2000 grams of duck
condiments
Maltose 40g ginger 10g rock sugar 150g liquor 100g vinegar 5g cooking wine 15g star anise 10g dried tangerine peel 10g clove 10g licorice 10g Alpinia katsumadana. 38+00g vegetable oil 120g salt and pepper 30g salt 30g monosodium glutamate 10g pepper 5g horseshoe powder 5g.
Exercise 1
1. Ducks make holes in the chest rib soft file, dig out their internal organs, wash them, pierce their eyeballs with scissors, and discharge black water to avoid the waterfall splashing and hurting people when frying. Then put it in the boiling water pot and turn it over a few times to remove it, so that the meat will be white and the blood will be removed.
2. Mix star anise 1 0g, tangerine peel10g, clove10g, licorice10g, tsaoko10g, ginger (broken)1g, and cinnamon/kloc. Add water 15kg, crystal sugar 150g, Chinese liquor (sorghum liquor) 100g, salt 30g, monosodium glutamate 10g, and pepper (taste) in an appropriate amount, and cook for about 1 hr with high fire to make the fragrance of the wrapped spices burn into the soup (the soup is cooked for about $100/hr.
Preparation method and formula of crispy duck feet
Preparation method and formula of crispy duck feet
Best answer
condiments
2000 grams of duck
condiments
Maltose 40g ginger 10g rock sugar 150g liquor 100g vinegar 5g cooking wine 15g star anise 10g dried tangerine peel 10g clove 10g licorice 10g Alpinia katsumadana. 38+00g vegetable oil 120g salt and pepper 30g salt 30g monosodium glutamate 10g pepper 5g horseshoe powder 5g.
Practice editing
Exercise 1
1. Ducks make holes in the chest rib soft file, dig out their internal organs, wash them, pierce their eyeballs with scissors, and discharge black water to avoid the waterfall splashing and hurting people when frying. Then put it in the boiling water pot and turn it over a few times to remove it, so that the meat will be white and the blood will be removed.
2. Mix star anise 1 0g, tangerine peel10g, clove10g, licorice10g, tsaoko10g, ginger (broken)1g, and cinnamon/kloc. Add water 15kg, crystal sugar 150g, Chinese liquor (sorghum liquor) 100g, salt 30g, monosodium glutamate 10g, and pepper (taste) in an appropriate amount, and cook for about 1 hr with high fire to make the fragrance of the wrapped spices burn into the soup (the soup is cooked for about $100/hr.
3. Add maltose, cooking wine, vinegar and chestnut powder into a bowl to make a semi-thick paste. Then hook the duck's eyes and hang them up. Put the syrup in the palm of your hand and spread it evenly all over your body. Don't rub too much. Just wipe the pores and color them. Hang in the tuyere and blow dry for 3 to 4 hours, and blow dry the skin to harden. If a part is not dry, it can be dried on low heat (hot oil is brittle).
4. Put the oil in the pot and burn it to 60% heat (scorch). Put the duck's stomach on the colander. On the top of the oil pan, scoop up hot oil from the anus and pour it into the abdomen, then pour it out. Repeat it many times, then pour the oil on the duck until it is golden and crispy. Don't be too hot when dripping oil, and don't concentrate in one place, because it is dry and sticky and easy to burn.
5. Put it on the chopping block while it is hot. First cut off the head, head and neck, wings and legs, then cut the head into two pieces, cut the neck into several sections, cut the wings into several sections with an oblique knife, cut the duck legs and duck bodies into small strips, put them in a pot, make them into duck shapes, and add salt and pepper.