How to make crispy roast duck rolls

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. Now I will make a crispy roast duck roll for you.

1. Prepare the roast duck legs first, the seasoning is not included in the above. Wash the duck legs and pat dry with kitchen paper.

2. Prepare 1 star anise and 10 peppercorns, take appropriate amount of ginger and green onion, smash them, and mix 2 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce evenly. (Light soy sauce for seasoning, dark soy sauce for coloring)

3. Put the duck legs in a large plate, add 2 tablespoons of cooking wine, crushed ginger, scallion, star anise and peppercorns.

4. Rub both sides evenly.

5. Add the mixed light soy sauce and dark soy sauce, spread it evenly on both sides of the duck legs, cover with plastic wrap and marinate in the refrigerator for 2 hours (it is better to marinate overnight if time permits), take it out and turn it over twice in the middle. Take out the marinated duck and place it in a cool and ventilated place to dry naturally, then mix the honey and white vinegar, and apply it evenly on the duck's skin.

6. Put it in the preheated oven, skin side up, at 180 degrees, and bake for about 20 minutes on each side. (The exact time depends on your oven)

7. Roasted duck legs. (The skin was very crispy and a small piece was peeled off by the baby)

8. Prepare a small amount of fresh corn, diced carrots and peas, as well as dumpling wrappers.

9. Boil water in a pot, add 1 teaspoon of salt, put in corn, carrots and peas and blanch them until cooked. Remove from the pot and set aside.

10. Remove the roast duck meat, cut into smaller pieces and put into a bowl.

11. Add 2 tablespoons of sweet noodle sauce and add corn, carrots and peas.

12. Mix gently with chopsticks.

13. Use a rolling pin to roll the dumpling wrappers into a very thin layer but without breaking them. Take a piece and put appropriate amount of roast duck meat on it.

14. Roll up your head first, then fold both sides in half.

15. Continue to roll it up, make sure it is tight and not too loose.

16.Roll up all the roast duck meat one by one.

17. After rolling, put them into the stirred egg liquid one by one and coat them with a layer of egg liquid.

18. Coat tightly with a layer of bread crumbs.

19. Put the garlic into a 60% hot oil pan and fry until the skin is crispy. (Don’t make the oil temperature too high, otherwise the bread crumbs will burn.)

20. Take out the fried duck rolls, absorb the oil with oil-absorbing paper and serve on a plate. (Don't over fry it, just make sure the outside is golden and crispy, don't worry about the inside, it's cooked)

21. Use kitchen paper to absorb the oil and arrange the dishes as you like.

Eating out every day not only wastes money and time, but also "wastes" your health. So after mastering the recipe of crispy roast duck rolls, if you can do it on your own, you can live a healthier life.