White-cut duck

Have we all eaten roast duck? When buying roast duck, the shopkeeper boasted that his roast duck was Beijing roast duck, which tasted the same as Beijing roast duck, but it tasted much worse. Did everyone eat boiled duck? Compared with roast duck, it is even worse, but many people don't know much about its practice. Here's the correct way to cut the duck.

Exercise:

Material: duck1000g (fine-boned farm duck)

Accessories: 5 slices of ginger, appropriate amount of perilla, and 4 slices of dried tangerine peel/kloc-0.

1. Soak tangerine peel in hot water, scrape off the capsule, and slightly chop perilla.

2. After the duck releases the foam from the water, it scoops up the water and discharges it.

3. Small hot pot, duck in both hands, duck skin facing down, rub it back and forth in the dry pot until the duck skin turns yellow, and don't burn it.

4. Put clear water flush with duck noodles, and put dried tangerine peel and ginger slices together. After boiling, turn to medium heat, cook until the duck is cooked, then bag it and let it cool.

5. Chop the cooked ginger slices, put them in the pot with perilla and cook them with the remaining duck juice, and season them according to personal taste (put soy sauce, salt, sugar, etc. ) Cook it again and it will be dipped in juice. You can also sprinkle some fried white sesame seeds and peanuts if you like.

The above content introduces us to the correct method of boiling duck, boiling duck. I believe everyone will drool when they hear it. Indeed, boiled duck is smooth but not greasy, sweet and delicious. If you are tempted, make one as soon as possible!