Water duck

Overview

Flowing Duck is a creative dish of Tan Family Cuisine. Master Yuan Liqun, the fourth generation successor, integrates the concept of health and wellness into the dishes, allowing diners to experience the joy of fresh and elegant cuisine. Eating duck meat in summer is good for clearing away heat and nourishing the body and mind. Today’s delicacy is made with duck meat as the main ingredient. It is steamed with Beijing stuffed duck in a basket. After cooling, it is wrapped in soft bread crumbs and fried until golden brown. It is served with summer flower and fruit tea. It is crispy and tender in one bite and sweet in one bite.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• bread crumbs
• cooking wine
• cramming
• egg
• onion and ginger
• starch
• zanthoxylum bungeanum
• ketchup
• salt
• salt and pepper

Ingredients

Steps

1. 1 Remove the head and tail of the stuffed duck, apply cooking wine and salt, sprinkle with peppercorns, add onions and ginger, steam in a pot for an hour and a half.

   

2. 2 Debone the duck, arrange the duck meat and put it on a plate, then use a plate to weigh it down and put a heavy object on it, and let it rest for twelve hours to set the shape of the duck meat.

   

3. 3 After the duck meat is formed, take half of it, sprinkle with pepper, salt and dry starch, coat with whole egg batter, sprinkle with bread crumbs and press lightly, fry in a pan with 50% oil until both sides are golden brown, cut into pieces and put on a plate.