Crispy Mock Roast Duck
Tofu skin is braised in master stock, battered, and deep-fried until golden, crisp, and aromatic.
Ingredients
tofu skin
100 g
flour
100 g
soy sauce
20 g
MSG
2 g
sugar
10 g
minced ginger
15 g
cooking wine
15 g
five-spice powder
30 g
baking powder
1 g
salt
15 g
peanut oil (for frying)
1000 g
stock
200 g
Instructions
1
Step 1
Place a pot over heat and pour in the stock. Bring to a boil, then add the soy sauce, MSG, sugar, five-spice powder, minced ginger, and cooking wine. Stir well to make a braising liquid. Soak the tofu skin in the braising liquid, then steam for about 10 minutes. Remove, let cool, and cut into 16 evenly sized pieces.
2
Step 2
Take 100 g of flour and add the salt, MSG, and baking powder. Mix with water to form a smooth batter and set aside.
3
Step 3
Clean a wok and heat it well, then pour in the peanut oil and heat to about 70% hot. Coat each piece of tofu skin with the batter one by one and deep-fry in the oil until golden yellow. Remove, drain off the oil thoroughly, and arrange neatly on a serving plate.
