Duck's paw bag(ya zhang bao )

Method of duck's paw bag:

Raw materials for making duck's paw bag:

1000 g flour, half piece of fresh yeast, 600 g duck feet, 100 g Flammulina velutipes, 50 g mushrooms, salt, monosodium glutamate, sugar, ginger, raw oil and sesame oil.

Steps of making duck's paw bag:

1. Mix the flour with salt, stir with boiling water, cover and simmer for 5 minutes, take out and rub well, then add 15g lard and knead well to form a ball for use.

2. Wash the boneless duck's feet with salt water and cut them into small pieces. Soak and wash the Flammulina velutipes and mushrooms in warm water, cut them into small pieces, mix them with various seasonings and make them into fillings.

3. Take off the dough, make skin, pack in the stuffing, knead into dumpling shape, and fry until golden.

Duck's paw bag

Duck's paw bag is a famous traditional snack in Sichuan. It belongs to Sichuan cuisine and tastes delicious. Its regional snacks do not have. Mix the flour with salt, stir with boiling water, cover and simmer for 5 minutes, take out and rub thoroughly, then add 15g lard and knead well to form a ball for later use; wash the boneless duck's feet with salt water and cut them into small pieces for later use. Soak and wash the Flammulina velutipes and mushrooms in warm water, cut them into small pieces, mix them with various seasonings, and make them into fillings; pick the dough, make skin, wrap them into fillings, shape them into dumplings, and fry them until golden

essential information

Recipe name duck's paw bag

Sichuan cuisine

Basic characteristics

Basic materials

Ingredients: flour, 1000g, half fresh yeast, 600g duck feet. ·Flammulina velutipes, 100g, · mushroom, 50g,

·Seasoning: refined salt, monosodium glutamate, sugar, ginger, raw oil, sesame oil.

Production method

1. Mix the flour with salt, stir with boiling water, cover and simmer for 5 minutes, take out and rub thoroughly, then add 15g lard and knead well to form a ball for use;

2. Wash the boneless duck's feet with salt water and cut them into small pieces. Soak and wash the Flammulina velutipes and mushrooms in warm water, cut them into small pieces, mix them with various seasonings and make them into fillings;

3. Take off the dough, make skin, pack in the stuffing, knead into dumpling shape, and fry until golden.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ya Zhang Bao