Braised duck with winter vegetables(dong cai kou ya )

How to make duck with winter vegetables:

The raw materials used for making the winter dish button duck are as follows:

1 duck (about 650g); 100g winter vegetables; 2 scallions; 1 small piece of ginger

Seasonings used for making winter dish button duck:

500g edible oil; (50g actual consumption); 1 tsp sesame oil (3G); 1 tsp soy sauce (30g); 1 tsp cooking wine (30g); 1 tsp five spice powder (3G); 4 tsp refined salt (12g); 1 / 2 tsp monosodium glutamate (1.5g)

The processing steps of the preserved duck with winter vegetables are as follows:

1. Wash and mince the green onion and ginger; wash and cut the winter vegetables into small pieces; wash the ducks after slaughter, wipe them with salt, cooking wine, ginger, green onion and five spice powder, marinate them for about 40 minutes and take them out;

2. After the duck is steamed in the steamer, take out and dry the water, put it into the hot oil pan, fry it until golden yellow, then take it out, cut it into 5cm long and 2cm wide duck strips, put the skin down into the steaming bowl, and mix in salt, monosodium glutamate, soy sauce and cooking wine;

3. Finally, put the winter vegetables into the steamer, steam for about 30 minutes, take them out, turn them over and put them on the plate, then pour sesame oil on them.

The characteristics of Dongcai button duck are as follows

Strong fragrance and excellent taste.

Attention should be paid to the following points when making winter dishes

When steaming duck, the heat should be stable, so that delicious duck can be steamed.

Braised duck with winter vegetables

It is a delicious food. The materials for making it are strong flavor of winter dishes and excellent taste.

Material Science:

1 duck (about 650g), 100g winter vegetables, 2 green onions and 1 small piece of ginger,

Seasoning:

500g edible oil (50g actual consumption), 1tsp sesame oil, 1tsp soy sauce, 1tsp cooking wine, 1tsp five spice powder, 4tsp refined salt, 1 / 2tsp monosodium glutamate,

Method:

1. Wash and chop scallion and ginger,

2. Wash the winter vegetables and cut them into small pieces,

3. Wash the duck after slaughtering, spread salt, cooking wine, ginger, scallion and five spice powder all over the duck, marinate for about 40 minutes and take out,

4. After the duck is steamed in the steamer, take out and dry the water, put it into the hot oil pan, fry it until golden yellow, then take it out, cut it into 5cm long and 2cm wide duck strips, put the skin down into the steaming bowl, mix in salt, monosodium glutamate, soy sauce and cooking wine,

5. Finally, put the winter vegetables into the steamer, steam for about 30 minutes, take them out, turn them over and put them on the plate, then pour sesame oil on them.

Chef one touch:

When steaming duck, the heat should be stable, so that delicious duck can be steamed.

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Chinese PinYin : Dong Cai Kou Ya