When making lantern ducks, why do you choose fried ducks?

Once the duck is in the pot, use a slotted spoon to drag the duck breast down and slowly put it into the pot instead of putting the duck neck into the pot. So why is that? Half a duck, garlic, tofu, light soy sauce, dark soy sauce, the amount of duck meat can be decided by yourself, the more ducks.

How to do Wash the duck, dry it and avoid frying it. Because the whole duck is heavier in size and has no buoyancy, it is easier to contact the bottom of the pot and be fried black if the oil temperature is too high, and the skin of the duck breast touches the bottom of the pot, which is easier to be fried.

If this happens, it is difficult to guarantee the high quality of the dishes. Put the duck in the sugar sauce, then put the duck breast down, fry until the color is red, and then cut the duck heart, so that the fried duck will be evenly colored. When stir-frying duck, is the specific heat used on high, medium or low heat?

Practice tells us that ducks should be roasted over low heat. But one thing to be clear is that after boiling over medium heat, switch to low heat after adding seasonings, and don't use low heat at the beginning, otherwise the dish will lose its mellow aroma. The correct method should be to bring to a boil over medium heat and simmer slowly over low heat to keep the soup slightly boiling.

Do not open the soup, if this is the case, it is not conducive to the formation of the flavor of the dish.

Because if it is in the state of boiling soup, it is easy to be boiled dry, and if the duck is not yet ripe and still needs to be cooked, then it is necessary to add soup to the pot, otherwise the duck cannot be boiled. Adding soup halfway will dilute the overall taste of the dish, the quality of the raw materials of the soup is not high, the original flavor of the soup will be destroyed, the taste of the dish will not be adjusted well, it will be too heavy to eat, and the putty is too light.

Therefore, the choice of heat is very important, otherwise it is easy to burn the dish. The duck meat itself has gelatin, so it will be difficult to burn. To judge the color of this dish, it is necessary to look at the color of the duck, whether it is ruddy, and whether the skin is intact.

Whether the meat has reached a state of rich flavor and soft texture. You need to fry the appearance of the braised duck first, so that it can be more delicious and beautiful, because this is a process that must be experienced, first put it in oil and fry it for a while, so that it can be cooked quickly and save production time.

After frying, the duck skin is crispier and the color is more beautiful, which can take the overall dish up a notch.

Because this is a specialty, it is better to fry it. Although the duck meat has been cooked and the leg bones are lightly drawn, the duck skin can still be kept intact without breaking, the duck meat is whole but not broken, and the shape of the duck remains unchanged, and it can still be placed on the plate intact.

Because in this way, the duck will not spoil so easily, it can relieve the reaction with the air, and the storage time is a little longer.

Because wrapping it in gauze not only makes it easy to shape the duck, but also makes the duck meat absorb the flavor, it is wrapped in gauze.

Because it is wrapped in gauze to ensure the nutrition to the greatest extent, the spices inside the duck will not be lost, and the duck will be more delicious in this way.