Zhiminfeng Fried Zhijiang Duck-You Are Foodie

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By Eric
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Zhiminfeng Fried Zhijiang Duck

Zhijiang duck meat is soft, fragrant, crispy, and spicy, with a bright yellow color. It is rich in various essential amino acids for the human body, suitable for all ages.

Main Ingredients

Zhiminfeng Insect Duck 1 piece

Auxiliary Ingredients

Pepper A moderate amount
ginger appropriate amount

Seasonings

Raw smoking appropriate amount
Baijiu A moderate amount

Selected Zhimin Fengchongzi Duck, traditional Zhijiang Duck stir frying process.

Step 1 . The duck is scalded, plucked and cleaned, chopped into pieces, sliced with ginger and pepper, and tied with scallions into Fried Dough Twists shape for standby.

Step 2 . After pouring rapeseed oil into the pot, first stir fry the duck feet over high heat until the outer skin expands. Then add the duck head, legs, wings, and viscera, and then stir fry other pieces of duck meat in the pot.

Step 3 . Add an appropriate amount of cooking wine or farmhouse brewed rice wine to remove the fishy smell. Stir fry over low heat, stir fry until the duck meat is oily, add an appropriate amount of salt, add pork belly and stir fry until golden brown, then add soy sauce to color according to your preference. Stir fry fresh chili until fragrant, add pepper, bean paste, and chili sauce, stir fry well, and then add dry red chili peppers and ginger to stir fry until fragrant. Bring to a boil with water and simmer in a casserole for 30 minutes. Finally, add a little oil to a large iron pot, enlarge the garlic cloves and a small amount of fresh chili peppers, stir fry, and then pour the duck meat from the sand pot into the iron pot to collect the sauce. When the pot is about to start, add scallions. A pot of steaming and fragrant Zhijiang duck is made.

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