The traditional crispy duck is steamed and then fried, and then dipped in pepper and salt, very delicious, but the home is really too troublesome to do, a whole duck to fry out of the effect of the restaurant is impossible, unless you use the stainless steel bath at home, and then two barrels of 10l oil is almost, but the problem will be smoked to death....
Even if you blow it up, what if you have so much oil? When will it be used? Don't you still have a workshop for handmade soap in your home?
The fried out is indeed crispy, but isn't it all less oil now? For health isn't it? Even if you are not afraid, you have to think about it for the sake of your family, you say? Making whole ducks at home is really troublesome, so we'd better make ducks smaller, like duck legs. Therefore, I wondered how to finally use the baking process to process it, so that it is close to the taste of frying, but it is more stupid, and there is no good way to think about it, so finally I thought of using protein paste to try it, if it is still done, everyone will not have to worry about eating crispy duck at home in the future, if not, turn around and move the stainless steel bath! Fortunately, the final baked effect is still OK, some crispy feeling, especially the skin part, but there is still a gap with the fried, and need to eat quickly, otherwise it will slowly become weak, but here is a serious warning, although it is required to eat quickly, but it is resolutely forbidden to put the head into the oven to bite! Remember! So hurry up and share it with you, but don't ask too much, after all, it is not fried, and then in the afterword I will tell you about the traditional method, let's try it.
To prepare the crispy duck:
Step 1: Wash the duck legs, mix well with all the marinades, marinate for about six hours, with plenty of time to marinate overnight
Step 2: After marinating, steam in a steamer on high heat for one hour until soft and rotten and uncovered to dry
Step 3: Take the egg whites for an egg, drop a few drops of dark soy sauce and beat them with chopsticks until they foam
Step 4: Then put in the glutinous rice flour and mix quickly
Step 5: Spread on the steamed duck legs, smear more on the skin, put it in the oven at 230 degrees above and below the heat and bake for about 15 minutes, then chop the pieces and eat them with pepper and salt
Ingredients: Main ingredient
Duck legs 2 for 3 servings
Accessories
1 egg 8 g glutinous rice flour put away
If you like it, do it quickly, and you will definitely tie up your husband's stomach [admiration] [admiration]