crispy duck is made by pickling, steaming, frying and other processes. It pays attention to the combination of raw materials. The finished product is beautiful in shape and soft in color. It is a combination of loose foam, crisp, tender and delicious. Let's learn it together in this issue.

raw and auxiliary materials

main ingredients: 1,511g of a duck

pickling materials: 41g of soy sauce, 41g of yellow wine, 11g of salt, 5g of sugar, 11g of pepper, 11g of star anise, 5g of Amomum villosum, 2g of fragrant leaves, 5g of yeast fresh aftertaste powder (KA66), and fresh yeast chicken flavor cream (TC11). The appropriate amount of coriander

production process

1. Pickling

1. Split the duck back into two leaves, remove the duck's internal organs, wings, duck's feet and duck's Sao, then flatten the sternum at the breast of the duck, then wash it thoroughly and drain it for later use.

2. Cut the green onion into sections, slice the ginger, and then mix the above-mentioned pickling materials fully and evenly, and fully coat the ducks for pickling. The pickling time is about 6 hours.

2. Steaming

3. Steaming the salted duck in a steamer for about 2 hours.

4. After steaming, fully dry the ducks and cool them.

3. Fry

5. Take an egg white, drop a few drops of soy sauce, beat it with chopsticks until it is fine, then put the glutinous rice flour into it and mix it quickly to make a snowflake paste. And put it on the steamed duck, and you can put more on the skin.

6. put peanut oil in the wok, heat it to 61%, add duck to fry, pour hot oil on the surface, fry until the bottom is golden yellow, and then drain the oil.

Fourth, the finished product

7. Sprinkle the fried duck with salt and pepper, then cut into pieces and garnish with coriander.

Meal plan says

1. Stir the snowflake paste with chopsticks in one direction, don't stop halfway, and make it snowflake-like in one go, depending on whether the chopsticks stand still.

2. Yeast fresh aftertaste powder and chicken fresh cream can be fried at high temperature, which is much better than using chicken essence and monosodium glutamate.

3. In addition to frying, crispy duck can also be roasted in the oven, and pay attention to turning it over halfway.