Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Fragrant and crisp Make the difficulty: Ganish food (intermediate) Make time: 40 minutes The materials: Mere duck (1500 grams) Condiment: Cho... Crispy fried duck

• The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
• Taste: Fragrant and crisp
• Make the difficulty: Ganish food (intermediate)
• Make time: 40 minutes

• The materials: Mere duck (1500 grams)
• Condiment: Chopped scallion (80 grams) , the crude salt (65 grams) , the ginger (130) , the Chinese prickly ash (8 grams) , the yellow wine (a little) , the cassia bark (20 grams) , the soy sauce (a little) , octagonal (8 grams) , the fennel seeds (4 grams) .
• Crispy fried duck method:
• 1,Viscera, wing, duck's foot, duck which remove the duck disturb, flatten the brestbone of duck's chest again, wipe the salt all over the duck;
  2,Put into various spices: Cassia bark, octagonal, fennel seeds, spring onions, ginger,at steam after three hour taking out nearly cage, dry;
  3,To put, at the very hot oven, put duck into pan, bomb, pick up oil cauldron;
  4,Wipe some yellow wine and soy sauce at duck skin, pan bomb to golden;
  5,While eating, but with colored mixture of salt and roast prickly ash.
  
  
• Note: