Half a duck (about 800 grams)

vitality

Du Gao wine

five spice powder

salt

25 g sugar

Maltose 20 g

seawater

The method of sweet duck skin

After washing the duck, drop a little water, then wipe the duck inside and out with allspice powder, salt and white wine, and put the duck in a basin for cold storage 12 hour.

Put a little oil in the pot, heat it, add sugar, and stir fry slowly over medium heat until the sugar turns red and the big oil bubbles turn into small oil bubbles. When the small oil bubbles are almost the same, the sugar color will be fried.

Add 1 small bowl of water.

Add about 4 small bowls of salt water and add salted duck.

Cook in a small pot for nearly 1 hour. Pay attention to turning the duck several times in the middle. Control the water slightly after cooking.

Put oil in the pot, heat it, grab the duck leg with one hand, and pour hot oil on the duck with the other hand until the duck skin is crispy and brown.

Hot oil roast duck

Add 20g of maltose to 5g of water and dilute it slightly.

The last step is crucial and indispensable: just brush a layer of diluted maltose on the duck skin.

skill

1. Sugar cannot be directly put into salt water. It should be browned first. This step is very similar to the fried sugar color of braised pork;

If there is no old bittern, you can do it now. Step three, add a bowl of water, and then add the spices and soy sauce needed for the brine. Boil 1 hour first, and continue to add duck meat in the fourth step;

3. Maltose is used according to its concentration. If it is very thin, there is no need to dilute it with water. I am strong maltose, so I dilute it with a little water. Finally, the maltose concentration of the brush is best scooped up with a spoon, just dripping into a straight line;

4. If there is no maltose, you can use white sugar with a little water and cook it to the same concentration as maltose instead.