Barbecued duck(cha shao ya )

Barbecued duck:

Raw materials for barbecued duck:

One Beijing duck (weighing about 1.5-2kg), 5-6 dried lotus leaves, 7-8 prickly ash, 50g maltose, 60g scallion and 520g ginger slices.

The processing steps of barbecued duck are as follows:

1. Take the slaughtered and depilated duck, cut a 3-4cm long hole under the left and right arms, put in the right index finger and middle finger, and take out the internal organs. Cut off the duck's feet and the tip of its arm from the corner of its legs and wings, and then wash them clean.

2. Soak the dried lotus leaves in warm water and cut them into pieces. Mix them with green onion, ginger and Zanthoxylum. Put them into the duck belly from the opening.

3. Use a special iron fork from the inside root of the duck leg to the duck shoulder (no penetration), then pinch the fork tip, pass through the duck neck, and put the duck head across the two duck forks, so that the fork tip is 18-20 cm long from the head.

4. Scald the duck with boiling water repeatedly (5-6 times) to make the skin expand, then mix maltose with 5 times of water, brush a layer on the duck, and put it in a ventilated place to dry.

5. Place the duck fork on the burner

Characteristics of barbecued duck

The duck skin is crisp and mellow. The meat is soft, tender and delicious. Generally, duck meat is mixed with special sweet flour sauce (sweet flour sauce, sugar, sesame oil, and then steamed), plus scallion, and eaten with lotus leaf cake.

Barbecued duck

Barbecued duck is a traditional local dish in Zhejiang Province, which belongs to Zhejiang cuisine. The color of this dish is jujube red and bright. The duck skin is crispy and mellow. The meat is soft and tender. It tastes delicious and is not greasy.

Main ingredients

Main ingredients: Beijing duck (see "roast duck" for slaughtering method), 1 (weighing about 1.5-2 kg), 5-6 pieces of dried lotus leaf. Seasoning: 7-8 pepper, 50g maltose, 60g scallion, 520g ginger.

Production process

(1) Take the slaughtered and depilated duck, cut a 3-4 cm long hole under the left and right arms, put in the right index finger and middle finger, and take out the internal organs. Cut off the duck's feet and the tip of its arm from the corner of its legs and wings, and then wash them clean. (2) Soak the dried lotus leaves in warm water and cut them into pieces. Mix them with green onion, ginger and prickly ash. Put them into the duck belly from the opening. (3) A special iron fork is used to pierce the inside root of the duck leg to the duck shoulder (without penetration), and then the fork tip is pinched together and pierced out through the duck neck. The duck head is horizontally pierced on the two duck forks, and the fork tip is exposed 18-20 cm from the head. (4) Pour boiled water repeatedly (5-6 times) to scald the duck body to make the skin expand, then mix maltose with 5 times water, brush a layer on the duck body, and put it in a ventilated place to dry. (5) Put the duck fork on the burning charcoal, roast the two ribs first, then the ridge, and finally the breast. Roast the duck body to a red color. (6) Wipe the roasted duck with a clean cloth, then use a blade to grow the duck skin into 5cm long pieces with a width of 3cm, and then slice the duck meat into 3cm long pieces with a width of 1.5cm and a thickness of 0.5cm. Generally, duck meat is mixed with a special sweet sauce (sweet sauce 100 points, sugar 10 points, sesame oil 5 points, stir well and steam well), plus scallion, rolled with lotus leaf cake to eat, it has a unique flavor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cha Shao Ya