Chinese Food
Zhu's Secret Lu duck
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Pig house on the tip of the tongue - Zhu's Secret Lu duck. This dish is a special dish of Qingyuan in Guangdong that I have summed up through many times of trial and error. Qingyuan locals also call it Lu duck. There are many ways to make it, but they have the same characteristics. The characteristics are not fat, not greasy, fragrant in the bone, delicious in taste, full of color and fragrance.
Cooking ingredients
Cooking Steps
Step1:First, kill the duck (the best choice is about 46 Jin native duck raised in the countryside). Wash and dry it for standby.
Step2:Then put soy sauce, soy sauce, water, ice sugar, fragrant leaves, garlic, ginger, star anise, cinnamon and a small amount of crude oil in the cold pot. Note - don't put too much oil. Otherwise, it won't color.
Step3:Boil the water and marinate it slowly for about an hour. In the process of marinating, turn the duck over and over again. Let it heat evenly. Do not cover the whole pot.
Step4:It's about an hour. The duck will be ripe. The standard to judge whether it's ripe is to insert a toothpick into the duck's leg to see if there's any blood outflow. If there's any outflow, it means it's not ripe. On the contrary, it's ripe.
Step5:Attention - only when the duck is cool can you chop it up. If it is not cool, it will chop up the duck.
Step6:Add some Western leaves of Daphne to it.
Step7:With the characteristics of Qingyuan in Guangdong, Zhu's secret system of Lu duck has achieved great success. Do you want to eat it?
Cooking tips:Another way to make this dish is to heat the pot first, put peanut oil in it, and then put the duck in it. When it's a little golden yellow, put the ingredients in the pot and put them into the pot. But I think this method is a little inflamed after eating. And this method is equal to that duck has oil on it. It's not easy to color it. So after my repeated research, it's better to put brine directly into the cold pot. There are skills in making delicious dishes.
