Crispy fried duck
Crispy fried duck, also known as "pan roasted (wrapped) duck", is a boneless duck meat that is fried in egg paste. The surface of this dish is crispy, the meat is tender, dipped in white onion, pepper salt, sweet sauce, and another flavor, it is a characteristic duck dish.
[Raw Materials]
Ingredients: 1 pure tender duck (about 1250 g).
Ingredients: 3 eggs, 10 g parsley, 75 g white flour.
Seasoning: 1 green onion knot, 5 g shredded ginger, 15 g rice wine, 5 g sugar, 50 g soy sauce, 25 g salt, 1.5 g monosodium glutamate, 50 g wet starch, 2 g sesame oil, 1500 g cooked vegetable oil (about 150 g consumption), 1 plate of white onion, sweet noodle sauce, and pepper salt (about 50 g each).
[Method]
1. Cut open the back of the duck, cut off the head and neck, put it in a pot of boiling water and blanch it, remove it, wash and drain it.
2. Put the rice wine and fine salt together and mix well, rub the duck body with the shallot knot and ginger shreds, then put the duck's chest down with the onion and ginger together in the pot, add soy sauce and sugar, steam the steamer basket with high heat to take out, remove the green onion and ginger, remove the duck body, cut off the wings, split the duck head and set aside.
3. Whisk the eggs into a bowl, add 5 grams of wet starch, monosodium glutamate, flour and salt, add about 50 grams of water, and mix into egg paste.
4. Take 1 flat dish, coat the bottom with sesame oil, pour in 1/3 of the egg paste, spread the duck meat, and cover with 1/3 of the egg paste.
5. Put the wok on high heat, add the cooking oil, when it is 60% hot, put the duck wrapped in egg paste into the pan and fry until it crusts, turn over and fry until golden brown, use a colander to scoop up, then the wings, duck head, neck and removed duck bones, coat the remaining egg paste, fry and fish out.
6. Put the duck bone in the middle of the plate at the bottom, cut the duck meat into 3 large strips, cut into small strips, the small strips on both sides of the large waist plate are first installed on both sides of the large waist plate, and then the small strips in the middle are neatly covered in the middle of the plate, stacked into a bridge arch, put the wings, head, into the shape of the whole duck, surrounded by coriander, and served with green onions, sweet noodle sauce, pepper salt dipped in. It can also be dipped in pancakes for a better taste.
[Master the key]
1. The duck must be rubbed with the seasoning, and the taste should be adjusted, steamed in a steamer basket until crispy. Make it human.
2. The preparation of egg paste should be thick and suitable, too thin is not easy to hang on the paste, and will be desizing; too thick, not easy to hang evenly, resulting in uneven thickness, affecting maturity and shape.
3. The fried oil should be clear, the fire should be strong, the frying time should not be too long, fried until the skin is crispy, mature and consistent, to prevent the bottom of the pan from scorching.