Don't let your children, stretch your neck to envy the neighbor's house, crispy duck legs, the operation method is right, your family also has delicious duck legs to get.
The duck legs fried directly from the raw duck legs inevitably have the concern of sandwiching, and the edge of the overturned car where the flesh becomes woody. Therefore, the angry little partner simply orders takeout, saving time and effort, right! Weekdays are busy at work, takeaway can liberate the time in the kitchen, occasionally squeeze out time, may wish to make a child's favorite food, so that the home has a warm heat.
The crispy duck leg that seems to be difficult to control can be solved in a different way, not as difficult as imagined!
Duck legs choose a single frozen duck leg is more suitable for "fried" cooking, do not use the big duck legs of the duck, waste of ingredients do not say, it is not easy to taste and cooked thoroughly, the selection of materials is very important, the wrong choice is difficult to ensure that the car does not roll over. (Either the duck is not good, or the meat is too strong, fried, too violent)
Duck leg meat is firmer than chicken thigh, and you must first take a "salt bath" to get fishy. After steaming until it is broken, then hang the pulp and fry it, although there will be a few more steps, for kitchen novices or small partners who do not often go to the kitchen, it is like an extra umbrella to avoid unnecessary detours and a higher probability of success.
Forcing out too much excess duck oil to form a double layer of puff pastry superimposed, a knife cut down, you can hear a crisp click, you can see the crispy mouth water.
Crust and crispness are the minimum indicators, is the duck leg meat as you wish? Remove a piece of chopped duck leg meat, from the naked eye, it is really not wood, gently press it, the juice will seep out. It is too miscalculated and should be carried with a spoon so that it will not be wasted.
Speed up the action, take a bite, there is no excessive greasy feeling, the meat is soft and tender and delicious without teeth, salty and good taste. In order to relieve a certain little sister, arrange a small plate of diced yellow radish, which can be completely released to eat.
Personally, I think that the duck leg that is steamed first and then fried is a good way to cook, and there is no need to worry about not being cooked or turned into wood.
〔Material Purchase〕
2 single frozen duck legs, 200 grams of salt, a little peppercorns, a little star anise, 150 grams of crispy fried powder, a little pepper
Degreasing side dish: yellow radish (can also be paired with other favorite side dishes)
Liuhe frozen duck leg Frozen fresh duck leg duck leg meat Frozen duck leg Jiangsu Zhejiang Huwan whole box package mail ¥183.78 purchase
〔Specific Method〕
Step 1
Sautéing salt is one of the keys to success or failure. Salt has not been fried, will be salty and not fragrant, low heat slow frying, salt began to become slightly yellow, you can add peppercorns and star anise, continue to fry out the aroma of spices, turn off the heat and let cool.
* If there is coarse salt, the effect is even better.
Step 2
Wash and dry the surface of the duck leg and poke a few small holes with the tip of a knife or fork. Poke inside and out.
*Poke holes for pickling for a more flavorful taste.
Step 3
Put the duck legs in sautéed salt, put on gloves and rub them gently, both inside and out.
Step 4
Rub the duck legs, shake off excess sautéed salt and place in a steaming dish. Steam for about 10 minutes, remove and let cool.
*Steam with some spices to remove fishy and fragrant. (Salt and spices, the taste is enough, no need to add additional seasoning)
Step 5
Mix the puff pastry with water, oil, pepper and eggs. Bring in the steamed and cool duck legs and hang the crispy fried batter evenly on both sides.
Step 6
Dice the yellow radish into small dishes.
Oil pan, medium and high oil temperature, hang the slurry of duck legs, fry until the surface is golden, turn over and continue to fry until golden brown, take out the drain, put it until it is close to room temperature, when the hand can touch, then chop the duck leg into small pieces, and serve it with a small dish. What the? Don't chop, of course, it's okay, hold a whole one, and nibble it up heroically.
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