Chinese Food
Crispy duck with light fried garden vegetables and spicy Sichuan sauce
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Drawing on the inspiration of the classic cooking pot of Yu cuisine to roast duck, combining with the western manufacturing process and the delicious vegetables to improve the taste and enrich the nutrition match
Cooking ingredients
Cooking Steps
Step1:Half of the duck meat with bone shall be defrosted and cleaned to remove the surrounding fat. Add scallion and ginger slices to the cold water pot and blanch the cooking wine to remove the froth. Control the dry water and clean the pot and put it into the duck meat fire to fry the excess fat. Wait for the golden yellow on both sides and then put it into the pressure cooke
Step2:Add a little oil to the pot and stir fry 2 tbsp soya bean paste. Stir fry and pour into the pressure cooke
Step3:Add spices (vanilla, cinnamon, Chinese prickly ash, star anise, fennel) to the pressure cooker in turn. 4 tbsp for cooking wine, 4 tbsp for raw soy sauce, 1 tbsp for oyster sauce, 3 tbsp for salt, 1 tbsp for chicken essence, 2 dry peppers, 3 slices for scallion and ginger, add boiled water half of the duck meat. Cover the cooker and press for 40 minutes until the duck meat is soft, rotten and boneless
Step4:Peel the zucchini, potatoes and onions, cut into small triangle pieces, wash the virgin fruit, cut into two halves, wash the broccoli, cut into small pieces, and break the tangerine into small pieces for use
Step5:Stew the soft, rotten and boneless duck meat while it's hot. Make a few cuts in the thick part of the meat. Dip in the flour - egg liquid - breadcrumb - egg liquid - breadcrumb in turn. Compact with your hands and put it into a hot oil pan of about 4 or 5% to fry the shape on the inside over medium heat. When the two sides are golden and crisp, you can take out the oil absorption paper to absorb the oil
Step6:Put olive oil in the pot. Stir fry the potatoes over low heat to make the skin golden and crispy. Put in the zucchini, stir fry the pieces. Put in the onion and broccoli, stir fry them. Put in the potatoes, the sacred fruit, the tangerine petals and the rosemary, stir fry them. Add black pepper, salt seasoning, stir fry them evenly to make the pot
Step7:Cut the fried duck and sprinkle with black peppe
Step8:Put the vegetables on the plate. Pile up the cut duck meat. Drizzle with a little ginger and spicy Sichuan sauce
Step9:Finished product drawing
Cooking tips:1. When frying vegetables, you should have more oil. Do not change the order of frying. Do not fry the vegetables out of water. Add the virgin fruit and tangerine flap last. 2. Cut off the fat on the raw duck. Otherwise, it will be too greasy. 3. After the duck is boneless, the meat is very thick and can be sliced and opened. There are skills in the following steps to make dishes delicious.
