Fried duck
By VicentaLakin
One duck and three eats-- fragrance duck. The duck wants patience, with a few knives on the side of the duck belt, with salt, black pepper shredded for about 20 minutes, using the fat on the duck skin, a little fire slow to fry, and a whole lot of it. My methods are not professional, but very practical, and the fried ducks are not the youngest, but they enjoy it。
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- senior
Steps for Fried duck
1
The duck is washed, dried with kitchen paper, slashed on the back, salted, black pepper shredded, a little white-coloured and smelt for about 20 minutes to make it taste。
2
The pan is on fire, and the ducks are down to the frying pan, so no oil, little frying。
3
Duck skins contain large amounts of grease and are sufficient for frying ducks。
4
We'll have ducks' hides to dry yellow and flip and fry the other side. Because of the thickness of the duck, several cross-sections are also caught with chopsticks, each of which is to fry。
5
The frying process is that where ducks wave water. When the water in the duck is almost volatilized, two onions are put in, salt is spilled, peppers are torn to the colour of gold, and the ducks are able to roll over and absorb the onions fully on the surface. When a mature duck flips, it feels tight and hard, it can turn off the fire, place it for about 10 minutes and reset it with a knife。
6
It's red and it tastes like nothing. Without blood, I can't enjoy it。Fried duck Make Tips
1. Black pepper shredding and white wine are enough. 2. A small fire shall not be carried out in such a manner as to cause the outer blackness and internal inclement. 3. The onions are indispensible and have the effect of adding to the aroma. 4. Once cooked, it can be placed for about 10 minutes, allowing the remaining heat to continue to volatilize and promote later maturity。