How to Make Peking Duck？

The steps for making Peking Duck are as follows:

1.Choose a 6 to 6.2 pounds of duck, select the skin is not broken, white color, full shape of the duck. The duck will be inflated to long bladder Jingtang hook, with boiling water from the duck neck evenly poured to make the duck skin tight, the formation of thermal expansion and contraction effect, duck soup full, baked duck skin more crispy.

2.Coloring and drying. Put the finished duck blanks into the drying room with a blower to brighten them for six to eight hours to drain the acidity, and then put them into the roast for more than 45 minutes.

3.Prepare a 5-pound fresh duck, remove the duck's palms and wings, and marinate it for three to five hours in cooking wine, ginger, onion, salt, five-spice powder, pepper and a moderate amount of light soy sauce coated all over. Blanch the marinated duck in water for ten seconds to shrink and flatten the skin, then fish it out immediately.

4.Prepare two tablespoons of honey, two tablespoons of rice vinegar and one tablespoon of cooking wine, mix well and brush evenly over the duck skin, air drying as you go.

5.Air dry the duck and then stuff some apple chunks in the stomach to degrease it and thread it with bamboo skewers. Preheat the oven to 180 degrees. Put the belly side up and bake for 30 minutes, so that it is moist and fragrant. Take it out and turn it over, and bake at 180 degrees for another 30 minutes. Finally, brush with honey water and bake at 160 degrees for 15 minutes.

6.Prepare two tablespoons of sweet noodle sauce, a little soy sauce, a tablespoon of sugar and a moderate amount of starchy water, or switch to sesame sauce or peanut butter will be more flavorful. Simmer it until it thickens.