The essence of the flavor of Yuzhang crispy duck lies in the crispy meat of the duck skin, first fried out of the crispy crispy skin, and then steamed until the meat is soft and rotten, and the steaming process absorbs the taste of the fish, bamboo shoots and shiitake mushrooms, which is delicious!
Yuzhang crispy duck
To prepare Yuzhang crispy duck:
1, ingredient preparation: rice duck 1000 grams, winter shoots 100 grams, dried eye fish 50 grams, ginger 10 grams, dried shiitake mushrooms 10 grams, green onion 2, seasoning: salt 2 grams, soy sauce 10 ml, cooking wine 10 ml, starch 10 grams, five-spice powder 10 grams, red oil (chili oil) 15 ml, broth 50 ml, pepper powder 2 grams; rice paddy duck stuffed with ginger, green onion, five-spice powder, the skin surface with cooking wine, pepper salt repeatedly rub well, marinate for half an hour.
Rub the pepper and salt repeatedly and marinate for half an hour
2, put the duck into the steamer basket to steam for 15 minutes, to five or six ripe, cool through, smeared with cooking wine, soy sauce to dry; the oil is warm to 70% or 80%, the duck is fried, during the continuous oil, until the skin becomes crispy and yellowish.
After cooling, spread with cooking wine and dry with old smoke
The duck is fried in oil until the skin becomes crispy and yellowish
3: Cut the duck into pieces after cooling, place them neatly in a deep dish, put ginger shredded, shiitake mushroom shredded, bamboo shoot shredded and shredded fish on the surface, add soy sauce and salt to the broth, mix it into a marinade and pour it on the surface of the duck.
4: 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, pour on the surface of the duck, and then drizzle a little red oil, sprinkle green onion, and plate.
Plating