Grilled Duck
by Rotating of exclusive Xuan
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Put the whole duck in a frying pan and deep fry (I didn’t buy the whole duck when I bought it here)
2. Put the fried duck into the pressure cooker
3. Pour two bottles of beer in the pressure cooker, add star anise powder, and add a small amount of thirteen incense, pepper, and salt. Then simmer in a pressure cooker over low heat.
4. Cut the garlic sprouts and green onions into sections
5. Shred ginger and set aside
6. Take a bowl and crush the fermented bean curd
7. Add oil and pepper to fermented bean curd. Take another small bowl, take a small spoonful of potato flour, pour it into cold water and set aside
8. After the duck meat is crushed, put the duck on a plate. Add oil to the wok, add the prepared garlic, green onions, and ginger, and stir fry for a while. Then pour the prepared fermented bean curd seasoning, then pour the remaining juice in the pressure cooker and stir fry. Finally, pour in the prepared potato flour water to thicken. Turn off the heat and cover the surface of the duck with the fried sauce.
Tips:Generally, the whole duck is used for grilling duck. When frying, the spine in the middle should be cut into sections so that the duck can be spread flat, but the duck should not be cut in half.
When pressing the pressure cooker, I usually turn off the heat after 15 minutes, open the lid to see if the duck is not bad enough, and then continue to press. The time can be adjusted by yourself, but the duck must be rotten enough to make it delicious.
Beer can also be replaced with Hakka mother wine.
Potato flour can also be replaced with starch, which is mainly used to thicken and make the juice thicker.
