The origin of scalding duck in oil: One day, a peasant woman was cooking and preparing to stir-fry to make soup. She accidentally threw the duck into the pot when she just put down the oil and prepared to cook. Later, in order not to waste anything, she cooked the duck and added seasoning to make it delicious. With the progress of history, this practice has been gradually improved, and today's oil-soaked scalded duck has come into being.

working methods

1. After the duck is slaughtered, remove the hair, cut a 6 cm long cut in the tail, and take out the internal organs. After washing, wipe the duck inside and outside with pepper, salt and cooking wine, and put it in a pot for 5-6 hours.

2. When the wok is on fire, add cooked vegetable oil to heat it, mash the crystal sugar and put it into the wok. When the crystal sugar melts completely and turns brown-red, immediately add a proper amount of boiling water and stir evenly to make sugar juice.

3. Put the fresh soup into a boiling pot, add refined salt, cooking wine, sugar juice, ginger, onion and spice bag, boil it with strong fire, and then cook it with low fire for more than 1 hour, which is the marinade. Put the salted duck in and cook until it is cooked.

4. Pick up the cooked duck and control the moisture. Pour in a spoonful of boiling oil until the skin is crisp and reddish brown. Take it out and brush it with caramel.