Crispy duck leg(xiang su ya tui )

Crispy duck leg

Introduction:

Production steps:

Step 1: wash the duck leg, spread it evenly with salt, put it into the container, add thirteen spices, ginger slices, cooking wine, raw soy sauce, old soy sauce, marinate, and refrigerate overnight.

Step 2: after the water boils, put in the duck leg and water for one minute. Remove and wash with clean water.

Step 3: add cold water to the steamer, put ginger and scallion on the duck leg. Cook over high heat for 40 minutes.

Step 4: use a spoonful of raw soy sauce, half a spoonful of old soy sauce, half a spoonful of vinegar and half a spoonful of honey.

Step 5: after 40 minutes, turn off the fire, apply the prepared seasoning on the duck legs, and evenly apply it three times in half an hour.

Step 6: heat the duck leg in the oil pan for 7 minutes, control the oil temperature while frying, and turn the heat down when it is high.

Step 7: Fry twice, control the oil temperature, don't fry thoroughly, it's not good.

Materials required:

Duck leg: 1200

Oil: right amount

Soy sauce: moderate

Old style: moderate

Thirteen spices: appropriate amount

Ginger slices: right amount

Shallot: moderate

Honey: right amount

Vinegar: right amount

Salt: right amount

Note: after the oil pan is hot, sprinkle some raw powder or flour into the oil pan, so that the duck legs will not explode.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Xiang Su Ya Tui