add an appropriate amount of thick broth (there is really no broth, use boiled water), and put in the duck side ingredients, such as duck feet, wings and so on. Bring it to a boil and simmer for a while. Add roast duck, soy sauce, oyster sauce, chicken essence, ginger, onion and garlic, and cook for a while.

What's the best recipe for roast duck juice? it's a pity if you don't know how to cook duck juice.

Heat the juice and oil from the baking pan, then add a little light soy sauce, water, five-spice powder and sugar, bring to the boil and simmer for 5 minutes. Don't mix it in the rice, or you can't help eating a lot of rice. It's so delicious.

Add a little water to the material, pour the marinade into the belly of the duck and sew the opening with a toothpick or cotton thread to prevent the marinade from leaking out and will not leak at all. Put it in the freezer overnight and take out the duck and prepare the crispy water. Boil water, add vinegar and maltose and bring to a boil again. Preheat 180 degrees in the duck oven.

Scalding: put the pickled duck billet belly up, from the neck opening, insert the air pump pipe, and squeeze the inlet with the left hand (to prevent air leakage). The right hand inserts two fingers from the duck's buttocks to block the air outlet, and then turn on the air pump to fill the flesh of the duck billet. When the duck billet becomes bulging like a balloon, the flesh is filled with gas and immediately scalded in a boiling water pot.

Production method: (1) finishing of spices: first, select complete raw materials to ensure that there is no pollution and mildew, then rinse with clean water to remove impurities and crush them respectively (preferably crushed at low temperature to avoid loss of aroma and fragrance of spices). (2) extraction of spices: after mixing according to the ratio in the formula, put it into the extraction tank and soak in hot water with 100kg60 ℃ for 4 hours. Then boil for 30 minutes, filter, volume filter to 100 liters.

How to make roast duck juice?

First of all, take the juice originally from the belly of the roast duck, add an appropriate amount of thick broth (there is really no broth, use boiled water), and put in the duck side ingredients, such as duck feet, wings and so on. Bring it to a boil and simmer for a while. Add roast duck, soy sauce, oyster sauce, chicken essence, ginger, onion and garlic, and cook for a while.

Squeeze lemon juice, put sugar and salt into the boil, mix in cranberry sauce and mix well. (characteristic) sweet and sour taste, with lemon aroma. This sauce is suitable for dipping Cantonese-style roast duck.

Wash the duck, remove the internal organs from the anus, cut off the duck's paw and wing tip, and rinse the duck's abdominal cavity with clean water. two? Mix minced ginger, minced garlic, chopped onion, refined salt, sugar, cooking wine, rose wine, monosodium glutamate, five-spice powder and proper amount of two soups to make taste sauce, and mix honey, white vinegar, Zhejiang vinegar and water to make crisp skin water.

Simmer for 2 minutes after the fire is boiled. Personally, I think that the roast duck juice in the belly of the roast duck is the best. a duck has been roasted all the time, and the roast duck stuffing inside is melted by heat, and it turns into this delicious roast duck juice with the essence of the duck, which will be very delicious. If you don't have enough roast duck juice, you can add thick soup, which is the usual thick soup made from chicken racks, duck racks and big bones, with spices such as roasted garlic.