Traditional Culture Encyclopedia - Traditional festivals - Where is the specialty of salted duck? How to make salted duck?
Where is the specialty of salted duck? How to make salted duck?
Ingredients: 1 duck (2.5kg), 1 bowl of soy sauce, half bowl of soy sauce, 1 brown sugar, 1 bowl of cooking wine.
Specific practices are as follows:
1. Absorb the water inside and outside the duck with kitchen paper, heat it, put it into the duck's belly, and fry it with medium heat until the oil is out and the belly is dry and burnt.
2. Fry the duck until it is dry.
3. Turn the duck leg over and fry it in the pot to make sure that the subcutaneous fat of the whole duck meat is fried.
4. Fry to the state shown in the figure, prepare the duck and adjust the sauce.
5. prepared sauce.
6. After the duck gets up, take out the fried duck oil, leave half a bowl at the bottom of the pot, add soy sauce, soy sauce, cooking wine and brown sugar, simmer over medium heat until the brown sugar is completely dissolved, add a tablespoon of juice to pour the duck out, and turn it over repeatedly after a while to make the whole duck have a sauce color.
7. It takes half an hour for 2.5 Jin of duck to cook duck.
8. The duck is out of the pot and the remaining juice is put in.
9. Put the duck slices on the plate and dip them in.
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