Sour plum duck
By VicentaLakin
THE SOUR PLUMS AND DUCKS/SWANS SEEM TO BE INEXTRICABLY LINKED TO THE PAST AND BECOME ONE OF THE CLASSIC CPS IN THE HANDS OF THE CHERUB MASTERS (THE OTHER FOR YOU: GINGER AND CHICKEN). TODAY, THROUGH THIS OVEN DISH, YOU WILL BE PRESENTED WITH THIS CLASSIC COMBINATION, WHICH IS DEFINITELY A VERY POPULAR SUMMER DIET. AND FRIENDS WHO DON'T HAVE OVENS DON'T HAVE TO WORRY. THE RECIPE WILL EVENTUALLY TELL YOU HOW TO STEAM THE POT。
Recipe Recommendations
- young ducks in 1
- garlic 8 petals
- ground soy sauce 2 tablespoons
- crushed rock sugar 1/4 cup
- sour plum seed 6pcs
- soy sauce a little
Steps for Sour plum duck
1
First, let us review the material。
2
Cutting the acid into particles and then mixing it into grinding sauce, sour plumes (scrambled) and glucose shreds, which, if there is garlic, reduces the amount of garlic。
3
Wash the ducks inside and outside and remove the extra fat. Then the sauce that had been mixed up before was poured into the duck。
4
The top-down exit of the duck is then sealed with a needle/tamp line。
5
The duck is covered with a flat amount of old smoke, which is then dryed by the skin (about 30-60 minutes) in the air. At this point, the oven can be preheated to 450/220°C. "Friends of the steam pot, can skip the preheat."
6
The fat removed from step 3 slightly coated the frying pan with duck oil。
7
Put the dry duck in the pot。
8
It's fine to fry to the surface。
9
Take the duck out and put it in the cast iron pan. For parts that can't be cooked, they can be roasted with fire。
10
The cap on the cast iron pan is roasted in the oven for one hour. Then you take the lid, and the temperature drops to 400 degrees Fahrenheit 205 degrees centigrade, and you bake it for an hour. Remember to keep the water in the oven。
11
After removing it from the oven, it cools for a little 30 minutes. Then take the sauce out of the duck and pour it on the cut duck。
12
And finally, let's enjoy the product。Sour plum duck Make Tips
1. IF NO GRINDING SAUCE IS AVAILABLE, YOU MAY CHOOSE THE ORIGINAL SAUCE AND THEN GRIND IT INTO MUD. REMEMBER: IT'S NOT SOY SAUCE! 2. COLOURS FOR THE OLD ONES, BECAUSE THE LAST DUCK SKIN OF THIS DISH IS NOT DRY BECAUSE THE MOST TRADITIONAL TOP COLOUR METHOD IS NOT USED. THE TRADITIONAL TOP COLOUR METHOD IS TO BOIL DUCKS/SWANS IN SOUP WITH WHITE VINEGAR AND MALT SUGAR. 3. ONLY FRIENDS OF THE STEAMER CAN SKIP STEP 9 AND THEN STEAM 90-120 MINUTES ON THE STEAMER. 4. A FRIEND OF TORONTO, IF HE IS GOING TO DO THIS, DO NOT BUY “U-CLASS DUCK”, BECAUSE THE U-CLASS IS INCOMPLETE. THE EXTRACTION OF THE SAUCE MAY ALSO BE MADE BY THE CHOICE NOT TO POUR IT ON THE DUCK, BUT BY A SEPARATE BOWL。