Seasonings / 调味料 2 tsp five-spice powder / 五香粉 2茶匙 2 tbsp tapioca flour / 薯粉 2汤匙 a pinch of salt / 盐 少许 a pinch of pepper / 胡椒粉 少许
Method
PREPARATION /准备工作 1. Remove skin from duck. Discard fats and finely chop the duck meat. 鸭肉去皮,去肥肉,剁碎。
2. Finely chop lotus root and carrot. 莲藕和红萝卜分别剁碎。
Method / 做法 1. Combine all Ingredients (except cooking oil) with Seasonings and knead until well combined. 把全部材料(食油除外)和调味料拌匀,搓成团。
2. Divide the duck meat mixture into 4 portions. Roll into balls and gently press into patties. 可分成四分,搓出四个圆球,然后稍微压扁成肉饼。
3. Heat up cooking oil in a pan. Arrange patties in the pan. 食油下锅烧热,肉饼排在锅里。
4. Deep fry the patties over low heat until both sides are golden brown (turn over and brown the other sides). It takes approx. 8 to 10 minutes. Use spatula to flatten the patties. 以小火煎至肉饼两面金黄熟透(煎了一面再翻另 一面),需约8至10分钟,并再用锅铲把肉饼压扁。