Guiyang Crispy Duck [Guizhou Guiyang Specialty]

What is Guiyang Crispy Duck? Authentic Guizhou Guiyang specialty: Guiyang Crispy Duck

Summary:Do you want to know what Guiyang Crispy Duck is? This article is a detailed introduction to the Guizhou Guiyang specialty - Guiyang Crispy Duck. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Guiyang Crispy Duck. The full text takes about 3 minutes to read, mainly including the basic introduction of Guiyang Crispy Duck and its nutritional value? What are the product characteristics of Guiyang crispy duck? The production method of Guiyang crispy duck, etc

Basic Introduction to Guiyang Crispy Duck

Crispy duck is one of the famous snacks in Guizhou. At the Little Cross in Guiyang, there is a row of stalls specializing in selling crispy duck. From a distance, you can see rows of ducks fried until golden brown at each stall. A pot of oil is steaming hot. If a customer wants to buy crispy duck, the vendor will ask you to choose the one and immediately chop it into small pieces and fry it in the pot. In a few minutes, you can take away a packet of fragrant crispy duck. The taste is so tempting

3. Duck meat contains about 16%~25% protein, which is much higher than animal meat. Duck meat has moderate fat content, about 7.5%, which is lower than pork. Its fatty acids include unsaturated fatty acids and short chain saturated fatty acids, with a low melting point and relatively high digestion and absorption

What are the product characteristics of Guiyang crispy duck

Method for making Guiyang Crispy Duck

Put the duck in a sand pot and cook until it is six cooked. Remove it and then add the prepared seasonings, such as sand kernels, star anise, soy sauce, salt, monosodium glutamate, Sichuan peppercorns, etc., to the braised soup. The marinated duck is repeatedly smoked and roasted over the fire with refined vegetable oil until the skin oozes butter. It can also be cut into small pieces, deep fried in a large iron pot for two or three minutes, and filtered dry, then sprinkle with a little pepper salt with a pen, and mix well