Famous Authentic Chinese Recipe - Crisp and Savory Duck
1 defeathered and paunched young duck, about 2.2 kg
40g xanthoxylum salt
Adequate amount each of yellow wine and soy sauce
1.6kg peanut oil (120g consumed)
80g ginger slices
40g chopped onion
Adequate amount each of cassia bark, star aniseeds, xanthoxylum seeds and fennel
Paunch and defeather the duck well, wash it clean, cut feet off and press its breast bone flat. Apply xanthoxylum salt and wine onto the inside and outside of its belly and marinate it for an hour.
Put the duck in a plate, cover it with a piece of gauze, put A seasonings on the gauze, steam the duck in the steamer until cooked, which costs 2 hours until the duck body can be poked apart with chopsticks, take it out, remove the gauze and spices and dry it in the air.
Heating the pot over high heat and pouring oil in to bring to boil, put the (2) in, deepfry it for a while, take it out, apply soy sauce all over the duck body and deepfry it again in the oil, pushing it around with the ladle, until golden yellow; take it out and serve the whole duck in a plate.
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