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烧鸭脆皮水如何做法
更新时间: 2020-09-16 00:00:00  

做法如下:

1、准备光鸭1千克,脆皮烧鸭腌料5千克,脆皮烧鸭酱料1、25千克,姜片0.75千克,葱头1、5千克,香叶0.25千克,八角0.5千克,芫荽1千克;

2、平放鸭体于不锈钢案台上,按照腌制配方比例把所有配料装入鸭体,混合均匀,用钢针把鸭体下开口处缝起来,胸朝下,头朝上低温腌制4小时;

3、用钢钩吊起鸭身,气桶打气至充满鸭体,盘好头颈,沸水烫皮,淋干水分,遍淋脆皮水,吊起风干4小时;

4、碳火燃去浮火,电烤升温175度,入炉烤制,40到60分钟,胸、翅、背依次烤制;

5、烤熟的鸭子淋180到200度油,使皮肉分离,最后刷芝麻油即可。

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