A famous snack that has been passed down for a hundred years, a bite of crispy is loved by everyone! I haven't eaten it yet

Today to make an old dish crispy duck, it has been hundreds of years old. This is a wonderful dish, with a crispy crust and chewy flesh! Finally, sprinkle with exclusive secret pepper powder, hemp on the tip of the tongue, incense in the heart, the taste is excellent! Today we will teach you the technique of this dish, let's try it together

Wok, frying pan, colander

Cherry Valley Duck 1 pc

1 piece of cinnamon

2 star anises

Grass fruit to taste

Licorice to taste

Peppercorns to taste

Southern ginger to taste

Cloves to taste

Tangerine peel to taste

Cumin to taste

Ginger 2 pieces

Half a bowl of sugar

Secret pepper powder to taste

[1] Loading brine

Cinnamon, star anise, grass fruit, licorice, peppercorns, ginger, cumin, cloves, tangerine peel are all broken and mixed well and put into the brine bag for later.

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The first step in making crispy duck is brine duck,

The brine is actually nothing special,

But the method of halogen is very unique.

【2】Cook the brine

The brine is wrapped in a pot and boiled.

[3] Pickled duck

After the ginger is sliced, place in the processed duck.

Ginger removes a fishy smell.

The ducks are made of Cherry Valley ducks, which are evenly fat and lean.

Cherry Valley Duck: A descendant of Peking duck, a lean duck.

[4] Put the ginger

Flatten the ginger and bring to a brine pot.

[5] Marinated duck

Add duck to a brine pot and marinate for 40 minutes.

Crispy duck brine process does not put soy sauce only salt,

This method of halogen is called white halogen.

[6] Sautéed sugar

Stir-fry the sugar in a pan until completely dissolved.

Sugar is fried until golden or dark golden brown,

As long as it doesn't paste off, it's fine

The white brine depends on this caramel for coloring.

[7] Drizzle sugar paddle

Adding the sautéed syrup to the brine increases the caramel flavor and color of the duck.

[8] Fried duck

After 40 minutes, remove the marinated duck and fry them in a pan until golden brown.

[9] Cut into chunks

Remove the fried duck, cool and cut into chunks for later.

Duck pieces are best cut evenly in size,

Thickness requirements between 1.5cm and 1.8cm,

In order to better ensure that each piece of duck meat is cooked consistently.

【10】Fried duck nuggets

Heat the oil to about 185°C and fry the diced duck in a pan. Not bad

Duck with high oil temperature will be fried crispy and not so greasy.

The duck meat is very delicate when put in the pan and fried:

Between 30 seconds and 1 minute, pick it up and put it in and fry it,

This way the duck meat is not easy to stick together.

After fishing once, do not touch the duck for 1 minute,

Because this is when the duck meat is tightened.

After 1 minute, the ducks are fished up with a colander every 30 seconds and shaken.

This preserves the moisture in the duck,

Ensure that the meat quality is not dry wood, the taste is better.

1 minute before cooking, the frequency is accelerated, shaking every 15 seconds.

Only different times jitter,

In order to ensure that the crispness and meatiness of the duck meat are half of the way.

【11】Out of the pot

After 5 minutes, the fried duck is out of the pan and set aside.

[12] Sprinkle with peppercorn powder

Sprinkle the secret peppercorn powder on the fried duck meat, shake the plate, and the delicious crispy duck is finished.

Today, I am honored to eat this delicious crispy duck that has been passed down for 100 years! The taste is really unusual, the duck meat is very meaty, not chai at all, and the bite of the meat is strong, the crispness is also there, which is really surprising. I like to eat their peppercorns, after eating it feels like the tongue is like an electric shock, numb, it is very refreshing to eat! Favorite friends do not have to go out, you can also try at home Oh ~

Classic crispy duck: "I look like this!" ”