Duck scalded in oil

Overview

Braised duck is a famous delicacy in Leshan, Sichuan. It has the characteristics of ruddy color, crispy and slightly sweet skin, tender meat, pleasant aroma and long aftertaste. I remember when I was a child, whenever there were guests at home or during the New Year, my mother would always buy a portion to entertain the guests. This is also the delicacy I look forward to the most, and I still remember its taste to this day. In order to make myself and my family eat healthier and more securely, I decided to learn how to make it myself. It is not convenient to cook whole duck, so I chose duck legs because duck legs are easier to operate and have more lean meat, so they are very enjoyable to eat!

Tags

• hot dishes
• sichuan cuisine
• awakening of insects
• cao guo
• chenpi
• chives
• cinnamon
• cooking wine
• dried sichuan peppercorns
• dried chili pepper
• high-strength liquor
• light soy sauce
• lilac
• maltose
• oil
• old soy sauce
• rock sugar
• sanna
• star anise
• thirteen incense
• white buckle
• white sugar
• cumin
• duck legs
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash the duck legs and add salt and strong white wine

   

2. 2 Then add thirteen spices and knead evenly, and apply marinade on every place

   

3. 3 Cover with plastic wrap and marinate in the refrigerator for more than 12 hours

   

4. 4 Knotted chives, flattened ginger and various spices

   

5. 5 Rock sugar 10g

   

6. 6 Pour water (about 1000g) into the pot, pour in all the ingredients in steps 4 and 5, then pour in cooking wine, dark soy sauce, light soy sauce and salt, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes

   

7. 7 Pour a little oil into the pot (if there is too much oil, the oil will splash out and burn when you pour in water. I have a little too much oil). When the oil is hot, add 15g of white sugar and fry slowly over medium-low heat

   

8. 8 Fry until the color turns brown and red and when small bubbles appear, pour in a bowl of water (be careful not to burn yourself)

   

9. 9 Pour the fried sugar-colored soup into the brine pot, add the marinated duck legs, bring to a boil, then turn to low heat and marinate for an hour

   

10. 10 Mix a little water into the maltose. If it is not easy to mix, you can mix it thoroughly with warm water

    

11. 11 After the duck legs are marinated, remove the water and brush with a layer of maltose

    

12. 12 Heat the oil pan (a little more oil) and turn on medium heat

    

13. 13 After the oil is hot, grab the top of the duck leg with one hand (it's best to wrap it with kitchen paper to prevent it from being scalded), use a spoon with the other hand to pour the hot oil over the duck leg until the duck skin turns brown

    

14. 14 Chop into pieces, sprinkle with chili powder and Sichuan peppercorns and enjoy! Very delicious