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Yuzhang crisp duck, is bright red, crisp dense fragrant |
Method:
1.Prepare a cleaned duck, fill it with scallion, gingery pieces, aniseeds spiced etc. Smear cooking wine and capsicu-m with salt repeatedly;
2 Pickle for half an hour, after that steam it in a cage to 50-60% cooked, then pick it out, smear cooking wine, soy sauce. And dry it by airing and fry it to crisp husk.
3. Remove the fried duck's bones. Cut slantingly to strips, display on a plate trimly and husk downside, put on g-ingery stripes, mushroom stripes, dry pepper stripes, winter sprouts of bamboo stripes etc.
4. Mixed 50g soup with soy sauce salt, monosodium gluta mate and juice poured into the bowl little by little, then put the duck into the cage, steamed thoroughly
5. Pour out the original soup, revolt in the centre of the plate, put some chicken soup with cooking starch, pour i-nto oil, then rater the juice to the duck, scatter pepper powder.
That's ok! |
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