Crispy duck belongs to the deep-fried products, raw materials, duck on the material steamed and deep-fried dehydrated from the finished product, golden color, crispy skin, tender meat, rich flavor, for the traditional flavor of Sichuan food, in Shanghai and other places are also very famous.

Recipe: 1 duck, 30 grams of salt, 50 grams of cooking wine, five spices (pepper, cinnamon, fennel, etc.), ginger, green onion, moderate.

Technology: fat and tender duck as raw materials, slaughtered to remove the feet and claws, take the viscera, cleaned and drained. Salt frying hot plus pepper mix, cold drying rubbed on the duck inside and outside, into the container, on top of ginger, onion knot, wine, cinnamon and fennel, on the drawer steaming until crispy, removed to cool. Add oil in the pot, boil to 8 or 9 mature when the duck is cooled, deep fry until the skin is golden, crispy, remove and drain the oil can be. When serving, you can drizzle marinade or with pepper salt.