Spiced Crispy Duck

Spiced Crispy Duck

1. Wash half of the blue-headed duck (I am only a little too small).

2. Add cooking wine, light soy sauce, dark soy sauce, five-spice powder, I also added some chopped rosemary, if not, add ginger slices together, stir well and massage the duck. There are toothpicks to pierce holes in the skin for the best taste, the more the better.

3. I just forgot to add the green onions, now make up, and put the massaged duck into the fresh-keeping bag.

4. Put it in the refrigerator for more than eight hours, and it is best to marinate it one night in advance.

5. When the steamer water boils, take the duck out and place it on the steaming grid. Put the pickled ginger and green onions on it. You can cut some fresh ginger and green onions and sprinkle on it.

6. Steam on medium heat for 30 minutes, then remove.

7. Take the ginger and spring onions from the duck.

8. Add oil to the pot until it is 80% hot, which is more oil than usual for cooking.

9. Fry the duck in a frying pan to make the duck skin crispy.

10. Both sides must be fried. During this period, be careful of oil splashing. Use a longer tool to stand a little farther away, until both sides are browned and the aroma is overflowing.

11. Put the loose parts in the pot and fry them, and remove them.

12. Can be placed on absorbent paper.

13. Take a cooked dish and slaughter the duck meat into small pieces and serve on a plate.

14. The fragrant crispy duck is ready.

Tips:

The excess oil can be filled in a small bowl for cooking.