Raw and auxiliary material
Material: a duck (1500g)
Pickling materials: 40g of soy sauce, 40g of yellow wine, salt 10g, 5g of sugar, pepper 10g, star anise 10g, 5g of Amomum villosum, 2g of fragrant leaves, 5g of fresh yeast aftertaste powder (KA66) and fresh yeast chicken essence (TC 0 1).
Other ingredients: 20 grams of egg white, 50 grams of glutinous rice flour, 5 grams of pepper powder, and appropriate amount of coriander.
production process
First, curing
1. Divide the duck's back into two parts, remove the duck's internal organs, wings, feet and smell, then flatten the sternum at the duck's chest, then wash it thoroughly and drain it for later use.
2. Cut the green onion into sections, slice the ginger, and then fully mix the above pickling materials, fully wrap the duck and pickle it for about 6 hours.
Second, steaming
3. Steam the salted duck in a steamer for about 2 hours.
4. After steaming, fully dry the duck and cool it.
Third, frying.
5. Take the egg white from an egg, drop a few drops of soy sauce, beat it with chopsticks until it is fine, then add glutinous rice flour and quickly stir it into a snowflake paste. And put it on the steamed duck, and you can put it on the skin more.
6. Add peanut oil to the wok, heat it to 60%, add duck and stir fry, pour hot oil on the surface and stir fry until the bottom is golden yellow, then drain the oil.
Fourth, the finished product.
7. Sprinkle salt and pepper on the fried duck, then slice it and decorate it with coriander.
Meal planning theory
1. Mix the snowflake paste and hit it in one direction with chopsticks. Don't give up halfway Make a snowflake in one go, put chopsticks and let it stand.
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 baked in the oven, paying attention to turning it over in the middle.