Scalded duck in oil

Scalded duck in oil

Introduction:

"Scalded duck in oil" is a famous delicacy in Leshan, Sichuan Province. It has the characteristics of ruddy color, crisp skin, tender meat, pleasant aroma and long aftertaste. I remember when I was a child, as long as there were guests or New Year holidays at home, my mother would always buy a meal to entertain the guests. This is also a delicious food I am most looking forward to. Until now, I still remember the taste of it. In order to make himself and his family eat more healthy and at ease, he decided to learn how to make. It's not convenient to make the whole duck, so we choose duck legs, because duck legs are more convenient to operate, and there are more lean meat, so it's very enjoyable to eat! "

Production steps:

First step: after cleaning the duck leg, add salt and baijiu.

Step 2: add thirteen spices and knead well. Spread the marinade on each place

Step 3: cover with plastic film and refrigerate for more than 12 hours

Step 4: knot chives, flatten ginger and various spices

Step 5: rock sugar 10g

Step 6: pour clean water (about 1000g) into the pot, pour in all the ingredients in step 4 and step 5, then pour in cooking wine, soy sauce, soy sauce and salt, bring to a boil over high heat, turn to low heat and simmer for 40 minutes

Step 7: pour a little oil into the pan (if there is too much oil, it will splash out and burn when pouring water, I have a little too much oil). After the oil is hot, add 15g sugar and stir fry slowly over low heat

Step 8: stir fry until the color turns brown and red, then pour in a bowl of water (be careful not to scald)

Step 9: pour the fried sugar colored soup into the brine pot, put in the pickled duck legs, bring to a boil, and then turn to low heat to marinate for one hour

Step 10: add a little water into maltose. If it is not easy to mix, mix it evenly with warm water

Step 11: after marinating the duck leg, remove it and control the water, then brush it with maltose

Step 12: start the oil pan (a little more oil) and bring to a medium heat

Step 13: after the oil is heated, hold the top of the duck leg with one hand (it's better to wrap it with kitchen paper to prevent scalding), ladle hot oil with the other hand and pour it on the duck leg continuously until the skin turns brown

Step 14: chop into pieces and sprinkle with chili and pepper noodles! It's delicious

Materials required:

Duck leg: 2

Oil: right amount

Salt: right amount

Chives: 5

Ginger: right amount

Highly Baijiu: moderate

Thirteen spices: appropriate amount

Dried prickly ash: appropriate amount

Star anise: 1

Caokuo: 1

Sannai: 1 yuan

White button: 2

Fennel: right amount

Fragrant leaves: 2 pieces

Cinnamon: a small piece

Cloves: 2

Tangerine peel: appropriate amount

Dried pepper: 5

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Rock sugar: 10g

Sugar: 15g

Maltose: 1 teaspoon

Garlic: 3 cloves

Note: 1: duck leg pickled time is longer, more delicious. 2: if there is old brine at home, 6 steps can be avoided. Use the bittern directly. 3. The oil must be put less when frying the sugar color. After frying the sugar color, you must be careful not to scald the water. 4. Brush a layer of maltose. After the oil is scalded, the skin of the duck leg will be crisper and the color will be more beautiful

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: salty and fresh