Crispy fried duck(xiang su ya )

Method of crispy duck

Raw materials for making crispy duck:

1500 grams of duck, 80 grams of scallion, 65 grams of salt, 130 grams of ginger, 8 grams of pepper, a little yellow rice wine, 20 grams of cinnamon, a little soy sauce, 8 grams of star anise, 4 grams of fennel.

Processing steps of crispy duck

1. Remove the duck's internal organs, wings, feet and meat, flatten the breastbone of the duck breast, spread salt all over the body, add various spices such as cinnamon, star anise, fennel, onion and ginger, steam for about three hours, then take out and dry.

2. Take up the oil pan, heat it with fire, put the duck into the pan, fry it, take it up, put some yellow wine and soy sauce on the duck skin, and then deep fry it until golden. When eating, it can be dipped in pepper salt.

Characteristics of crispy duck

It tastes crisp and golden.

Crispy fried duck

Crispy duck is a famous traditional dish in Jiangsu, Sichuan, Hunan and other places. It can be found in Sichuan, Jiangsu and Hunan dishes. The duck is pickled with seasoning, steamed to maturity, and finally fried. The color is red and bright, and the taste is crisp and crisp. With scallion, sweet sauce and tomato sauce, the taste is more abundant. This dish pays attention to the craft modeling, pays attention to the raw material coordination, the shape is beautiful, the tone is soft, sets the loose bubble, crisp, soft tender, fresh fragrance in one, deeply welcome by the four guests.

essential information

Cuisine: Hunan cuisine

Type: alternative diet

Cooking category: deep fried

Evaluation: spicy crisp, golden color

Characteristics of dishes

Crispy duck is one of the famous dishes in Sichuan. In July 1954, after the Geneva conference, Premier Zhou Enlai hosted a banquet for Swiss celebrities. When Chaplin ate a crispy duck made by Dong Junkang, a famous Sichuan Salt Gang chef, he was full of praise and called it an unforgettable delicacy. He also proposed to the prime minister that he would like to take one home and share it with his family. And become one of his favorite dishes. The duck is pickled with seasoning, steamed in the cage until rotten, and finally fried. This dish is bright red in color, crisp in skin and crisp in meat. With scallion, sweet sauce and tomato sauce, the taste is more abundant.

Production method

Practice 1

Ingredient: 1500 grams of duck.

Accessories: 80 grams of scallion, 65 grams of crude salt, 130 grams of ginger, 8 grams of pepper, a little yellow rice wine, 20 grams of cinnamon, a little soy sauce, 8 grams of star anise, 4 grams of fennel.

Steps:

1. Remove the duck's viscera, wings, feet and Sao, then flatten the breastbone of the duck breast, and spread the salt all over the duck;

2. Add all kinds of spices: Cinnamon, star anise, fennel, onion, ginger, etc. steam for about three hours, then take out and air dry;

3. Place the duck in the pan on a high fire, fry it and pick it up;

4. Spread some yellow rice wine and soy sauce on the duck skin, and then deep fry until golden;

5. When eating, it can be dipped in pepper salt.

Practice 2

Ingredients: a 2000 g fat duck, 1.5 g monosodium glutamate, 50 g sesame, 20 Chinese prickly ash, 50 g cooked pig fat meat, 1 g Chinese prickly ash powder, 10 g cooked lean ham, 15 g green onion, 100 g coriander, 15 g ginger, 1 egg, 50 g dry starch, 3 egg white, 50 g flour, 25 g Shaojiu, 10 g sesame oil, 8 g refined salt, 1000 g peanut oil and 5 g Sugar.

Steps:

1. Marinate the duck with Shaoxing wine, refined salt, sugar, pepper and chopped green onion and ginger for about 2 hours. Steam the duck to 80% rotten. Take it out to cool. First cut off the head, wings and palms. Then remove the bone from the duck. Cut the meat from the thick part of the leg and breast and cut it into shreds. Cut the ham into small pieces. Cut the fat meat into thin strips. Eggs in a bowl, put flour, dry starch 10 grams, water 50 grams, modulation into paste. Pick and wash the coriander.

2. Coat the duck skin with egg paste. Spread it on a greased platter, put the fat shredded meat and duck shredded meat into the remaining egg paste, add monosodium glutamate, mix well, spread it on the inner surface of duck skin, deep fry it in oil pan to make it golden, take it out and put it into platter.

3. Beat the egg white to foam, add 40 grams of dry starch, mix well into snow paste. Spread on the duck meat, sprinkle with sesame and ham. Put peanut oil in the frying pan and heat it to 60%. Fry the duck with sesame seed. Pour oil on the surface and fry until the bottom is golden. Decant the oil, sprinkle with pepper powder and pour in sesame oil. Take out and cut it into strips 5cm long and 2cm wide. Put them on the plate neatly and put coriander around.

Skill: the container of Shanda egg white should be clean, without oil, salt, alkali and raw water. Stir it with a pump in one direction. Don't stop halfway. It should be made into a snowflake shape at one go, and it should be fixed by inserting chopsticks.

Practice 3

Ingredients: a fat duck, 7g ginger, 40g Congjie, 2000g cooked vegetable oil, 7g Sichuan salt, 35g Shaojiu, 15g prickly ash, 15g sesame oil and 3G wuxiangfen.

Steps:

1. Cut off the tip and foot of the duck, wash and dry it. Apply five spice powder, Shaoxing wine and Sichuan salt on the inside and outside of the duck. Spread more on the thick part of the meat. Put it in a basin and soak it for 40 minutes. Take it out and put it in a large steaming bowl. Then put ginger, onion and pepper on the duck. Steam the fat in the cage and take out the water.

2. Put the frying pan on a high heat, heat the vegetable oil to 80% of the heat, fry the duck until the skin is golden, pick it up, put it on the pier, cut it into strips, place it in a duck shape, brush sesame oil and onion sauce on the plate, and serve at the same time.

Key technology: duck should be tender but not too big. The salty taste should be moderate. When frying the duck, the oil temperature is too high, so it should be dropped quickly. If the method can be made crisp pigeon, crisp chicken.

Flavor characteristics: the characteristics of crispy duck are crispy. Fragrant, full-bodied, fragrant; crisp, soft and refreshing, crisp but not oily.

Practice 4

Formula: 100g green onion, 100g cinnamon, 100g fresh ginger, 250g salt, 150g Daliao and 100g yellow rice wine.

Processing technology: the live duck is slaughtered to remove the hair and viscera. After cleaning, the white duck is marinated with salt and large ingredients for 12h. Then the duck is put on the plate with its back upward. After putting cinnamon, green onion, fresh ginger and yellow rice wine, it is steamed in the steamer for about 3-4h. Then it is cooked duck. It is taken out and fried in the fat pan until the duck skin is yellow and crisp. Then it can be fished out to become crisp and delicious crispy duck.

nutritive value

Jianpi appetizer conditioning, arteriosclerosis conditioning, osteoporosis conditioning, youth diet, constipation conditioning, menopausal syndrome conditioning.

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Chinese PinYin : Xiang Su Ya