Braised wild duck in brown sauce(hong shao ye ya )

Braised wild duck in brown sauce

Raw materials for making wild duck in brown sauce:

One Honghu wild duck (about 1000g), 7g refined salt, 2G monosodium glutamate, 10g cooking wine, 50g nitrate water, 10g sugar, 1g pepper, 2G scallion, 5g ginger slices, 5g minced ginger, 25g garlic white, 10g wet starch, 50g salad oil and 25g cooked lard.

Processing steps of braised wild duck

1. The wild duck is slaughtered to remove its hair, tail and viscera (keep gizzards, heart, liver, etc.), cut into nine pieces, wash and drain, and marinate with 4 grams of salted water, ginger and refined salt for 1 hour.

2. Put the frying pan on a high heat, add salad oil to heat it, put in the salted duck and stir fry. When the blood is dry, stir fry with wine for 2 minutes until the duck is just cooked.

3. Wash the original frying pan, put it on a high heat, add lard to heat it, stir fry the minced ginger and duck, add refined salt, sugar and water, cover the pan and simmer for half an hour. When there is still a small amount of soup in the pot, add garlic white and monosodium glutamate to simmer slightly, and then put it on the pan.

The characteristics of braised wild duck are as follows

This dish is yellow and bright in color, fragrant in the wild, tender and crisp in meat, delicious and refreshing in taste. It is mostly used in festival family banquets.

Braised wild duck in brown sauce

Braised wild duck is a traditional famous dish in Hubei Province. It is famous for its special processing technology and unique lake flavor in Honghu area of Hubei Province. The main ingredient is Honghu wild duck (artificially raised), so it is also named "Honghu braised wild duck".

history

During the period of the Three Kingdoms, Cao Cao made a vow: "if anyone comes to Wulin first, he will eat wild duck with brown sauce.".

At the end of the Yuan Dynasty, Chen Youliang, the leader of the peasants, led thousands of people across huangpengshan. He once rewarded the soldiers by heating wild ducks in earthen pots that had survived sugar.

At the end of the Qing Dynasty and the beginning of the Republic of China, "Xinghua" and "Dehua" restaurants among the eight restaurants in Xindi, a municipality directly under the central government of Hubei Province (which was set as the capital of Honghu City after liberation) were famous for their "braised wild duck".

In 1932, Ma jianian, a famous teacher of Xindi, suspended his brand of "king of wild duck in brown sauce" in Mianyang hotel of Hankou, and he and Yu Hongyuan, a famous figure of Han Opera, came up with the saying that "famous artists cherish each other".

After liberation, Sheng Xiandian, the traditional master of Honghu restaurant, reshaped the standard method of braised wild duck, and included it in the Chinese menu in 1978 and the guide to Chinese famous food in 1983.

Ingredients

Green head duck is the best raw material for braised wild duck.

Main ingredients: 1 green headed duck;

Ingredients: 25g ginger, 1.5g scallion, 200g sugar, 25g garlic, 100g cooking wine, 10g salt.

practice

The producers of "braised wild duck" in the past dynasties have continued to inherit the unique production technology of Honghu area in Hubei Province.

1. Cut the whole duck into 36 pieces;

2. Deep fry and color the duck. Remove the bone dregs when the duck is eight years old;

3. Put the pan on the high fire, put in the fried duck pieces, ginger, soy sauce, garlic, cooking wine, salt and other seasonings, add water to simmer for about an hour, put sugar to burn until it can be shredded, and when the pan is set up, put together the duck's principal and interest in the lake.

characteristic

This dish is bright red in appearance, fine in cooking, tender and crisp in meat, fresh and sweet, salty in sweetness, with a unique and strong Honghu Xindi Lake flavor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Ye Ya