Sweet skin duck

Sweet skin duck

Introduction:

Production steps:

Step 1: after the duck is washed, wipe the inside and outside of the duck with pepper, refined salt and cooking wine, put the duck into the basin and marinate for 5-6 hours.

Step 2: heat up the frying pan, add the cooked vegetable oil to heat, smash the rock sugar into the pan, stir fry until the rock sugar is completely melted and brown red, immediately mix with appropriate amount of boiling water to make the sugar juice.

Step 3: wrap the spices into a small package.

Step 4: add fresh soup into the pot, add refined salt, cooking wine, sugar juice, ginger (smashed), green onion (tied) and spice bag, bring to a boil over high heat, and boil over low heat for more than 1 hour to make marinade. Put in the pickled duck and stew until cooked.

Step 5: pick up the stewed duck, control the water content, and drizzle it with boiling oil until it is crisp and brown. Brush with maltose.

Materials required:

Native duck: 1

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fennel: right amount

Clove: right amount

Tsaokuo: moderate amount

Amomum villosum: right amount

Amomum fragrans: moderate amount

Licorice: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt monosodium glutamate: right amount

Maltose: right amount

Rock sugar: right amount

Note: 1. Make sure to use local duck. Meat duck has no taste. 2. Spices must not be put too much. Otherwise, it will be bitter, and the duck will taste boring. 3. Finally, brush maltose after pouring oil. 4. Safety first. It's best to wear long sleeves and a mask when cooking, so as not to scald people when the oil breaks out, I still remember when I did it in 2006, the oil broke out and scalded my hands. Fortunately, I'm not scar skin, now I can't see it

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: sweet