Crispy duck

Main ingredients

Duck 2g

Classification

Snacks

Taste

Delicious

Materials

Main ingredients

Duck 2g

* * 1 pieces of

crispy duck

Accessories

Maltose 4 g ginger 1 g rock sugar 15 g white wine 1 g vinegar 5 g cooking wine 15 g star anise 1 g dried tangerine peel 1 g clove 1 g licorice 1 g Alpinia katsumadai 1 g cinnamon 1 g pepper 1 g vegetable oil 12 g salt 3 g monosodium glutamate 1 g pepper 5 g water chestnut powder 5 g.

delicious crispy duck

practice

practice 1

1. Ducks cut holes in the soft chest ribs to dig out their internal organs, wash them, prick their eyeballs with scissors, and drain off the black water to avoid the waterfall splashing and hurting people when frying. Then put it into the boiling water pot and flip it several times to remove it, so that the meat is white and the blood is removed.

2. Put 1 grams of star anise, 1 grams of dried tangerine peel, 1 grams of clove, 1 grams of licorice, 1 grams of Amomum tsaoko, 1 piece of ginger (cracked), 1 grams of cinnamon and 1 grams of pepper in a cloth bag, tie the bag mouth, put it in a pot, and add 15 kilograms of water, 15 grams of crystal sugar, 1 grams of Chinese liquor (sorghum wine) and 3 grams of salt.

3. add maltose, cooking wine, vinegar and ground chestnut powder into the bowl to make a semi-thick paste. Then hook the duck's eyes with a hook and hang them up. Put syrup in the palm of your hand and rub them all over your body evenly. Don't rub too much. Just wipe the pores and color them. Hang it at the tuyere to blow dry for 3 to 4 hours, blow the skin dry and harden it. If a part is not dry yet, it can be dried on a low fire (it is easy to be crisp with hot oil).

4. Put the oil in the pan and burn it to 6% heat (it is too hot to be burnt easily). Put the duck's belly up on the colander. On the pan, scoop up hot oil from the anus and pour it into the abdomen, then pour it out. Repeatedly, scoop the oil and pour it on the duck until it is golden red and crispy. Don't be too hot when pouring oil, and don't pour it in one place because it is dry and sticky.

5. Put it on the chopping block when it is hot. First cut off the head, head and neck, wings and legs, then cut the head in two, cut the neck in several sections, cut the wings into pieces with an oblique knife, cut the duck legs and duck bodies into strips, put them into a pot, and put them into a duck shape, which can be served with salt and pepper. [1]