On the weekend besides buy seafood, still took leg of two big duck, did sauce duck and saline teal a few times, become sweet crisp duck this. Can not remember oily boiler eats again too fat, did leg of duck of crackling of this a condiment made of roast prickly ash and salt.
The burden that feed capable person also is extremely simple, but flavour is satisfactory, there already were several foods on the desk, just leg of a duck has one person. . .
With makings
| Big duck leg | 2 |
| Bead of Chinese prickly ash | 1 porcelain spoon |
| Salt | 1 porcelain spoon (do not be afraid that salt is much, the leg that wipe duck, evaporate duck leg can shed lose) |
| White pepper | 1 small spoon |
[leg of duck of crackling of a condiment made of roast prickly ash and salt] low fat goes oily (the way that adds way of sweet crisp duck
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The wool on duck leg is handled clean, wash clean wipe moisture.
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Small fire of salt and Chinese prickly ash is small fry color to become yellow, trail aroma.
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Salt, Chinese prickly ash is added peppery wipe together in face of duck leg positive and negative, cold storage pass the night, make flavour full absorb the leg that enter duck in (or 4 hours of above) .
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The duck leg with good souse, conflagration evaporate 30 minutes, or high-pressured boiler evaporate 15 minutes. I am in the morning souse is good, in the evening evaporate rice when, wore a frame, there is the duck leg of an evaporate in the bowl above, evaporate 15 minutes. This is the look with good evaporate, reeky rice is next.
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A bowl of big duck is oily, I mixed with 3 porcelain spoon rice, ～ of sweet ～ ～
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Duck leg is taken, leather day transfer to a lower level does not stick the decoct in boiler, do not need to put oil, a lot of oil in the skin of duck leg. All the time decoct arrives oily separate out, duck skin is thin and fragile, probably 5-10 minute, look at duration. Search surface simmer in water again, receive dry moisture.
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I say to want stripping and slicing, the boss does not let, want to take the advantage of heat to gnaw. . . I think where of so much dish eats, stripping and slicing eats a few enough, gnawed actually...
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Tasty! The fragrance of introduced from the northern and western nationalities or from abroad a condiment made of roast prickly ash and salt of Chinese prickly ash
Small stick person
Need not worry about oil, the oily meeting blast in duck skin comes out, the skin also is met crisp, the oil of scamper duck leg is very sweet. Leaving a fried dish more marvellous.
So simple, do not try?