The ducks of Ben
By VicentaLakin
I cook it in the most traditional way of cooking here, with soy sauce, salt, ginger onions, and the original taste of duck itself. It's good to pick it up and evaporate it with hot oil。
Recipe Recommendations
- duck 1000 grams
- oil 300 grams
- soy sauce 60 grams
- soy sauce 20 grams
- huadiao wine 30 grams
- ginger 10 grams
- shallots 7 grams
- octagonal the 3
- salt 4 grams
- braised soy sauce 10 grams
- salty and fresh
- crisp
- several hours
- ordinary
Steps for The ducks of Ben
1
Get all the sauce ready
2
The duck washes and drys it in the pot, and then you add the wine to it. I'll put salt massages on the ducks, and then I'll put them all in a squirm
3
Let's add onions first
4
Then we'll pick up the pickled ducks and put them on a fire for an hour
5
Then you brush the red sauce
6
Oil in the pot
7
Seven cents hot, three minutes to fry the duck
8
And then the hooks to the duck's neck, and when it's hot, it's always pouring oil on the duck
9
Just until the skin wrinkles
10
When it's cold, I'll cut it offThe ducks of Ben Make Tips
1. When marinating the duck, turn it over halfway through. Evenly spread the marinade while turning to ensure better flavor absorption. 2. Finally, brush with braised soy sauce. If you don't have braised soy sauce, you can mix light soy sauce and dark soy sauce in a 1:1 ratio for coloring. 3. If you don't have Huadiao wine, you can replace it with cooking wine.