Stewed duck(guo shao ya )

Roast duck in pot

Raw materials for making pan roast duck:

750 grams of net duckling, 30 grams of shredded fat meat, a duck egg, 10 grams of soy sauce, 10 grams of scallion, 10 grams of ginger, 4 grams of refined salt, 20 grams of Shaojiu, 5 grams of star anise, 3 grams of cinnamon, 3 grams of pepper, 25 grams of flour, 25 grams of starch, 1000 grams of peanut oil.

The steps of making pan roast duck are as follows:

Clean the duckling, cut it from the back, remove the duck's beak, put it in the pot, add water and bring it to a boil, cook until it's eight years old and take it out. Remove the duck bones (keep the duck feet), enlarge the bowl, add soy sauce, clear soup, scallion, ginger, refined salt, Shaojiu, star anise, cinnamon, pepper, cut off the duck head and duck feet, set aside. Pour the duck eggs into the bowl, add flour, starch, flour and proper amount of water to make a thick paste, pour half of them on the flat plate and smooth them, put the duck skin face up on the paste in the plate, and then spread the egg paste in the bowl evenly on the duck surface. When the frying pan is 80% hot with peanut oil (about 200 degrees), slowly drag the duck from the plate into the oil. When both sides are golden, remove the oil and cut it into strips 4 cm long and 25 cm wide. Then cut the duck head in half and put it together with the duck's feet into the original shape. Then put it on the plate.

Characteristics of pot roast duck

The meat is crisp, fresh and tender, beautiful in appearance, good in color and taste.

Stewed duck

Pot roast duck is a famous dish with crisp outside, fresh and tender meat, beautiful appearance, good color and taste. Pot cooking is a good cooking technique of Henan cuisine. It is a combination of boiling, steaming and frying. Pot roast duck and pot roast chicken are sister dishes. They are both traditional famous dishes in Henan Province. They are served with green onion and sweet flour sauce. They have unique flavor.

Main ingredients

Ingredient: Beijing duck 2000 grams

Ingredients: egg 120g, starch (broad bean) 20g, wheat flour 20g

Seasoning: 20 grams of ginger, 5 grams of salt, 15 grams of pepper and salt, 50 grams of sweet flour sauce, 20 grams of soy sauce, 100 grams of peanut oil, 10 grams of yellow rice wine, 100 grams of shallot

Cooking methods

1. Slaughter the duck, stretch the hair, remove the internal organs, draw out the duck tongue, remove the duck palm, cut off the tip of the arm and mouth, draw out the round bone of the arm, the round bone of the leg and the neck, and bend it into the duck abdomen;

2. Scald the cured duck in the water pan, take it out and put it in the basin;

3. Add another 1000 ml of soup, add yellow rice wine, soy sauce, refined salt, ginger and scallion, steam and take out;

4. Remove the rotten duck bone, loosen the inside and dry it;

5. Put the egg, wet starch and peanut oil into a bowl to make a crisp paste;

6. Take a plate, spread peanut oil on the plate, pour half of the batter, spread the duck meat, and spread the rest evenly on the duck meat;

7. Put the frying pan on a high heat and add peanut oil. When it is 50% hot, put the duck covered with crisp paste into the frying pan and fry it. In the middle of the frying pan, stir fry it twice until the duck is deep fried and appears persimmon yellow. Remove the oil;

8. Put the fried duck on the pier, cut it into three pieces, one in the middle into 1cm wide and 6-7cm long, two on both sides into diagonal pieces, and put it into the dish in the shape of saddle bridge;

9. Serve with scallion, sweet flour sauce and pepper salt.

Production tips

1. Boil the duck in boiling water, touch the wings with your hand, and the duck meat is soft. Just when the heat is right, you can take it out;

2. The duck has been stewed well. Soak it in the stewed Soup for about half a day, then take it out and fry it again to make it taste better;

3. Hot oil, deep fry until skin scorched, firepower should be fierce, and the quality of finished dishes is good;

4. Due to the frying process, 1000 grams of peanut oil should be prepared.

Introduction of raw materials

Cramming

Beijing cramming duck is one of the strains of Beijing duck. It is bred by forced feeding of ducks with stuffing device, so it is called Beijing cramming duck. Beijing cramming duck has beautiful body shape and plump muscles; its body is raised upward at a 30 degree angle to the ground; its back is wide and long, its eyes are large and concave, its sternum is long and straight; its wings are not big, its feathers are white, and its beak is orange. Beijing cramming duck has the advantages of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, moderate freshness, no fishiness and no acid. It is the most ideal raw material for making roast duck. Duck meat is sweet in taste and cold in nature. It is beneficial to Yin, stomach, kidney, weakness, swelling, cough and phlegm. Duck meat is the most effective food for those who are weak, recover from illness, have heat in the body, and often get angry, especially those who have low fever, little food, dry mouth, dry stool and edema. Old people and children often have Yin deficiency, so it's better to eat duck.

egg

Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by human body. Protein is high-quality protein, which can repair liver tissue damage; It is rich in DHA, lecithin and ovalbumin, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells; eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and has anti-cancer effect.

flour

Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst.

