Braised wild duck(chai hui ye ya )

How to chop and stew wild duck:

Raw materials for making wild duck

There are 2 wild ducks (about 1.5kg), 100g winter bamboo shoots, 12 water vegetable cores, 100g chicken oil, 12g green onion and ginger, 100g cooking wine, 7g salt, 5g monosodium glutamate, 50g wet starch and 400g chicken soup.

The processing steps are as follows:

1. Peel the duck and keep the breast meat (others for other purposes), wash it, put it in boiling water for a while, and then take it out. Add water, cooking wine, green onion and ginger to the frying spoon. Cook the duck to 8 pieces. Remove the duck bones and tear the meat into pieces. Cut the bamboo shoots into pieces with a knife, cook them with a spoon and take them out. Wash the wick and drain it.

2. Put 25g chicken oil and 25g cooking wine into the frying spoon, and stew chicken soup, bamboo shoots, salt and duck. Then put monosodium glutamate, small vegetable core, wet starch to thicken (thick rice soup to thicken), sprinkle with chicken oil and serve.

The characteristics of wild duck were as follows

The color is white and green, beautiful, light and delicious.

Braised wild duck

Braised wild duck is a famous traditional dish in Jiangsu Province. This dish is white and green, beautiful, light and delicious. The main materials used are 2 wild ducks (about 1.5kg), 100g winter bamboo shoots and 12 water vegetable cores. Seasoning: 100g chicken oil, 12g green onion, 12g ginger, 100g cooking wine, 7g salt, 5g monosodium glutamate, 50g wet starch, 400g chicken soup, etc.

essential information

Stewed wild duck

Jiangsu cuisine

[Characteristics] the color is white and green, beautiful, light and delicious.

Make one

(1) Peel the duck and keep the breast meat (others for other purposes), wash it, put it in boiling water for a while, and then take it out. Add water, cooking wine, green onion, ginger, cook the duck into 8 pieces. Remove the duck bones and tear the meat into pieces. Cut the bamboo shoots into pieces with a knife, cook them with a spoon and take them out. Wash the wick and drain it. (2) Add 25g chicken oil, 25g cooking wine, chicken soup, winter bamboo shoots, salt and duck in a frying spoon. Then put monosodium glutamate, small vegetable core, wet starch to thicken (thick rice soup to thicken), sprinkle with chicken oil and serve.

Braised wild duck

Main materials

1 500 grams of preserved duck meat.

Accessories: 75 grams of cooked bamboo shoots, 50 grams of cooked ham, 25 grams of Shuifa mushroom, 5 rape hearts, 25 grams of cooked lard, 30 grams of wet starch, 1 gram of pepper, 5 grams of cooking wine, 2 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of scallion, 2 grams of ginger, 15 grams of chicken oil, 15 grains of pepper.

Method 2

First, cut ham and bamboo shoots into 5cm, 2.5cm wide and 0.2cm thick slices, and cut mushrooms into pieces. Sharpen the heart root of rape, split it into two pieces, blanch it with the winter bamboo shoots in the water pot and wind, and put it into the cold water. Then put the duck meat into the boiling water, wash it and put it into the clear water pot. Add 10 grams of green onion, ginger and Chinese prickly ash, boil the bones out and tear them into firewood pieces. Finally, heat the frying pan with lard, add 10 grams of green onion and ginger, stir until fragrant, cook in cooking wine and chicken soup, boil, remove the green onion and ginger, skim the foam, add refined salt, monosodium glutamate and pepper, and put the duck meat and various ingredients, Simmer over low heat for 2 minutes, thicken with wet starch, pour in chicken oil, place on large plate, garnish with rape heart.

Characteristics: mellow flavor, tender vegetables and delicious meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chai Hui Ye Ya