The method to make private family crispy duck, the most skillful home inheritance crispy duck made by dad

Crispy Duck has many different preparation methods, and today I'm sharing my dad's signature recipe, which is simple and perfect for making crispy duck at home. The golden, crispy skin and savory, tender meat are absolutely delicious.Ingredients: 1/4 duck, 10g salt,

　　15g Sichuan peppercorns, 10ml Shaoxing wine, and appropriate amount of oil.

Instructions:1. In a pan, add the Sichuan peppercorns and salt. Cook over low heat, stirring until the salt turns light yellow. Remove from heat and set aside. 2. Wash and dry the duck meat. Sprinkle the cooked Sichuan peppercorns and salt over the duck meat, and massage evenly. Then, drizzle with Shaoxing wine and coat the duck meat.

　　3. Place the duck meat in a sealed container and refrigerate for 12 to 24 hours, allowing the meat to fully absorb the flavor.

4. Place the marinated duck meat in a pot of boiling water and steam for about 25 minutes. Remove and shake off the Sichuan peppercorns. Cut the duck meat into large pieces.

5. In a pan, heat a small amount of oil over medium heat. Add the duck meat and pan-fry until the skin turns golden brown. Flip and continue to cook for a few minutes. Cut into small pieces and serve.

Additional Notes:

1. The crispy duck is best enjoyed hot, with a crispy skin.2. When making crispy duck, it's best to use fresh or chilled duck meat. Avoid using frozen duck meat. 3. The final step in making crispy duck is deep-frying, which involves deep-frying the steamed duck meat until golden brown. To save oil, I opted for pan-frying over low heat. This still produces crispy, delicious duck, although the browning is not as even.

5,Pan Add a small amount of oil to the pan and heat. Then, add the duck pieces and cook over low heat until the skin turns golden brown. Flip and cook for a few more minutes, then cut into small pieces to eat.

　　A few extra tips:

1. The freshly made crispy duck is best enjoyed hot, with a crispy skin. Also, when making crispy duck, it is best to use fresh or chilled duck meat. Avoid using frozen duck meat.

2. The final step in making crispy duck is deep frying, which involves placing the steamed duck in hot oil until it turns golden brown. I changed this to slow-frying over low heat to save oil, but the resulting crispy duck still has a crispy and delicious skin, although the color isn't as even.