Crispy fried duck

Crispy fried duck

Introduction:

"I've always wanted to make crispy duck, but I always find it very troublesome. I'm determined to try it once, but I haven't had it yet. I've only nibbled a small part of the neck of the crispy duck that I've worked so hard to cook. When I finish cooking the dumplings, only the neck of the crispy duck is left... Although I didn't eat it, I'm very happy, which shows that we all agree with this crispy duck. Crispy duck skin and crispy meat are fragrant, soft and refreshing, crisp but not oily. It tastes better with pepper salt. It's easy to make crispy duck. After that, it will be the reserved program of my family's new year dishes. "

Production steps:

Step 1: clean the duck, remove the viscera, and spread the salt all over the duck.

Step 2: put in the marinade and marinate for 2 days.

Step 3: steam in pressure cooker for 40 minutes.

Step 4: dry the duck skin.

Step 5: heat the duck 70% in the oil pan and fry until the skin is yellowish.

Step 6: put a little soy sauce and cooking wine on the surface.

Step 7: deep fry again until the skin is golden.

Step 8: cut the code plate, when eating, can be dipped in pepper salt pepper salt; pepper powder and salt can be stirred evenly.

Materials required:

Duck: one

Pepper powder: right amount

Salt: right amount

Soy sauce: a little

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Marinade: right amount

Note: duck must be fried again, so that it can be crisp and fragrant.

Production difficulty: Advanced

Process: steaming

Production time: several days

Taste: spiced