Spiced duck with scallion oil(wu xiang cong you ya )

Method of spiced scallion duck

Raw materials for making spiced scallion duck:

One young duck (about 1250 grams), 200 grams of pig oil, 2 grams of refined salt, 2 grams of monosodium glutamate, 200 grams of soy sauce, 10 grams of sugar, 2 star anise, 3 grams of tangerine peel, 3 grams of fennel, 15 grams of ginger, 400 grams of scallion, 10 grams of scallion, 100 grams of cooking wine, 2 grams of white pepper, 20 grams of sesame oil.

Processing steps of spiced scallion duck

1. After the young duck is slaughtered and depilated, cut a small mouthful from the anus, take out the internal organs, wash them, and scald them in boiling water for about 5 minutes to remove the fishy smell. Wash the lard and cut into cubes.

2. Take a sand bowl, put the scallion on the bottom, and then put the whole duck. Add pig oil, ginger, soy sauce, star anise, tangerine peel, fennel, sugar, cooking wine and water 500g. First, bring to a boil over high heat, then simmer for 2 hours over low heat. When the duck skin turns red, turn over the noodles and simmer for 2 hours. Until the soup is thick, the duck meat is soft and rotten, and the aroma is strong, add salt, monosodium glutamate, scallion and white pepper.

The characteristics of spiced scallion duck are as follows

The shape of duck is complete, the color is red and bright, the duck meat is soft, rotten and oily, and the taste is fresh and fragrant.

Spiced duck with scallion oil

The materials of spiced scallion oil duck are as follows

Seasoning: 250 g lard, 500 g scallion, 5 g ginger, 10 g soy sauce, 1 g star anise, 3 G fennel seed, 3 g Sugar, 100 g yellow rice wine, 2 g monosodium glutamate, 3 G tangerine peel

Characteristics of spiced scallion duck

The color is red and bright, the duck meat is soft, rotten and oily, and the flavor is rich.

Method of spiced scallion duck

1. Wash the young duck, put it into boiling water for one minute, remove the smell, and cut the lard into small cubes. 2. Wash the casserole, bottom with scallion, add the whole duck, add lard oil, ginger, soy sauce, star anise, tangerine peel, fennel, Shaoxing wine, sugar, monosodium glutamate, water, simmer on low heat for 2 hours, turn over and continue to simmer for 2 hours until the duck skin is red, until the soup is a little thick, the duck is soft and rotten, and then serve as a bowl.

Tips for making spiced duck with scallion oil

1. It is better to choose the fat and tender duck of that year with fine and moist meat.

2. Cook in a casserole with small amount of bittern. The dishes are mellow, crisp and thoroughly tasty.

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Chinese PinYin : Wu Xiang Cong You Ya