【Fee】
Process 1 fat duck (about 1500 g), peach kernels, peeled water chestnuts, and coriander
10 g, 2 eggs, 1000 g peanut oil (about 100 g), cooking wine 50
20 peppercorns, 05 grams of peppercorns, 1 g peppercorns, wet starch
g, salt, MSG, soy sauce, sugar, sesame oil, green onion, ginger 15 g each
【Directions】
(1) Wash the duck, cut it from the back ridge, and pat it with cooking wine, salt, soy sauce, sugar, and patting
Rub the whole body of the chopped green onion, ginger and peppercorns, marinate for about 1 hour and basket until cooked
Remove the shallots, ginger, and peppercorns when the bones are in, and when it is cold, peel off the duck skin in its entirety
Peel with light hands so as not to break it), cut the removed duck into small pieces.
(2) After the peach kernels are soaked in boiling water, peeled off, fried in the frying pan and fished out,
Chop into small pieces. The water chestnut is broken and chopped into small pieces. Parsley is picked and washed.
(3) Make a thin paste with eggs, wet starch and an appropriate amount of water, and add duck meat
Dice, peach kernels, water chestnuts, as well as salt, MONOS glutamate and pepper, mix well into the filling (leaving the egg paste on the duck skin).
(4) Change the duck skin to a round shape, and touch the skin surface to the egg paste and lay it on the plate (the skin face is facing
Bottom), spread the mixed duck filling on the duck skin and press flat.
(5) Heat the peanut oil to 60%, put the laid duck into the frying pan and fry it
Crunchy, crispy, golden brown, cut into strips and place on a long dish, add
Peppercorns and sesame oil, surrounded by parsley.
【Features】
Crispy and crispy, delicious.