The practice of leg of aroma duck edge, how is leg of aroma duck edge done delicious
The not quite ideal need that feed capable person is used " addition " , many bits of measure spends bit of time, small cost feeds material to also can deduce big flavour! Carry the leg side the duck of the desk like this dish, bloat, scamper, bittern, after irrigating juice, duck flesh not the smell of mutton not be bored with, aroma excessive mouth, full-bodied appear flavour, tine of the lip after letting a person feed stays sweet.

With makings 

Leg of snow duck edge
Ginger
Green Chinese onion
Garlic valve
Sweet laborious expects (anise, cassia bark, Chinese prickly ash, sweet leaf, caoguo, Gan Gongjiao)
Cooking wine
Often smoke
Refined salt
Sweet sesame oil
Rock candy

The practice of leg of aroma duck edge 

  1. duck edge leg abluent, the equably daub after with hutch the mop that use paper does moisture often is smoked, cooking wine, souse is controlled 15 minutes reserve; Green Chinese onion is cut paragraph, ginger section, garlic valve is abluent flay, sweet laborious makings immerses slightly with Wen Shui pan is clean, accuse to do water to reserve

    The practice measure of leg of aroma duck edge 1

  2. Frying pan burns heat to pour wide oil, heat to 5, 6 into when oil is lukewarm, skin of duck of the leg side the duck after souse front emits into blast of the decoct in boiler

    The practice measure of leg of aroma duck edge 2

  3. Reach simmer in water of duck skin surface an oil, cuticular and golden crisp sweet when search an area, reach simmer in water of duck flesh two sides with the means of half decoct blast boiler of anxious welcome of people of talent accuses oil to reserve

    The practice measure of leg of aroma duck edge 3

  4. Fry boiler to burn hot oiling, stir-fry before stewing of next green ginger garlic after oily Wen Qi comes are fried, next sweet laborious expect stir-fry before stewing is fried

    The practice measure of leg of aroma duck edge 4

  5. Fry when receiving dry fragrance to spill over a little to sweet laborious makings, the infuse inside boiler rinses, add conflagration of cooking wine, soy, rock candy to boil boil transfer medium baking temperature, the bittern in putting the leg side the duck after decoct blast bowl is made

    The practice measure of leg of aroma duck edge 5

  6. Bittern begins to close to soup juice thick (about 20 minutes) , add flavor of refined salt mix up, continue infusion has duck edge leg pot in a few minutes, stripping and slicing is installed dish; the bittern in boiler the juice that make soup takes one part, conflagration is boiled concentrated juice closes after boiling, drip a few sweet sesame oil or red hot oil, will concentrated juice is irrigated drench dish in on duck piece, in perhaps containing concentrated juice small bowl, along with dish go up desk with be being fed for dipping in

    The practice measure of leg of aroma duck edge 6

Small stick person

How is duck flesh done not the smell of mutton not mouth of be bored with?
Too oily! After crossing duck flesh souse, with the method of scamper, decoct, OK and fast elimination the peculiar smell of raw meat or fish of the smell of mutton with duck peculiar flesh, "Force " the grease that gives cerebral cortex to fall, make duck flesh not mouth of be bored with while, still have the anxious sweet local color with deepfry peculiar food more.
2020-09-09
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