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Roast Duck Canton Style的做法

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Roast Duck Canton Style

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Roast Duck Canton Style, english recipe from Swiss Butchery

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Aniseed 1 pcs

、

Bay leaves 1 pcs

、

Fermented bean curd sauce 7 gram

、

Five spice powder 5 gram

、

Fresh Duck 1 pcs

、

Honey 25 gram

、

Houzhu sauce 16 gram

、

Oyster sauce 8 gram

、

Salt 3 gram

、

White vinegar 3 gram

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Wash fresh duck, remove claw, tip of wing, viscera and dry water;(five spice powder, honey, white vinegar, salt, oyster sauce, column sauce, rotten milk, star anise) pour the pickled sauce into the abdominal cavity and seal it with a needle;Seal with plastic wrap and refrigerate overnightHeat a pot of boiling water, hold the duck's head, immerse the duck in boiling water for three times, lift and put it out of the pot and cool it with cold water; (tighten the skin and set the shape)After the duck body is evenly rinsed twice, hang it in a cool and ventilated place overnight, and

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发布于 2021-05-20

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