Mother oil tanker duck(mu you chuan ya )

The method for mother oil tanker is as follows:

Raw materials for making mother oil tanker duck:

A guangnen duck (weighing about 2500 grams), 100 grams of glutinous rice, 50 grams of lotus seed, 50 grams of white pulp, 30 grams of chestnut, 25 grams of Euryale ferox rice, 100 grams of pig fat with skin, 250 grams of pig bone, 30 grams of bamboo shoots, 15 grams of mushrooms, 50 grams of soy sauce, 2 grams of refined salt, 15 grams of Shaojiu, 5 grams of sugar, 25 grams of green onion, 25 grams of ginger, 25 grams of sesame oil.

The production steps of mother oil tanker duck are as follows:

Cut the naked duck about 7 cm from the back and neck, and then remove the bone according to the operation requirements of the whole duck. Wash the glutinous rice and put it into a bowl with diced bamboo shoots, diced mushrooms, diced duck gizzard, Diced Pork, lotus seed, Euryale ferox, ginkgo and chestnuts. Mix with soy sauce, refined salt and Shaojiu. Fill in the duck's stomach from the edge of the knife. Put Babao duck, duck skeleton, pig bone and pig fat together in a water pot. After boiling, remove and wash. Put Babao duck belly down into a casserole with bamboo grate. Put fat, pig bone and duck bone on both sides. Then add onion and ginger, Shaoxing wine, soy sauce, sugar and refined salt. Pour into the original soup, cover and bring to a boil. Simmer for 3 hours Rotten. Remove the onion, ginger, bone, fat, bamboo mat, turn over the duck, put in the bamboo shoots, mushrooms, cabbage heart, and then add the oil

Characteristics of mother oil tanker:

The shape of duck is complete, the color is brown and bright, the skin is fat and tender, the meat is crisp and rotten, the soup is mellow, and the stuffing is fragrant and fresh. It has the effect of Nourishing Yin, tonifying deficiency, tonifying kidney and strengthening essence.

Mother oil tanker duck

Mother oil tanker duck is a famous traditional dish in Suxi area of Jiangsu Province. More than 100 years ago, there were many cruise ships in Taihu Lake, and the boatman cooked food for tourists. The whole duck is simmered in a pottery pot. It's original juice and soup. It's fragrant and crisp. It's very popular with boaters. Since there was no official name for this dish at that time, tourists called it "boat duck".

allusion

Later, the cooks in Suzhou improved their production. They changed the original duck with bone into duck with bone. They added Sichuan winter vegetables, chives, pork shreds and other ingredients to the duck belly. In addition, they used the famous mother oil of Suzhou (high-quality soy sauce used in the dog days to autumn) for seasoning. The taste was better and it was also named "mother oil boat duck". This dish has become the most famous traditional dish in Taihu Lake for nearly 100 years. Today, it is available in many Suzhou, Wuxi and Shanghai restaurants.

characteristic

The shape of duck is complete, the color is brown and bright, the skin is fat and tender, the meat is crisp and rotten, the soup is mellow, and the stuffing is fragrant and fresh. Well has the effect of Nourishing Yin, tonifying deficiency, tonifying kidney and strengthening essence.

raw material

One guangnen duck (weighing about 2500 grams). 100 g glutinous rice, 50 g jinglianyu, 50 g white pulp, 30 g chestnut pulp, 25 g Euryale ferox rice, 100 g pig fat with skin, 250 g pig bone, 30 g bamboo shoots and 15 g mushrooms. Soy sauce 50g, refined salt 2G, Shaojiu 15g, sugar 5g, onion 25g, ginger 25g, sesame oil 25g.

Production process

Cut the naked duck about 7 cm from the back and neck, and then remove the bone according to the operation requirements of the whole duck. Wash the glutinous rice and put it into a bowl with diced bamboo shoots, diced mushrooms, diced duck gizzard, Diced Pork, lotus seed, Euryale ferox, ginkgo and chestnuts. Mix with soy sauce, refined salt and Shaojiu. Fill in the duck's stomach from the edge of the knife. Put Babao duck, duck skeleton, pig bone and pig fat together in a water pot. After boiling, remove and wash. Put Babao duck belly down into a casserole with bamboo grate. Put fat, pig bone and duck bone on both sides. Then add onion and ginger, Shaoxing wine, soy sauce, sugar and refined salt. Pour into the original soup, cover and bring to a boil. Simmer for 3 hours Rotten. Remove the onion, ginger, bone, fat and bamboo mat, turn over the duck, put in the bamboo shoots, mushrooms and green vegetable heart, then put in the fried shallot section, pour in sesame oil, cover the pan, and simmer for 5 minutes.

nutritive value

The nutritional value of duck meat duck is very high. The protein content of edible duck meat is about 16% - 25%, which is much higher than that of livestock meat. The main proteins in duck meat are sarcoplasmic protein and myosin. The other is interstitial protein

Another way

(raw materials)

Light duck..... 1 Sichuan winter vegetable..... 75g

Shredded meat..... 100g monosodium glutamate..... 5g

Tender green vegetables. 250 grams of scallion... 125 grams

Salt... 5g soy sauce... 40g

Cooking wine... 25g sugar... 25g

Sesame oil... 5g ginger... 5g

Wet starch... 25g lard... 100g

(cooking method)

1. Wash the sediment of Sichuan winter vegetables, chop them into powder, and stir fry them with shredded meat and scallion. Add sugar, cooking wine, soy sauce, sesame oil and fry until done. Drain the soup and serve.

2. Remove the sternum and back bone of the duck from the neck. Cut off the anus, take out the internal organs, wash, cut off the duck's beak and feet, and cut off the duck's smell. Put the fried shredded meat into the duck belly, seal the hole firmly with string, coat the duck skin with soy sauce, and wipe well.

3. Heat the frying pan, add 50 grams of lard, fry the duck in the pan, and then remove it; put green onion and ginger into the pan, cook the cooking wine, add 1250 grams of water, soy sauce, sugar, and put the bottom of bamboo into the pan, put the duck belly down into the pan, cover the pan, boil with high heat, and then turn to low heat for 1 hour. When the duck is cooked, remove it, put the duck back down in a large casserole, and steam it After decanting the original soup into the pan and thickening it, add starch to the water, remove the thread from the duck, and pour the sauce on the duck surface.

4. Heat the frying pan, add lard, green leafy vegetables, add salt and monosodium glutamate, stir fry with high heat and decant. Put the pot around the duck.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mu You Chuan Ya