How to cook Mandarin Duck?

Mandarin duck is actually a kind of duck. It can not only be used for viewing, but also can be used as meat. Its meat is tender and has super high nutritional value. In traditional Chinese medicine, mandarin duck is also a nourishing medicinal ingredient, so eating it is very beneficial to the human body. Of course, it is not a traditional poultry in China, but originated in South America. So, how to make Mandarin Duck delicious?

Crispy duck recipe:

1. Cut open the duck, remove the internal organs, cut off the duck smell, chop off the feet, wash and drain the water, spread soy sauce evenly on the duck skin, fry it in boiling oil until it turns red, remove it from the pot, add boiling water, salt, MSG, pepper, ginger, onion, tangerine peel, and star anise, place it on the stove and boil it over high heat, then add soy sauce, simmer for 1 hour, then take out the duck (leave 300 grams of duck soup for later use), chop off the duck head and wings, cut open the back, remove the bones, spread the duck meat flat on a plate, and sprinkle with dry starch.

2. Wash the shrimps, chop them into puree with the lean pork and fat, and put them into a bowl; cut the soaked mushrooms into small pieces, add egg white, salt, MSG, pepper, cooking wine, starch, stir into shrimp paste, stuff it on the duck meat, and then sprinkle with dry starch.

3. Pour raw oil into a pan and when the oil is 90% hot, put the stuffed duck into the pan and fry for 2 minutes. Turn the duck over with a spatula, put in the duck head and duck wings, and fry for another 3 minutes before removing. Cut the duck into slices. Cut one piece of skin into 12 pieces and place them on one side of the plate. Cut the other piece of skin into 12 pieces and place them on the other side of the plate. Add the duck head and duck wings to shape them into a duck and surround them with shredded vegetables.

4. Put the egg yolk in a bowl and beat it with chopsticks. Steam it until cooked, take it out, cut it into shreds and mix it with pickled cucumber shreds. Put it in the middle of the duck as a dividing line. Pour some oil in a wok, add cooking wine, 300 grams of the original soup, salt, and MSG. After it is cooked through, thicken it with water starch. Pour it into a small bowl and serve it with the duck.