Braised duck with Scallion(jin cong ba ya )

Braised duck with Scallion

The raw materials used to make braised duck with Scallion are as follows:

600 grams of duck, 50 grams of winter bamboo shoots, 100 grams of green onions.

Seasoning for braised duck with Scallion

Peanut oil, soy sauce, sugar, ginger (cypress pine) Congjie, cooking wine, starch, sesame oil.

Processing steps of braised duck with Scallion

(1) Remove the fluff from the duck, wash it, and take out the duck tongue (for other purposes); cut the duck from the back, remove the viscera, wash the duck gizzard and liver (remove the dirt and gall) and keep it for use, remove the duck Sao, duck back, keel and leg bone, pat it with a knife, wash it, and cut the scallion into long sections for use.

(2) Place the frying pan on the fire and add peanut oil. When the oil is 80% hot, put in the scallion and fry it into golden yellow. Use a colander to pick up the "golden scallion". Spread the duck with soy sauce all over the body and put it into the oil pan to color it.

(3) Put bamboo mat in the pot, put gizzard, liver and duck (duck breast facing down), add clear water to submerge duck body, put soy sauce, sugar, ginger, onion, cooking wine, cover the plate, and then cover. Cover the pan and bring to a boil. Remove and simmer carefully for 2 hours until rotten. Remove the duck, remove the onion and ginger, remove the gizzard and slice the liver.

The characteristics of braised duck with Scallion are as follows

This dish of duck is crispy, boneless and full of flavor

Attention should be paid to when making braised duck with scallion

It is better to use casserole when stewing duck.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Cong Ba Ya