Hongtu duck(hong tu ya )

Hongtu duck method:

Raw materials for making Hongtu duck:

One duck (1400g), 75g ham slice, 75g winter bamboo shoot slice, 75g fresh mushroom slice, 6G scallop, egg white, scallion, ginger slice, yellow rice wine, salt, water chestnut powder and 300g egg.

Processing steps of Hongtu duck:

1. Cut the duck from the tail, remove the head, feet, viscera, wash, then add wine, onion and ginger to steam for about an hour and a half.

2. Take out the duck, remove the bones, cut it into small pieces, put it in a bowl, add ham slices, bamboo shoots slices, fresh mushrooms slices, salt, wine, clear soup, and steam the duck slices (about 10 minutes).

3. Beat the egg white with clear soup and salt, steam for about three minutes, then take it out and put it on the plate.

4. Pour the steamed duck slices and ham slices into the pot, add the clear soup, add wet water chestnut powder, thicken the pan, and then push on the protein.

Hongtu duck

Hongtu duck is a famous traditional local dish in Fujian Province. Duck is delicious and nutritious Fujian cuisine.

Raw materials

Guangya (1 duck, 1400g), sliced ham (75g), sliced winter bamboo shoots (75g), sliced fresh mushrooms (75g), dried scallops, egg white (6g), green onion, ginger, yellow rice wine, salt, water chestnut powder, and Qingqi (300g)

Production process

1、 Cut the duck from the tail, remove the head, feet, viscera, wash, then add wine, onion and ginger to steam for about an hour and a half. 2、 Take out the duck, cut it into small pieces after removing the bones, put it in a bowl, add ham slices, bamboo shoots slices, fresh mushrooms slices, salt, wine, clear soup, and steam the duck slices (about 10 minutes). 3、 Beat the egg white with clear soup and salt, steam for about three minutes, then take it out and put it on the plate. 4. Pour the steamed duck slices and ham slices into the pot, add the clear soup, add wet water chestnut powder, thicken the pan, and push them on the protein

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Tu Ya