Duck in pot(guan ge ya )

Method of putting duck in pot:

Raw materials for making canned duck:

Jingya 2000g, potato 600g, carrot 250g, onion 250g, cauliflower 500g, tomato 20g, pea 100g, green pepper 50g, celery 75g, garlic 50g, oil 15g, salt 25g, a little pepper, 4 fragrant leaves, red wine 25g, lard 125g, flour 100g, tomato sauce 150g, sugar 25g, pepper 2G.

The steps of making can duck are as follows:

1. Slice 50 grams of carrot and onion, cut 50 grams of celery and garlic powder into a pot, stir fry with butter, add flour and stir until the oil turns yellow, add tomato sauce and stir until the oil turns red, then add water to mix well, add salt and sugar to adjust the taste, and filter to make red sauce for use.

2. Chop the duck into four pieces each, sprinkle salt and pepper, fry and color with hot oil, put them into the pot, add fragrant leaves and duck soup, stew them until eight, when they are mature, add fried yellow onion, carrot, green pepper, celery and garlic, mix well, add red sauce, salt and red wine to adjust the taste.

3. Take the baking can and heat it on the stove board. First put the fried potatoes in the can, then put the stewed duck and assorted vegetables in proportion, put the peas, fresh mushrooms, tomato fillet and cooked cauliflower, and cover the stove

Characteristics of canned duck:

Tulip is palatable, not greasy and can keep hot.

Duck in pot

Jingya 2000g, potato 600g, carrot 250g, onion 250g, cauliflower 500g, tomato 20g, pea 100g, green pepper 50g, celery 75g, garlic 50g, oil 15g, salt 25g, a little pepper, 4 fragrant leaves, red wine 25g, lard 125g, flour 100g, tomato sauce 150g, sugar 25g, pepper 2G.

practice

1. Slice 50 grams of carrot and onion, cut 50 grams of celery and garlic powder into a pot, stir fry with butter, add flour and stir until the oil turns yellow, add tomato sauce and stir until the oil turns red, then add water to mix well, add salt and sugar to adjust the taste, and filter to make red sauce for use.

2. Chop the duck into four pieces each, sprinkle salt and pepper, fry and color with hot oil, put them into the pot, add fragrant leaves and duck soup, stew them until eight, when they are mature, add fried yellow onion, carrot, green pepper, celery and garlic, mix well, add red sauce, salt and red wine to adjust the taste.

3. Take the baking can and heat it on the stove board. First put the fried potatoes in the can, then put the stewed duck and assorted vegetables in proportion, put the peas, fresh mushrooms, tomato fillet and cooked cauliflower, and cover the stove.

Ingredients: carrot, coriander, flour, potato, vermicelli

Seasoning: salt, chicken essence, pepper, onion, ginger

step

(1) Chop onion and ginger and set aside

(2) Wash coriander and chop it up.

(3) Wash the carrots and potatoes and rub them with silk.

(4) Cut up the vermicelli after soaking.

(5) Mix the above ingredients, add appropriate amount of flour and water, add salt, chicken essence and a small amount of pepper, and stir. Principle is to be able to make balls, not too thin, not too thick batter.

(6) Make a pot of oil, after 50% heat, fry the ball.

(7) Turn with a shovel and deep fry until golden brown.

Warm tips

In terms of raw materials, the first three are necessary, and the last two are optional. The batter must be thin or not thick, otherwise the shape will not be easy to pull!!

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Guan Ge Ya