Eat Roast Duck in Another Way -----【crispy Roast Duck Rolls】

Eat Roast Duck in Another Way -----【crispy Roast Duck Rolls】

1. Make the roast duck leg first, the seasoning is not within the above. Wash the duck legs and wipe dry with kitchen paper.

2. Prepare 1 star anise and 10 peppercorns, take appropriate amount of ginger, scallion white smashed, 2 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce and mix well. (Soy sauce seasoning, soy sauce coloring)

3. Put the duck legs in a large plate, add 2 tablespoons of cooking wine, add crushed ginger, green onion, star anise, and Chinese pepper.

4. Rub both sides evenly.

5. Add the mixed light soy sauce and dark soy sauce. Spread both sides of the duck leg evenly. Cover with plastic wrap and marinate in the refrigerator for 2 hours (if time permits, it is better to marinate overnight). Take it out halfway and turn it over twice. Take the duck out and place it in a cool and ventilated place to air dry, then mix honey and white vinegar and apply it evenly on the skin of the duck.

6. Put it into the preheated oven, with the skin facing up, at 180 degrees, and bake for about 20 minutes on each side. (The specific time depends on your own oven)

7. The roasted duck leg. (The skin is very crisp, a small piece was peeled off by the baby)

8. Prepare a small amount of fresh corn, diced carrots, peas, and dumpling wrappers.

9. Boil water in a pot, add 1 teaspoon of salt, add corn, carrots, and peas until cooked until it reaches the bottom flavor. Remove and set aside.

10. Remove the roast duck meat, cut into smaller pieces, and put in a bowl.

11. Add 2 tablespoons of sweet noodle sauce, add corn, carrots, and peas.

12. Mix gently with chopsticks.

13. Roll the dumpling skin with a rolling pin until it is very thin, but don't break it. Take a piece and spread the roast duck with the right amount of mixed.

14. Roll up the head first, then fold the two sides in half.

15. Continue to roll it up tightly, not too loose.

16. Roll up all the roast duck in turn.

17. After the roll is finished, put a layer of egg liquid in the stirred whole egg liquid one by one.

18. Then wrap it tightly with a layer of breadcrumbs.

19. Add them to a 60% hot oil pan and fry until the skin is crispy. (The oil temperature should not be too high, so as not to burn the bread crumbs)

20. Remove the fried duck rolls, absorb the oil with absorbent paper, and serve them on a plate. (Don’t fry too old, the outer skin is golden and crispy, don’t worry about the inside, the inside is cooked)

21. Use kitchen paper to soak up the oil and arrange it as you like.

Tips:

Poetry heart phrase:

1: If the oven is big enough, you can roast duck one or half at a time, which is more cost-effective. I left a duck leg and other cooking dishes.

2: Because light soy sauce and dark soy sauce have a salty taste, I did not add salt when marinating the duck. If the taste is strong, I can add a little bit.

3: Honey can also be diluted with water. If white vinegar is added, the skin of roast duck will be crisper.

4: When wrapping roast duck, the dumpling skin should be rolled out thinly, so that more fillings can be wrapped, and it will be crispy after being fried.