香脆片皮鴨英國輕鬆做｜簡易自製薄餅片煙韌鬆軟好好食｜4大貼士醃料上皮免封針簡易方便0失敗｜剪走一部香噴噴輕鬆更清新｜ 真正享受吃片皮鴨的自由 Crispy Peking Duck (Eng Sub.)

香脆片皮鴨英國輕鬆做｜簡易自製薄餅片煙韌鬆軟好好食｜4大貼士醃料上皮免封針簡易方便0失敗｜剪走一部香噴噴輕鬆更清新｜ 真正享受吃片皮鴨的自由 Crispy Peking Duck (Eng Sub.)

英國Chinese Take away 和超市都有片皮鴨賣，難食得好得人驚！鴨肉又乾又柴，亞超的現成薄餅片難食到如食紙皮一樣！英國鴨本身咁好食，點解不自己整？我今次將不必要的醃料和細節都簡化，也用簡單方法自製薄餅皮，讓大家都能在家0失敗到做。真心好好食！

材料：
鴨 1隻
醃料：
鹽 1.5茶匙
糖 1.5茶匙
五香粉 1.5茶匙
柱候醬 1.5茶匙 （optional)
海鮮醬 1/5茶匙 (optional)
上皮水：
麥芽糖 10克
米醋 30克
薄餅（10-12片）：
水 300-350ml
中筋麵粉 200克
鹽 少許
油 少許
配料：
青瓜
京蔥絲
甜麵醬（鴨醬）
沙糖

Crispy Peking Duck Made Easy in the UK
Peking duck is available at Chinese takeaways and supermarkets in the UK, but often it's disappointing—dry and tough meat, and the ready-made pancakes taste like cardboard! Since duck can be so delicious, why not make it yourself? This time, I've simplified the unnecessary marinade and details, and provided an easy way to make the pancakes so that everyone can achieve zero-fail results at home. Trust me, it tastes fantastic!

Ingredients:
Duck: 1 whole
Marinade:
Salt: 1.5 teaspoons
Sugar: 1.5 teaspoons
Five-spice powder: 1.5 teaspoons
Chiu Chow sauce: 1.5 teaspoons (optional)
Seafood sauce: 1/5 teaspoon (optional)
For the Skin Coating:
Maltose: 10 grams
Rice vinegar: 30 grams
For the Pancakes (10-12 pieces):
Water: 300-350 ml
All-purpose flour: 200 grams
Salt: a pinch
Oil: a little
Accompaniments:
Cucumber
Shredded scallions
Sweet bean sauce (duck sauce)
Sugar
Enjoy the true freedom of savoring crispy Peking duck!







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Classic Hong Kong Ying Yan Fried Rice
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Old Hong Kong Deep Fried Chicken leg
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