Pan fried duck (Zwilling chef knife experience b)

 Seared duck color dust diy leg work experience that the finished product images
chef knife
second course I chose the duck leg is mainly the time to see whether the knife can be handy in Eviscerate
bought last the elbow, the process is more like Eviscerate saw something in the original
Western Zwilling knife that the more difficult to operate even more unrealistic

Chinese chopper experimental results were quite the dish chef knife surprised
1731
abnormal sharp, quick to separate the duck leg meat and bones
tick off just a bit to solve the problem fascia color dust diy
fried duck leg final image works
So, this dish tastes so cool
Ha ~
production process because the tools have become very easy
handy leg of the duck is not easy to eat through the bone, said the way through fried
removed a lot of subcutaneous fat
delicious duck ah ~
color dust fried duck leg work diy picture
fried duck leg during the raw materials:
leg of the duck two cabbage four ginger onion 5g 2g 2g salt soy sauce vinegar 2ml 3ml 5ml pepper and rice wine, pepper 1g 1g cooking oil, flour, fried duck leg a little
practice:
1, duck leg clean
2, Separation of duck and leg
3, good separation of a leg of the duck
4, the above seasoning into a container with the leg of the duck,
grasping uniform, plastic wrap, placed in the refrigerator cold day
5, wash, blanch the cabbage, salt and sesame oil and mix well with a little leg of the duck
out, making the flour, wipe the pan with a layer of cooking oil, Wet into the duck pot
cooked outside to inside legs fried yellow
6, Jian Hao cut into thick slices of duck leg with cabbage into the disk to a minimum today
late to catch a log on the first go
I wrote this hh
related logs:
2009-10-19 | white beans red juice pig (Zwilling chef knife first experience)