Sweet crisp duck is a Jiangsu, sichuan, the traditional name dish of Hunan and other places, in plain dish, su Cai, there all is this food in Hunan dish, duck classics dressing bloats be soiled, go up again basket steam comes ripe sodden, become via deepfry finally. Ze Gongliang of this famished look, mouthfeel skin fragile flesh is soft. Feed with very light blue, a sweet sauce made of fermented flour, ketchup assist, flavour is richer.
With makings
| 1 | |
| 10 grams | |
| 20 grams | |
| 30 grams | |
| 200 grams | |
| 50 grams | |
| Time sweet | 5 grams |
| 500 grams | |
| 10 grams | |
| 10 grams |
The practice of sweet crisp duck
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Equipment dish
1 ginger cuts thick silk
2 salt, Chinese prickly ash, time sweet next boiler are fried sweet reserve
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Remove the flavor that has fried equably the inside and outside in the duck, essence of chicken of the ginger that use green wipes the inside and outside in the duck equably, souse one
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Box of the evaporate on good souse duck (105 degrees 40 minutes of fast evaporate)
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The flavor that gets on duck body after evaporate is good clears clean, the grill on good evaporate duck is entered
(200 degrees 10 minutes of barbecue) the left and right sides
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Place dish
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The electric equipment that makes dish tool come from our oneself -- evaporate bakes machine of an organic whole
