Nanjing people and Beijing people are famous for eating duck, but they do not know that Nanchang people also have a lot of experience in making ducks. Nanchang ancient called Yuzhang, today's local kung fu dish Yuzhang crispy duck flavor essence, lies in the duck skin crispy meat rotten, first fried crispy crispy, and then steamed until the meat is soft and rotten, the steaming process and absorb the taste of eye fish, bamboo shoots, shiitake mushrooms, delicious!
By Food Station 【Official Certified Master of Bean Fruit Food】
<h2>Royalties</h2>
raw material:
Rice field duck 1000 g
Winter shoots 100 g
Dried mesh 50 g
Ginger 10 g
Dried shiitake mushrooms 10 g
2 green onions
flavouring:
Salt 2 g
Light soy sauce 10 ml
Cooking wine 10 ml
Starch 10 g
Five-spice powder 10 g
Red oil (chili oil) 15 ml
Broth 50 ml
Pepper 2 g
<h2>Practice steps</h2>
1: Stuff ginger, green onion and five-spice powder into the rice paddy duck, rub the skin surface with cooking wine and pepper salt repeatedly, and marinate for half an hour;
2: Put the duck into the steamer basket and steam for 15 minutes, until it is five or six times ripe, after cooling through, smear with cooking wine and dry with old smoke;
3, the oil is warm to 70% or 80%, the duck is fried, and the oil is constantly poured during the period until the skin becomes crisp and yellowish;
4, after the duck is cooled, cut into pieces, neatly placed in the deep plate, put ginger shredded, shiitake mushroom shredded, bamboo shoot shredded, mesh shredded fish on the surface, add soy sauce and salt in the broth, mix into a marinade and pour on the surface of the duck;
5: Steam for 2 hours, pour out the original soup, flip it in the middle of the plate; return the original soup to the pot, add pepper, water starch and add it, pour it on the surface of the duck, then drizzle with a little red oil, sprinkle with green onion.
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