Braised duck with Scallion(cong ba ya zi )

Braised duck with Scallion

Raw materials for duck grilling with Scallion

1000 grams of duck, 10 grams of green onion and cooking wine, 1 gram of monosodium glutamate, 30 grams of corn starch, 5 grams of monosodium glutamate, 20 grams of soy sauce, 15 grams of ginger, 200 grams of rape soup, 150 grams of lard.

Processing steps of braised duck with Scallion:

1. Remove the internal organs of the duck, thoroughly clean it, put it into boiling water and boil it until it is eight years old, then remove the bones;

2. Cut the scallion into 3cm long sections, fry it in boiling pig until brown, take out the scallion and put it into a big bowl with duck, add cooking wine, monosodium glutamate, refined salt and soup, steam the duck; boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, and thicken with corn starch;

3. Put the steamed duck into the large plate and pour the juice.

Characteristics of braised duck with Scallion

It is made by steaming fried scallion and whole duck. The finished dish is golden. The duck is crisp and tender, and tastes delicious.

Braised duck with Scallion

Braised duck with scallion is a delicious traditional dish, which belongs to Beijing cuisine. The finished dish is golden, and the duck is crisp and tender. Remove the internal organs of the duck, thoroughly clean it, put it into boiling water and boil it to eight, then remove the bones; cut the scallion into 3cm long sections, fry it in boiling pig until brown, take out the scallion and put it into a big bowl together with the duck, add cooking wine, monosodium glutamate, refined salt and soup, steam the duck; boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, thicken it with corn starch; steam the duck Put it into a large plate and water it.

essential information

Braised duck with Scallion

Beijing cuisine

Type and local characteristics

Basic characteristics Beijing Palace dishes. It is made by steaming fried scallion and whole duck. The finished dish is golden. The duck is crisp and tender, and tastes delicious. Beijing Fangshan Restaurant, which specializes in palace cuisine, is good at cooking this dish.

Basic materials

1000 grams of duck filling, 10 grams of green onion, 10 grams of cooking wine, 1 gram of monosodium glutamate, 30 grams of corn starch, 5 grams of monosodium glutamate, 20 grams of soy sauce, 15 grams of ginger, 200 grams of rape soup, 150 grams of lard.

How to make delicious food

Remove the internal organs of the duck, thoroughly clean it, put it into boiling water and boil it to eight, then remove the bones; cut the scallion into 3cm long sections, fry it in boiling pig until brown, take out the scallion and put it into a big bowl together with the duck, add cooking wine, monosodium glutamate, refined salt and soup, steam the duck; boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, thicken it with corn starch; steam the duck Put it into a large plate and water it.

Nutrients

Cholesterol: 188 mg carbohydrate: 4 G protein: 300 g fat: 144 g calorie: 2656 kcal

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cong Ba Ya Zi