Sixi duck

Four happy duck method:

Raw materials for making Sixi duck:

750 grams of duck, 30 grams of pork, 10 grams of green onion, 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 5 grams of cinnamon, 20 grams of sugar, 5 grams of refined salt, 1 gram of monosodium glutamate, 21 grams of Shaojiu, 15 grams of wet starch, 100 grams of sesame oil and 1500 grams of peanut oil.

The processing steps of Sixi duck are as follows:

The ducklings are split from the back, and the duck breast is connected. The big bone is cut off with the back of the knife, and the duck tongue is removed. The pork is cut into 1.5cm square cubes. Marinate the ducklings with soy sauce for 10 minutes, then remove and drain them. Put them into a 90% hot (about 225 ℃) oil pan. Deep fry the duck and pork into brown red. Remove and drain the oil. Put them into a sand pan, and put the pork, scallion, ginger, pepper, star anise and cinnamon into the pan On the front, add sugar, refined salt and monosodium glutamate to the clear soup, stir the Shaojiu well, pour it into the casserole, simmer for 2 hours until it is thoroughly cooked, take it out, put the bittern on the big waist plate, and place the pork around the duck. Pour the boiling soup into the pot, bring to a boil, adjust the taste, thicken with wet starch, add sesame oil and pour on the duck.

Characteristics of Sixi duck:

Duck is crispy, full-bodied, soft and nutritious, especially suitable for the elderly.

Sixi duck

Sixi duck, originated from Shandong folk, is often used as a big dish at festive banquet. It is one of the traditional dishes with Shandong characteristics and belongs to Shandong cuisine. Popular in Shandong Peninsula, with a strong local flavor. The name "Si Xi" refers to the four happy events in Song Hongmai's "four Xi poems" in his "Rong Zhai essays": "long drought, sweet rain, and old knowledge in other places. Wedding night, when the title of the golden list. This poem was compiled in popular school books during the Ming Dynasty, so it was widely recited among the people, and was named as a dish.

The duck is salted, then deep fried in hot oil to remove the smell and color, and then stewed in a casserole. The mature vegetable is rich in nutrition, especially suitable for the elderly.

brief introduction

Historical region

"Sixi duck" originated from the folk, often in festive feast for dishes, popular in Shandong Peninsula, with a strong local flavor. The name "Si Xi" refers to the four happy events in Song Hongmai's "four Xi poems" in his "Rong Zhai essays": "long drought, sweet rain, and old knowledge in other places. Wedding night, when the title of the golden list. This poem was compiled in popular school books in Ming Dynasty, so it was widely recited among the people, and was named as a dish!

Characteristics of dishes

The duck is salted, then deep fried in hot oil to remove the smell and color, and then stewed in a casserole. The taste is salty and fresh, the duck is crisp and rotten, full-bodied, soft and not greasy. The mature vegetable is rich in nutrition, especially suitable for the elderly.

practice

Food preparation

Raw materials: duck (1000g), pork rib (300g);

Accessories: starch (broad bean) (13g);

Seasoning: salt (10g), white granulated sugar (20g), monosodium glutamate (3G), scallion (15g), yellow rice wine (10g), ginger (15g), pepper (10g), sesame oil (3G), star anise (10g), peanut oil (100g), cinnamon (10g);

Production steps

1. Split the duck from the back, connect the duck breast, cut off the big bone with the blade root, remove the duck tongue in the duck beak; 2. Cut the pork with skin into 1.5cm square dices; 3;

3. Marinate the Diced Pork with duck in soy sauce for 10 minutes, then remove and control dry;

4. Put peanut oil in the frying pan, and when it is 90% hot over medium heat, fry the duck and pork into brown red, and remove the control oil;

5. Take a casserole and wash it. Put the duck's feet and neck into the duck breast and put the skin face down into the casserole;

6. Put pork, scallion, ginger, pepper, star anise and cinnamon on the duck;

7. Add sugar, refined salt, monosodium glutamate and yellow rice wine into the clear soup, stir well, pour into the casserole, simmer for 2 hours until thoroughly cooked, and take out;

8. Take out the stewed duck, put the skin down in the big fish plate, and put the pork around the duck;

9. Pour the remaining soup into the pot and bring to a boil, adjust the taste, thicken it with wet starch and pour sesame oil on the duck.

matters needing attention

1. Deep fry the duck in hot oil to color it. Casserole simmer stew, soft meat, not wood. The remaining juice is thickened and covered with duck body. It tastes strong and fresh;

2. Due to the frying process, 1500 grams of peanut oil should be prepared.

nutritive value

Nutrients

86 kcal);

83 G protein;

Fat (478.48g);

58 g); carbohydrate (50;

84 g dietary fiber;

Vitamin A (558.70 μ g);

Carotene (52.50 μ g);

Thiamine (1.11 mg);

Riboflavin (2.41 mg);

Nicotinic acid (49.70 mg);

Vitamin C (3.15 mg);

Vitamin E (47.37 mg);

Calcium (184.65 mg);

Phosphorus (1553.46 mg);

56 mg);

Magnesium (223.99 mg);

37 mg);

Zinc (19.08 mg);

Selenium (134.55 μ g);

Copper (2.64 mg);

Manganese (2.71 mg);

87 mg); potassium (2665;

Vitamin B6 (0.02 mg);

Pantothenic acid (0.06 mg);

Folic acid (8.40 μ g);

Vitamin K (1.05 μ g);

Cholesterol (1267.00 mg);

Duck meat

The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases. Duck is cold in nature, sweet in taste and salty in taste. It is mainly used for tonifying deficiency. It can nourish the Yin of five zang organs, clear the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, and eliminate snail accumulation. It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

starch

Broad bean is rich in calcium, zinc, manganese, phospholipid, etc., which is an important component of brain and nerve tissue. It is also rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

streaky pork

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Food Guide

The food is mutual restraint

Duck: duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Pork ribs (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

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

Efficacy of dietotherapy

Malnutrition conditioning spleen appetizer conditioning tonifying body conditioning

Characteristics of Sixi duck

Duck is crispy, full-bodied, soft and nutritious, especially suitable for the elderly.

Longitude: 104.06573486

Latitude: 30.65946198