Famous Peking Duck Has an Alternative Way of Eating: Crispy, Fragrant, and Unique Flavor
When it comes to Peking duck, everyone will think of Peking duck. It is said that the history of Peking duck has a history of over a thousand years. During the Song and Yuan dynasties, a white duck was raised using the method of manual stuffing to supply the emperors. This is what is known as 'stuffing,' the stuffed duck is beautiful, the muscles are plump, and the fat and lean ratio is distinct, making it the preferred raw material for making Peking duck. Peking duck has a complete color, aroma, and taste. It is brown when baked, crispy, and full of fragrance when you take a bite.
I remember once eating Peking duck in a restaurant. The aroma of Peking duck made my saliva flow. However, such exquisite food should not be hastily devoured, otherwise it would be considered unrefined, and you might end up with the feeling of having eaten a whole persimmon without knowing how it tastes. The next bite of Peking duck might be even more wonderful. With a glistening piece of duck meat and crisp cucumber strips, mixed with a fragrant sweet bean sauce, everything is rolled up in a duck skin. If you add a piece of green lettuce leaf, you can slowly savor it in your mouth. When you take a bite, the taste is exquisite! Crispy duck skin, fragrant cucumber, tender duck meat, sweet bean sauce, and juicy and refreshing lettuce leaves all taste wonderful in your mouth. The juice gradually filled my mouth, and the taste was indescribable.
Actually, there is another way to eat Peking duck, which makes the aroma and taste unique. If you like, you can try it.
Main ingredients: Peking duck meat, bread, lychees
Accessories: soy sauce, MSG, ginger, Sichuan peppercorn oil, cucumber, vermicelli, salt, Shaoxing wine, clear soup, fresh Sichuan peppercorns, edible oil
Production steps:
1. First slice the Peking duck meat into slices about 0.3 cm thick, then cut into strips. Cucumber should be cut into strips, and vermicelli should be cut into strips similar in length to the duck slices.
2. Add edible oil to the pot, and heat the oil to 50% hot. Then, add the bread crumbs and fry until golden. The vermicelli should also be dipped in the hot oil for a short time and then taken out.
3. Pour clear soup, soy sauce, Shaoxing wine, MSG, Sichuan peppercorn oil, salt, and ginger into a bowl and mix well.
Use fresh Sichuan peppercorns, blanch them in boiling water, then flatten them with a knife, and set them aside.
4. Mix the bread crumbs, cucumber strips, and vermicelli, then arrange them in a dish. Then arrange the duck meat strips with the skin facing up, along with the lychees and Sichuan peppercorns, and pour over the seasoning sauce.
Tip: When eating, you can also wrap it in a bun.
