Fu Yu started by adding rapeseed oil and rendered lard to the wok, heating them to 80% hot.
The flavor profile of the Soft Braised Fragrant Duck belongs to the slightly spicy, soy sauce category, and the classic cooking method combines different southern and northern flavors, skillfully blending various sauces together in a very harmonious way.
In the operation of the classic old-fashioned recipe, it is advocated to use rapeseed oil mixed with rendered lard instead of salad oil when stir-frying the duck.
Rapeseed oil can highlight the aroma, while rendered lard accentuates the meaty fragrance. Combining the two is just perfect.
The nearby assistant standing nearby showed a surprised expression instantly.
He never thought that rapeseed oil could be mixed with rendered lard for frying.
And this mixed aroma, when smelled...
Really, it is very fragrant!
