Steamed duck(qing zheng ya zi )

Steamed duck method:

Raw materials for steamed duck:

One duck (about 1500 grams), 20 grams of yulanpian, 20 grams of Shuifa shiitake, 15 grams of pea seedlings, one egg skin, 25 grams of chicken antler, one egg white, 8 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 20 grams of scallion, 20 grams of ginger, 1000 grams of chicken soup, 20 grams of wet starch.

Processing steps of steamed duck:

1. Slaughter the stuffed duck, remove the feather, chop the duck web, rinse it, and put it into the pot until it is eight years old. Put the abdomen down on the table, and separate the legs, wings and back to remove the whole spine.

2. Draw the duck starter into the steaming basin and flatten it (abdomen down, knife edge up), pull out the duck breast, tear it into strips and put it in the original place, and place the small bones on the duck. Add chicken soup, 6 grams of refined salt, cooking wine, scallion, ginger, and put the duck into the soup bowl (belly up).

3. Put the frying pan on the high heat, pour in the duck soup, Yulan slice, mushroom and monosodium glutamate, and bring to a boil. Skim the foam, pour the soup into the soup bowl (the soup is equal to the duck), and place the pea seedlings on both sides of the duck.

Characteristics of steamed duck

The dish is harmonious in color, elegant in shape, rich in juice and delicious in taste; the duck is crisp, tender, fat but not greasy. It is a good tonic in autumn and winter, and can also be used for middle and high-grade banquets.

Steamed duck

Steamed duck is a famous traditional dish. Its meat is delicious, soft and rotten. Cut the duck's internal organs, feet, tongue, duck Sao, and a section of the tip of the wing. Wash with water and control the moisture. Then, boil the duck in the boiling soup, remove the blood, rinse it with water and control the water as dry as possible. Knead the duck with salt, put it back up in the jar and marinate it for a while. Then put cooking wine, green onion, ginger, pepper and clear soup on it. Seal the jar tightly and put it on the drawer. Steam it with boiling water for 23 hours. Take it out, remove the cover of the sealed soup, skim the cream, add monosodium glutamate and make it salty.

Dish name

Steamed duck

Cuisine

Sichuan cuisine

[raw materials]

The main ingredient is one duck (about 2kg). Seasoning: 50g cooking wine, 10g monosodium glutamate, 30g salt, 20g ginger, 30g green onion, a little pepper, and a proper amount of soup.

[production process]

(1) Cut the duck's internal organs, feet, tongue, duck Sao, and a section of the tip of the wing. Wash with water and control the moisture. Then, boil the duck in the boiling soup, remove the blood, rinse it with water and control the water as dry as possible.

(2) Knead the duck with salt, put it back up in the jar and marinate it for a while. Then put cooking wine, green onion, ginger, pepper and clear soup on it. Seal the jar tightly and put it on the drawer. Steam it with boiling water for 23 hours. Take it out, remove the cover of the sealed soup, skim the cream, add monosodium glutamate and make it salty.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Zheng Ya Zi