วีดีโอ

加醋和加水都可以，差別不大，也可以一半水一半醋，效果差不多的。

冷凍的作用是利用冷空氣把鴨皮的水準份抽乾。想讓鴨皮鼓起來，就要往鴨頸上充氣，讓鴨皮與鴨肉分離，鴨子在燙開水的時候就會鼓起來，燒的時候因為鴨子的水份在高溫的情況下會變成蒸氣向外蒸發，所以就會把鴨皮鼓起來，皮也會脆一點。在家庭制作，沒有氣汞，所以，可以免去此步驟。

Corn starch

很抱歉我沒有烤過只有面火的烤爐，但是，我覺得不會有太大的差別，我見議您可以先用華氏300度烤40分鐘，然後再把鴨翻轉烤15分鐘。再翻

再把鴨翻身，看看鴨胸的色澤够不夠，如果夠色做熄火焗15分鐘左右，如果不夠色，就把溫度調至500度再焗15分鐘，詁計色澤會差不多了。如果華氏300度焗，時間大約要1小時20分鐘會熟，如果用華氏330至350度焗時間大約要1小時熟，如果用350度至375度焗時間大約要55分鐘至60分鐘熟，（鴨的重量為5至5磅半，如果鴨重5磅半至6磅，就要多加15分鐘左右。我用的是比較大的烤箱。小的烤箱可能要更多一些時間。您烤多兩次便可以掌握到真正的時間、溫度。因為每個家庭的烤箱大小都有不同。鴨的大小也不同，要靈活運用。才能達到最好的效果。

多謝您的關注。因為我長期在外地工作，拍攝的設備都在家里，所以，在外地不方便拍攝。我之前所拍的視頻，全部都是疫情期間在家無事所拍的。疫情過後一直都在外州工作。所以就沒有更新视頻，敬請所有關注我的朋友原諒。

明白，很欣賞你廚藝，有機可以建議拍些短片！

再次感謝🙏

姜、紅蔥頭、桂皮各100克，玖玖露酒50-100克，不喜歡酒味的人可以50克，或者不加酒都可以，喜歡酒味的人可以加100克。最好是用瓦罐裝的比較貴，但比較香，玻璃瓶裝的是比較差的，比較便宜，但是不夠香。

water

@@littlekitchentaste9187 thank you

It's wheat flour

@@littlekitchentaste9187 ok chef thank you.

是蘇打粉

谢谢师傅，我试下看

那您就試吓雞胸浸十分鐘

我是先上了一次蜜糖水，吹干了再上玻璃皮

放普通格，不是放冷凍格

Put tin platinum paper at the beginning

祝賀🎉您！

我未試過。但我看過許多視頻，很多人都用氣炸鍋製作。而且效果不錯。

I haven't measured the specific distance, and the oven size of each family is different, so I don't think the distance will have much relationship. It is mainly an oven with a surface fire. You can master it by trying it often. Do it a few times and you will gain experience.

Thank you. I did made crispy pork belly with your recepie severel time already. Smell and tease very nice. I sell it at church donation and people love it. I bake it at 500 celcius to get the skin crispy but the meat lost it juice.

Congratulations on making your favorite barbecue. The more you do it, the better it will be

Cjef can we bake the first 35 minutes 390 degre, after that we keep in the refrigerator for 1 or 2 days. After that bake again 20 mnt 460degree ? Or can we keep it in the frezzer for few day and bake again to gain crispyness of the skin?

It can be put in the refrigerator for a few days, the pig skin will be drier, and the pig skin will be more crispy after roasting. It is advisable to put it in the refrigerator for three to four days, and the pork will deteriorate after more than six days. The longer the time, the poorer the taste of the pork will be.

Yes, the purpose of adding thirteen powder is to reduce the amount of five-spice powder, so that the duck juice will be cleaner. You can also leave out the thirteen spice powder

您搽一次麥芽糖烤至熟也可以的。只是糖色好單薄一些。酒樓也是搽一次便可。我搽几次是為了糖更厚一些，好看一些。酒樓和燒味店都用紅色素上色，所以上一次便可以燒得色澤很漂亮。我自己在家做不放紅色素，所以上幾次麥芽糖來達到色澤紅亮的效果。而且容易控制叉燒的生熟程度，過熟了叉燒便不會有汁。要剛剛熟才能達到有肉汁的效果。叉燒才會更好吃。

It is cooked, but before eating, you still have to tear each skin apart and steam for 3 minutes to make the dough soften. It will be delicious and more hygienic

I baked it at 360F for 20 minutes and then at 300F for 30 minutes. Turn off heat and simmer for 10 minutes. Generally, a 6-pound duck takes about 50 minutes to cook. It also depends on the size of your oven. The oven you use may not be the same as mine, so there will be some differences. You can refer to my time and temperature and try it a few times.