北京烤鸭
主料：鸭子
Main ingredients:duck
辅料：麦芽糖
Accessories:maltose
调料：米醋与老抽,食盐、八角茴香、桔皮、姜、桂皮、花椒以及丁香
Seasonings:rice vinegar and dark soy sauce,salt, star anise, orange peel, ginger, cinnamon, szechuan pepper and a couple of cloves
制作过程 production process
1. ？Trim the legs and wings of your duck back to the first joint. Remove any fat from the cavity and check for any remaining feather stubs. Slide your fingers under the skin and loos
en all over 1.从鸭腿的第一个关节处断去鸭脚和翅膀，检查鸭毛是否煺干净 西餐的做法，取出内脏。然后进行涮膛，把鸭腔、鸭颈、鸭嘴洗涮干净，将回头肠及腔内的软组织取出，？用手指滤鸭皮，使其无血污。
2. String your duck onto whatever hanging device you prefer and then bring a large pot of water to the boil. Add 150g white vinegar then take off the boil and plunge the duck in for 10 seconds. Hang the duck back up and allow it to cool for a minute or two. Repeat this process five times 2.用线把鸭身串好，将其吊挂，然后将一大锅水烧沸。添加150克白醋，用沸水浇烫鸭身10秒钟。 将鸭身重新吊挂，待其冷却一、两分钟后，重复刚才的步骤5次。