Stewed duck(gong dan dun ya )

The method of duck stewing with tribute and light

Raw materials for duck stew

A light duck (weighing about 2500 grams), 100 grams of chicken, 50 grams of fat, 15 grams of cooked ham, 30 grams of green onion, 20 grams of ginger, 4 grams of monosodium glutamate, 15 grams of refined salt and 40 grams of Shaojiu.

The processing steps of GongDan stewed duck are as follows:

Light duck from the back of the knife, take out the viscera, wash, put into the water pot water to break the blood, remove and wash. Soften GongDan with water, cut off inner hair or old meat, wash and set aside. Cut the chicken and fat into small grains of rice, add chopped green onion and ginger, add refined salt, Shaoxing wine and egg white to make a paste, and then embed it in GongDan. Put the duck into the casserole (the preserved duck is upward), add refined salt, Shaojiu, onion and ginger, GongDan, and the original duck soup, cover it and bring to a boil, then move it to the low heat to stew until it is crispy. When eating, add ham slices and simmer slightly.

Characteristics of GongDan stewed duck:

The soup is mellow, the duck is crispy and boneless, and the light dishes are delicious.

Stewed duck

GongDan stewed duck is a famous traditional dish in Jiangsu Province. The main ingredients are light duck and light vegetable. Ingredients are chicken, fat, cooked ham and so on. Seasoning with onion, ginger, monosodium glutamate, refined salt and Shaojiu. The soup is mellow, the duck is crispy and boneless, and the light dishes are delicious. Mussel is the meat of mussel, which is the food of marine mussel. Its meat is dried in the sun without salt, and its taste is sweet and light, so it is called light dish. Because it was once listed as a tribute, it was also called GongDan. GongDan is rich in fat, ash powder, protein, carbohydrate, calcium, phosphorus and iron.

Dish name

Stewed duck

raw material

A light duck (weighing about 2500 grams). Chicken 100g, fat 50g, cooked ham 15g. Onion 30g, ginger 20g, MSG 4G, salt 15g, Shaojiu 40g.

Production process

Light duck from the back of the knife, take out the viscera, wash, put into the water pot water to break the blood, remove and wash. Soften GongDan with water, cut off inner hair or old meat, wash and set aside. Cut the chicken and fat into small grains of rice, add chopped green onion and ginger, add refined salt, Shaoxing wine and egg white to make a paste, and then embed it in GongDan. Put the duck into the casserole (the preserved duck is upward), add refined salt, Shaojiu, onion and ginger, GongDan, and the original duck soup, cover it and bring to a boil, then move it to the low heat to stew until it is crispy. When eating, add ham slices and simmer slightly.

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Chinese PinYin : Gong Dan Dun Ya