Spiced fat duck(wu xiang fei ya )

Method of spiced fat duck:

Raw materials for making spiced fat duck:

One fat duck (weighing about 2000 grams), two dried mushrooms, 50 grams of shuifaqianzi mushrooms and 50 grams of bamboo shoots. 1 green onion, 5g ginger, 2G scallion, 15g wet starch, 75g soy sauce, 50g cooking wine, 30g sugar, 25g monosodium glutamate, 3G cinnamon, 15g sesame oil, 1500g cooked lard (actual oil consumption is 75g).

Processing steps of spiced fat duck:

Kill the duck and wash the ham. Cut a knife across the back about 5cm away from the tail end, remove the internal organs, remove the duck's smell, wash with water, break the foot bone, cut the back with a sharp knife, and put it in boiling water for about 3 minutes. Take out and wash the blood stains, and apply soy sauce on the whole body for use. Cut the dried shoots into 5 cm long and 0.3 cm thick slices. Beat the ginger pieces loose. Put the frying pan on the medium heat, add the lard to 80% heat (about 200 ℃), fry the duck belly down, turn over and fry until both sides are golden. Put the incense in the oil pan and take it up. Leave 15 grams of oil in the frying pan, add onion, ginger, cinnamon and duck, add wine, sugar and soy sauce, add about 1000 grams of water, boil over high heat, move to low heat to stew, and remove onion and ginger. Cinnamon, add bamboo shoots

Spiced fat duck

Spiced fat duck is a delicious traditional dish, which belongs to Zhejiang cuisine. It has complete shape, bright red color, crisp duck meat, thick soup and mellow flavor. Kill the duck and wash the ham. Cut a knife across the back about 5cm away from the tail end, remove the internal organs, remove the duck's smell, wash with water, break the foot bone, cut the back with a sharp knife, and put it in boiling water for about 3 minutes. Take out and wash the blood stains, and apply soy sauce on the whole body for use. Cut the dried shoots into 5 cm long and 0.3 cm thick slices. Beat the ginger pieces loose. Put the frying pan on the medium heat, add the lard to 80% heat (about 200 ℃), fry the duck belly down, turn over and fry until both sides are golden. Put the incense in the oil pan and take it up. Leave 15 grams of oil in the frying pan, add onion, ginger, cinnamon and duck, add wine, sugar and soy sauce, add about 1000 grams of water, boil over high heat, move to low heat to stew, and remove onion and ginger. Cinnamon, add bamboo shoots, mushrooms, dried mushrooms, continue to simmer until the sauce is thick duck crisp. Take out the duck and put it on a plate. Leave the original soup in the pot, add monosodium glutamate, thicken with wet starch, drizzle with sesame oil, put in scallion, and drizzle over duck.

Raw materials

One fat duck (weighing about 2000 grams), two dried mushrooms, 50 grams of shuifaqianzi mushrooms and 50 grams of bamboo shoots. 1 green onion, 5g ginger, 2G scallion, 15g wet starch, 75g soy sauce, 50g cooking wine, 30g sugar, 25g monosodium glutamate, 3G cinnamon, 15g sesame oil, 1500g cooked lard (actual oil consumption is 75g).

Production process

Kill the duck and wash the ham. Cut a knife across the back about 5cm away from the tail end, remove the internal organs, remove the duck's smell, wash with water, break the foot bone, cut the back with a sharp knife, and put it in boiling water for about 3 minutes. Take out and wash the blood stains, and apply soy sauce on the whole body for use. Cut the dried shoots into 5 cm long and 0.3 cm thick slices. Beat the ginger pieces loose. Put the frying pan on the medium heat, add the lard to 80% heat (about 200 ℃), fry the duck belly down, turn over and fry until both sides are golden. Put the incense in the oil pan and take it up. Leave 15 grams of oil in the frying pan, add onion, ginger, cinnamon and duck, add wine, sugar and soy sauce, add about 1000 grams of water, boil over high heat, move to low heat to stew, and remove onion and ginger. Cinnamon, add bamboo shoots, mushrooms, dried mushrooms, continue to simmer until the sauce is thick duck crisp. Take out the duck and put it on a plate. Leave the original soup in the pot, add monosodium glutamate, thicken with wet starch, drizzle with sesame oil, put in scallion, and drizzle over duck.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Xiang Fei Ya