Main Ingredients

500g of Duck Meat

Supplementary Ingredients

Egg

60g

Flour

25g

Scallion

165g

Seasonings

Peanut Oil

100g

Salt

3g

Monosodium glutamate

2g

Ginger

15g

Maintaining Wine

15g

Scented Oil

5g

Sweet Noodle Paste

50g

Sugar

5g

Five spice powder

1g

Pea starch

10g

Five spice duck meat practice

1. Wash the duck meat, into the soup pot white cooking until broken until the raw, fish out to cool, pick off the skin, cut into 6 cm long, 3 cm wide, 0.5 cm thick slices; mashed 15 grams of onion, ginger, add wine to take the juice, add salt, monosodium glutamate, sugar, five spice powder, marinate the meat for about half an hour.

2. Beat the egg, add flour, starch and the right amount of water to make a paste, put the duck into the batter.

3. Boil peanut oil, duck meat piece by piece into the frying pan, deep-fried to the surface solidification (deep-fried attention to do not stick together), that is, the end of the fire away from the position of the warm oil frying until crisp, so that the fat fat discharge, and then on the fire to fry the burnt tip, was a golden brown, fish out of the dripping sesame oil, loaded into the dish, with the cleaned green onions, sweet noodle sauce on each of the two disks that are completed.