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1. Wash the duck with kitchen paper and soak up the water to avoid frying it in the back, smear the duck skin with soy sauce and set aside
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2. Cut one taro in half (you can replace it with potatoes), steam it in water and set aside
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3. Prepare ingredients, cut ginger, onion and garlic, two spoons of tempeh, 4 slices of bay leaves, 1.5 star anise, sliced tangerine peel, 1 piece each finger size
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4.
Put the oil in the pan and wait for it to heat up. Put the duck skin down into the pan and immediately cover the pan without oil to prevent the oil from being damaged. Fry for 5 minutes until browned, and fry on the other side for 3 minutes. As shown in the picture, fry the edges where they are not fried. After frying, it is easy to taste and can explode the excess fat.
Please be sure to fry it in place, otherwise the fishy smell of the duck will not evaporate, and it will not be delicious, and the color and fragrance will be greatly reduced.
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5. Remove the fried duck and set aside
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6. With the remaining oil, saute the ginger slices, then add the garlic and shallots, saute the tempeh, and fry until fragrant. The sides of the pot are poured like Erguotou or cooking wine.
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7. Add bay leaf and star anise soy sauce to consume oil
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8. Sugar
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9.
Add water and bring to a boil. Add the duck skin and cook for 25 minutes. Turn over and cook for 3 minutes.
The length of cooking time is flexible according to the size of the duck. This is half the time. The whole one needs to be cooked for 10-20 minutes. At the same time, more water needs to be added to submerge half the height of the duck.
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10. Scoop out the duck, strain out all the ingredients in the soup
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11. Add the duck and half a spoon of light soy sauce to collect the juice
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12. While collecting the juice, pour it on the duck to absorb the aroma
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13. When the juice is thick and bubbling, the remaining half a bowl of juice is turned off
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14. Fish out the duck and let cool
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15. Cut the taro or potato into 1cm thick and spread it on a large plate. Cut off the limbs and cut into 1-1.5cm thick slices of the roast duck and spread it on the taro. Remember to use a sharp knife and the skin to chop down and cut to keep the size evenly. It is more attractive, just drizzle with the soup, it is not recommended to pour the soup all over, when the saltiness is not enough, add the drizzle.
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16. Two slices of coriander served on the table are more attractive.
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Tips:1. Step 4, pay attention to safety. If there is water in the duck skin, the oil will splash out when the oil is heated. Novices are advised to wear gloves and an apron to operate. Put the duck skin down and immediately cover the prepared oil-free lid.
2. Add or subtract salty spices according to your preferences.
3. Sliced sugar is the sugar used for boiling syrup in Guangdong. It is sold in Yonghui Supermarket near my home. Dried onions and hema are generally available. They are small onions that are smaller than native eggs. The fragrance is better than ordinary onions. Red onions can also be used. .
4. You can leave it without tangerine peel. Try to keep the original material as much as possible. The taro and duck match better.
5. It’s been a long time since I went back to read the recipe. Some of the pro-reported questions I have made have been supplemented. The cooking time and the amount of seasoning are related to the size of the duck. Adjust it flexibly according to the proportion. Please be sure to read carefully and follow the recipe. Most of the chefs strictly follow the recipe and cook at the level of a restaurant. It is not easy to write a recipe for free sharing, and it is not easy to read and cherish!
According to Laoguang's method, the taste is thick and has the delicate fragrance of duck meat.