[top chef] the fourth of six dishes for one duck

[top chef] the fourth of six dishes for one duck

Introduction:

"The duck legs and wings were originally roasted. In order to make up the duck rack, the bones were removed, and the meat was chopped and fried. The real glutinous fragrant duck is to put rice into the duck belly. It's impossible to buy half a duck, but the fried glutinous fragrant duck is fragrant but not greasy, and the light onion fragrance overflows the teeth. It's really not enjoyable one by one."

Production steps:

Step 1: skin and bone the duck wings and legs.

Step 2: chop the meat and ginger into mud, add 1 tsp salt, soy sauce, half egg white and rice wine, mix well and marinate for half an hour.

Step 3: mix rice and glutinous rice in half, steam rice, take a small part, add half teaspoon salt and chopped chive, mix well.

Step 4: take the biscuit mould, put in the mashed meat and press it with a small spoon.

Step 5: put on the rice and flatten it.

Step 6: do everything in turn.

Step 7: heat a spoonful of peanut oil in a non stick pan, and put the duck paste into the pan with a spatula.

Step 8: fry over low heat.

Step 9: fry the side properly.

Materials required:

Duck leg: 1

Duck wings: 1

Ginger: 1 small piece

Egg white: half

Rice: right amount

Glutinous rice: right amount

Chives: right amount

Peanut oil: 2 teaspoons

Yellow rice wine: half a teaspoon

Raw soy sauce: half spoon

Salt: 1.5 TSP

Note: 1 duck can also use duck breast meat or other parts of meat, not too fat. Only glutinous rice will be too sticky and taste sweet. Only rice will be too loose, so it's best to mix the two. You can steam some rice by the way. The amount is not big. 3. Turn carefully when frying to prevent deformation.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: onion