Broad bean

Vicia faba contains calcium, zinc, manganese and phospholipid, which are important components in regulating brain and nerve tissue. It is also rich in cholelithine, which has the brain strengthening effect of enhancing memory; The calcium in broad bean is beneficial to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones; the protein content in broad bean is rich, and does not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases; the vitamin C in broad bean can delay arteriosclerosis, and the dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis; modern people also need to pay attention It is considered that broad bean is also one of the anticancer foods, and has a role in the prevention of colorectal cancer.

Cuisine culture

"Pan Shao" is a good cooking technique of Henan cuisine. It is called "Pan Shao", which is actually a combination of boiling, steaming and frying. "Pot roast duck" and "pot roast chicken" are sister dishes, both of which are traditional famous products in Henan Province. They are served with green onion and sweet flour sauce.

The food is mutual restraint

Eggs: eat with goose to damage spleen and stomach; eat with rabbit and persimmon to cause diarrhea; at the same time, do not eat with turtle, carp, soybean milk and tea.

Starch (broad bean): broad bean should not be eaten with snail.

Another way

[main and auxiliary materials]

1 peanut oil, 1000 grams

Ginger... 25g (about 150g)

Stewed soup... 1500g scallion... 25g

[cooking method]

1. First, open a hole horizontally at the bottom of the duck to remove the internal organs; then, open a small hole at the back of the neck to remove the crop and trachea (do not open the hole from below the neck to avoid skin damage and affect the integrity of the duck breast), and wash it clean. Put the duck in the boiling water pot for 2 to 3 minutes, decant the water in the pot, change another pot of water, add the stuffed duck, add the scallion and ginger, cook for about 20 minutes, remove it and let it hang for a while, then put it into the pot of Renlu soup and cook again. Turn over the duck as you cook. After about 15 minutes, remove the bittern. At this time, duck skin was jujube red, five fragrance has been immersed in duck meat.

2. Pour the peanut oil into the frying pan and place it on the high fire until it smokes. Put in the cooked duck and take it out when the skin is scorched. Cut off the head of the duck, split it from the middle of the head and put it on one end of the plate; then cut the neck of the duck into sections and put it in the center of the plate; cut off the wings and legs, then cut the legs of the duck into three or four knives and put them on both sides of the center of the plate; then beat the breast and duck back with a knife and cut them into two pieces, 1.7 cm wide. Put the back of the duck in the center of the plate, cover the neck of the duck, and then cover the breast.

1. Boil the duck in boiling water, touch the wings with your hand, and the duck meat is soft. When the heat is right, you can take it out.

2. The duck has been stewed well. Soak it in the stewed Soup for about half a day. Take it out and fry it again. It tastes better. 3。 Hot oil, deep fried to skin coke, firepower should be fierce, good quality dishes.

"Pot roast duck" is a big dish in Beijing banquet. Beihai Fangshan Restaurant is the best one to make this dish. First, it uses a variety of spices and herbs to make a good stewed soup. Then it is put into the duck, and then it is cooked repeatedly under different temperatures. Finally, it is fried. The color of this dish is bright and ruddy, the meat is rotten and the skin is crisp, the taste is mellow, and the taste is fragrant after eating.

Another way

White stuffed duck... 1 piece of ginger..... 50g

Refined salt... 7g scallion... 100g

Eggs... 2 pepper salt... 15g

Wet starch... 100g sweet flour paste... 50g

Flour... 50g soup... 1000g

Soy sauce... 20g peanut oil... 2000g

Shaoxing liquor...... 10g (actual consumption.. 250g)

[cooking method]

1. Pull out the tongue of the white duck, remove the duck's paw, cut off the tip of the arm and mouth, pull out the round bone of the arm, the round bone of the leg and the neck bone, and bend into the duck's belly. Let go of the water pot and scald it thoroughly. Take it out and put it in the basin. Add 40 grams of Shaojiu, soy sauce, refined salt, ginger and scallion. Steam it up and take it out. Remove the duck bone, loosen it and dry it.

2. Wet the egg and water

Chinese PinYin : Guo Shao Ya