Braised Four Delicacies of Duck(hui ya si bao )

Four treasures of stewed duck

Raw materials for making stewed duck four treasures:

Duck pancreas 100g, duck palm 50g, duck tongue 50g, duck waist 30g, sesame oil 5g, onion ginger oil 10g, chicken soup 300g, a little pepper, ginger water appropriate, wet starch 302g, cooking wine 15g, soy sauce 10g, salt 2G, MSG 2G.

Processing steps of stewed duck four treasures:

1. Wash the duck pancreas, duck paw, duck tongue and duck waist (remove the waist SAO), put them into the water pot and cook them with hot water. After boiling, skim the foam, cook them over a gentle fire, and then drain the soup for later use.

2. Cut the duck pancreas into sections, cut the duck palms into strips, peel off the duck waist, wash the duck tongue, then pour them into boiling water to blanch, and take out the water.

3. Pour the chicken soup into a frying spoon and put it on a high heat. Then add cooking wine, soy sauce, salt, ginger water and monosodium glutamate. After boiling, skim off the foam and make the soup golden. Pour in the wet starch and make it into a thin milk thicken soup.

4. Pour duck ingredients (Sibao) into the bowl, stir well, drop onion, ginger oil and sesame oil, and sprinkle with pepper.

Characteristics of stewed duck four treasures:

The color is golden, the juice is fresh, the texture is crisp and tender, and the taste is delicious.

Braised Four Delicacies of Duck

Stewed duck Sibao is a famous traditional dish of Quanjude roast duck restaurant in Beijing. It has been famous for decades and is honored as "the chief in the soup" by guests. The so-called "four treasures of duck" refers to duck tongue, duck palm, duck pancreas and duck breast.

essential information

Braised four – delicacies of duck

Sichuan cuisine

Type and local characteristics

The basic characteristics are golden yellow color, refreshing soup, crisp texture and delicious taste.

Basic materials

The main ingredients are 100g duck pancreas, 50g duck palm, 50g duck tongue and 30g duck waist.

Seasoning sesame oil 5g, onion ginger oil 10g, chicken soup 300g, a little pepper, ginger water appropriate, wet starch 302g, cooking wine 15g, soy sauce 10g, salt 2G, MSG 2G.

Production process

(1) Wash the duck pancreas, duck paw, duck tongue and duck waist (remove the waist SAO), put them into the water pot and cook them in hot water. After boiling, skim off the foam and cook them over a gentle fire. Then drain the soup for later use.

(2) Cut the duck pancreas into sections, cut the duck's palm into strips, peel the duck's waist, and wash the duck's tongue,

Then pour them into boiling water and blanch them for a while.

(3) Pour the chicken soup into a frying spoon and put it on a high heat. Then add cooking wine, soy sauce, salt, ginger water and monosodium glutamate. After boiling, skim off the foam and make the soup golden. Pour in wet starch and make it into a thin milk thicken soup. (4) Pour the duck ingredients (Sibao) in, stir well, drop in the onion, ginger oil and sesame oil, serve in a bowl, sprinkle with pepper and serve.

Core tips

This paper introduces in detail the four treasures of stewed duck, including the production method and category, production technology, main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the method of stewing four treasures of duck, various nutrients, etc.

Production method 2

Main and auxiliary materials

Cooked duck breast meat 100g

Chicken and duck soup 1250g

Cooked duck tongue. 50g

Wet starch... 15 grams

Cooked duck pancreas 150 grams

Coriander 1 gram

Cooked duck feet 10 grams

Green onion

Soy sauce... 10 grams

Vinegar... 10 grams

Essential oil... 25g

Onion and ginger oil... 5g

Shaoxing wine... 25g

Pepper... 1 gram

MSG... 2.5G

Sesame oil... 5g

Cooking method

1. Cut the cooked duck breast into 2.64cm long, 1.65cm wide and 0.33cm thick slices. Cut the cooked duck breast into 1.98 cm long segments. Cut the cooked duck's feet horizontally at the wrist, and then cut the palms vertically in half, forming 3 pieces.

2. Put duck breast, duck tongue, duck pancreas and duck paw in the boiling water pan, put 250 grams of chicken duck soup, 5 grams of soy sauce, 1 gram of refined salt and 10 grams of Shaoxing wine into the frying pan, bring to a boil over a high fire, pour them into a colander and drain the soup.

3. Put the frying pan on the high heat, pour in 1000 grams of chicken duck soup, add 5 grams of soy sauce, 1.5 grams of refined salt and 15 grams of Shaojiu, bring to a boil, skim off the foam, then add duck breast, duck tongue, duck pancreas, duck paw and monosodium glutamate, thicken with diluted wet starch, then add vinegar, pepper, onion, ginger oil and sesame oil, sprinkle coriander and onion.

Key technology

1. Thicken properly to hold up the raw materials.

2. Use the duck's paw after removing the bone, and pay attention to its complete shape.

Flavor characteristics

1. "Four treasures of stewed duck" is a traditional famous dish of Quanjude roast duck restaurant in Beijing. It has been famous for decades and is praised as "the first in the soup" by guests. The so-called "four treasures of duck" refers to duck tongue, duck palm, duck pancreas and duck breast, which are the most tender parts of duck. Such as at the beginning of the banquet, drink a small bowl of "stewed duck four treasures", appetizer shenglv, cause appetite. Quanjude was founded in the three years of Tongzhi in the Qing Dynasty, and has a history of more than 120 years. Yang Quanren is the founder of Quanjude. He started by selling raw chicken and Duck at a stall. After years of painstaking management and accumulation of capital, he founded Quanjude roast duck shop, which is famous in Beijing. Today's "Beijing Quanjude roast duck shop" is the evolution and development of the old shop more than 100 years ago. It is located in the southeast of Beijing's Hepingmen intersection. It was built according to Premier Zhou's proposal and opened in 1979.

3. This dish is rich in juice, delicious, sour and spicy, appetizing

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Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hui Ya Si Bao