"Duck soaked in oil", duck pieces under high pressure, add feed oil and a lot of fermented grains, without adding a drop of water, the product is not greasy at all. The improved duck smells delicious and tastes better.

There is also the crisp smell of roast duck, which is chewy at the entrance and slightly sweet at the back. After the launch, diners praised it again and again and soon became the signature dish of every table.

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Making:

1 and 1 duck (about 1000g) were washed, cut into small pieces and soaked in clear water for 3 minutes.

2. Add 1000g salad oil into the pot, and when it is heated to 40%, add 50g onion, 50g ginger slices, 50g garlic cloves, 6 small onion heads, 50g coriander and 100g shallot, stir fry until fragrant, pour out the small materials and store them separately from the oil.

3. Put a bamboo grate in the pressure cooker, put 30g of fresh citronella at the bottom, pour 1 bottle (about 50g) of brewed wine and 100g of homemade sauce, then put all the small materials fried in the second step, and then put a bamboo grate under pressure.

4. Put the duck meat on the bamboo grate, pour in the oil until it just passes the duck, then cover with SAIC and stew for 20 minutes.

5. Pick out the pressed duck and put it on a plate to eat.

Homemade sauce:

5g soy sauce, chicken powder 10g, Meijixian 15g, 30g white sugar, 40g chicken juice, 50g honey, 55g God of Wealth oyster sauce, 90g Anger brown sugar water, and soy sauce 1 10g.

Production key:

The time for pressing the goods of ducks is very important. Ducks are 2 years old, and it usually takes 20 minutes to press them. If the time is too short, the duck meat will be undercooked; If it takes too long, the duck will be too bad.