Pan-roasted duck is a famous dish with crispy outside, tender meat, beautiful appearance and good color and taste. Pot roasting is a cooking technique that Henan cuisine is good at. The name is pot roast, which is actually a combination of boiling, steaming, and deep-frying. Pan-roasted duck and pan-roasted chicken are sister dishes, both of which are traditional Henan products. They are served with green onions and sweet noodle sauce for a unique flavor.
Main ingredients：
Main ingredient: Peking duck 2000g
Ingredients: 120 grams of eggs, 20 grams of starch (broad beans), 20 grams of wheat flour
Seasoning: 20 grams of ginger, 5 grams of salt, 15 grams of salt and pepper, 50 grams of sweet noodle sauce, 20 grams of soy sauce, 100 grams of peanut oil, 10 grams of rice wine, 100 grams of shallots
Cooking methods：
- Kill the duck, remove the hair, remove the internal organs, take out the duck tongue, remove the duck feet, chop off the tip of the shoulder and the tip of the mouth, take out the round bone of the shoulder, the round bone of the leg, and the neck bone, and bend it into the duck belly;
- Put the cured stuffed duck in a pot of water and scald it thoroughly, take it out and put it in a basin;
- Add 1000 ml of head soup, add rice wine, soy sauce, refined salt, ginger, green onion, steam and take out;
- Clean the steamed duck bones, loosen the insides, and pat dry the water;
- Put eggs, wet starch and peanut oil in a bowl and stir to make a crispy paste;
- Take a plate, spread a layer of peanut oil on the plate, pour half of the crispy paste, spread the duck meat, and spread the remaining paste evenly on the duck meat;
- Put the frying pan on high heat, add peanut oil, when it is 50% hot, put the duck covered in crispy paste into the oil pan and fry it, simmering twice in the middle, until the duck is deep-fried and turns persimmon yellow, remove the decanting oil;
- Put the fried duck on the pier, cut it into three strips along the length, chop the middle one into strips 1 cm wide and 6-7 cm long, and chop the two sides into oblique strips, and put them in the pan in the shape of a saddle bridge. ready;
- Bring spring onion, sweet noodle sauce and pepper salt when serving.
