Crispy DuckTaste: Salty to the right taste.
Features: Golden yellow in color, rich but not greasy, and nicely flavored.
Ingredients:
1 duck (1, 200 g or 2.6 lb) with the insides removed
2,000 grams (4 cups) cooking oil (only 1/40 to be consumed)
10 grams (1 2/3 tsp) salt
2 grams (1/2 tsp) MSG
15 grams (1 tbsp) cooking wine
3 grain of clove seeds
5 grams (1/6 oz) Chinese prickly ash
25 grams (4/5 oz) cassia bark
4 pieces of star anise
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) slice ginger
25 grams (2 1/3 tbsp) dry cornstarch
10 grams (2 tsp) sesame oil
Directions:
1. Remove the webs, tips of wings and tail of the duck, wash clean and drain off the water. Put in a basin. Add water to the cornstarch to make paste for later use. Mix scallions, ginger, salt, clove seeds, Chinese prickly ash, cassia bark and star anise, and put inside the duck to marinate for 2 hours. Sprinkles on the MSG and steam the duck until its meat becomes really soft. Take duck out and cool off. Pick out the scallions, ginger and other spices.
2. Heat the oil in a wok over strong fire to 200-220℃ (390-430℉). Rub the duck with a thin layer of the cornstarch paste and deep-fry it until it is golden yellow in color. Take out and drain off the oil. Cut into chunks, place on a plate and sprinkle on the sesame oil.
口味：咸味道的权利。
特点：金黄色的颜色，丰富但不油腻，风味和很好。
成份：
一鸭（1，200克或2.6磅与去除内脏）
2000克（4杯）烹调油（1 / 40被消费）
10克（1 2 / 3茶匙）盐
2克（1 / 2茶匙）味精
15克（1汤匙）料酒
3粒种子的丁香
5克（1 / 6盎司）花椒
25克（4 / 5盎司）桂树皮
4片八角星
5克（1 / 6盎司）切片葱
5克（1 / 6盎司）生姜片
25克（2 1 / 3汤匙）干淀粉
10克（2茶匙）麻油
方向：
1。删除网，翅膀和尾部的鸭提示，洗干净的水和排水关闭。放在一个盆地。太白粉加水，使供日后使用粘贴。混合葱，姜，食盐，丁香种子，花椒，肉桂树皮，八角，里面的鸭子付诸腌2小时。关于味精和水蒸汽鸭洒到其肉变得很软。以鸭出来，冷静下来。挑出来的葱，姜等香料。
2。热油镬中一对强有力的火200-220℃（390-430℉）。擦用的玉米淀粉糊和油炸它薄薄的一层鸭，直到它的颜色是金黄色。取出漏了油。切成块，放在盘子的地方，洒上麻油。
(Source: culture.chinese.cn)
Tags: Chinese Culture, Study Chinese