Chinese Food
Special Lu duck
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Lu is the Guangzhou dialect. It means constantly turning. The key to making this dish is to constantly turn the duck parts during the frying process, so that the skin of the duck can be quickly cooked, the gravy can be sealed and the grease on the skin of the duck parts can be removed, so as to prevent the vegetable from generating greasy feeling. There are many restaurants and families in Guangdong that can make them. But they are different. I still think I can do better at home
Cooking ingredients
Cooking Steps
Step1:Duck opens a small mouth under the belly. Remove the internal organs and wash. For the convenience of operation, remove the head, neck, claws and wings. Do not remove the tail. Heat the pot with a little oi
Step2:Heat the oil and put it into the whole duck. Fry it over medium low heat and turn it ove
Step3:Pan fried until golden on both side
Step4:Add the duck head, neck and wings together and fry slightl
Step5:Stir fry ginger, garlic and star anise. Remove excess oi
Step6:Add a tablespoon of juhou sauce, a tablespoon of soy sauce, two tablespoons of soy sauce, two tablespoons of soy sauce, two tablespoons of cooking wine, one tablespoon of sugar, a little salt, and a small piece of orange peel (peel) on a small heat
Step7:Add boiling water to about half of the duck. Bring to a boil over high heat, turn to low heat, cover the pot and simmer for 40 to 60 minutes. It depends on the quality of the duck
Step8:You can easily pierce the duck breast with bamboo chopstick
Step9:Collect the juice over high heat. When the juice is rich, reserve a large bowl of juice for later use
Step10:Put the duck in the dish to cool i
Step11:Chop the duck into pieces (pieces) and put them on the plat
Step12:Boil the large bowl of sauce left over, add in the green garlic and cook slightly. Pour over the duck. Serve. The sauce is fragrant. The breath lingers. lead a person to endless aftertastes A kind of
Cooking tips:There are skills in making delicious dishes.
