Three sets of duck(san tao ya )

Three sets of duck methods:

Raw materials for making three sets of ducks:

One live tender duck (weighing about 2000 grams), one light wild duck (weighing about 750 grams), one light pigeon (weighing about 250 grams), 250 grams of cooked ham slices, 50 grams of water-soluble mushrooms, 100 grams of winter bamboo shoots, 100 grams of Shaojiu, 6 grams of refined salt, 35 grams of scallion, 25 grams of ginger.

Three sets of duck making steps:

1. Kill and clean the live duck, cut off the neck bone, cut the duck skin near the back, pull out the neck bone, turn down the duck skin and flesh, cut off the wing bone, fin bone and tendon, remove the wing bone, continue to turn down and peel, expose the leg bone, cut off the bone powder and tendon, knock off the leg knee bone, pull out the leg bone, then turn down and peel to the anus, cut off the intestine, separate the duck meat from the skeleton, dig out the viscera, and put it into the boiling water Scald the duck in a water pan to remove the blood stains, wash it with clean water, and turn the duck back to its original state. Duck and pigeon with the same method of bone, into the boiling water pot after blanching wash.

2. The pigeon was put into the duck's belly from the edge of the duck's knife. At the same time, 10 grams of mushrooms and 100 grams of ham slices were put into the duck's belly. Then, the duck was put into the duck's belly from the edge of the duck's knife, and 15 grams of mushrooms, 100 grams of ham slices and 50 grams of bamboo shoots slices were put into the duck's belly.

The characteristics of three sets of ducks are as follows

It is well made, full and complete in shape, with delicious domestic duck, crisp wild duck and tender pigeon.

Attention should be paid to three sets of ducks

Choose fresh materials, it is best to use live duck. The shape of the three birds should be kept intact after bone formation. Use slow fire to simmer crisp.

Three sets of duck

Santao duck is a famous traditional dish in Yangzhou and Gaoyou of Jiangsu Province. In ancient times, Gaoyou duck was abundant in Yangzhou and Gaoyou. Now it is specially cultivated in Yangzhou and Gaoyou. Because Gaoyou has the widest range and the most advanced technology, it is also known as Gaoyou duck. It is one of the three famous ducks in China. This duck is very fat and beautiful. It is a good raw material for making "Nanjing salted duck", "salted duck" and other duck dishes. With wild duck as the main material, the cooking skills of the three sets of ducks are mainly stewed dishes, and the taste is salty. "Three sets of duck" domestic duck fat tender, wild duck fragrance, vegetable pigeon thin crisp, taste excellent. Some people praise this dish for its charm of "getting off the horse after smelling the fragrance and parking after knowing the taste". The Qing Dynasty "diaodingji" once recorded the specific production method of the set of ducks: "the fat duck is boned, the salted duck is boned, and it is filled in the duck belly, steamed very rotten, the whole supply." Later, the chef of Yangzhou restaurant put the boned wild duck into the domestic duck, and the boned vegetable pigeon into the wild duck, and created "three sets of ducks". Because of its unique flavor, it soon became famous all over the country.

Basic information

Dish name: Santao duck

Technology: stewing

Taste: salty and delicious

Cuisine: Huaiyang cuisine

Dishes efficacy: spleen and stomach, recuperation, malnutrition, recuperation, nourishing body conditioning, postoperative conditioning.

history

Yangzhou area is rich in lake duck, which is very fat and beautiful. It is the high-quality raw material for making "Nanjing salted duck", "salted duck" and other duck dishes. As early as the Ming Dynasty, Yangzhou chefs used ducks to make various dishes, such as "duck soup", "barbecued duck", and "Wenwu duck in clear soup" with fresh duck and salty duck. In the Qing Dynasty, cooks steamed fresh duck with salted duck to make "set duck". The Qing Dynasty "diaodingji" once recorded the specific production method of the set of ducks: "the fat duck is boned, the salted duck is boned, and it is filled in the duck belly, steamed very rotten, the whole supply." Later, the chef of Yangzhou restaurant put the boned wild duck into the domestic duck, and the boned vegetable pigeon into the wild duck, and created "three sets of ducks". Because of its unique flavor, it soon became famous all over the country.

practice

Method 1

Ingredients: live domestic duck, live wild duck and live vegetable pigeon.

Accessories: 25g cooked ham slices, 20g watery mushroom slices, 30g winter bamboo shoots slices. Chicken gizzard 100g, chicken liver 70g

Seasoning: 35g Shaojiu, 30g scallion, 30g ginger and 20g refined salt.

Production process: kill the domestic duck, wild duck and pigeon, bone the three birds separately, and then heat them in boiling water. Put the pigeon into the belly from the edge of the duck's knife, put the mushrooms and ham slices into the gap of the duck's belly, then put the duck into the duck, put the duck into the bottom of the casserole, add Shaoxing wine, onion and ginger, wash the gizzard and liver, add clear water to submerge the duck, put the duck in the middle of the fire, boil to remove the foam, press the duck with a flat plate, cover it and simmer for 3 hours until crispy Take out the bamboo grates, turn the duck over (chest up), take out the wrist liver slices, and arrange them on the duck body with mushrooms, ham slices and bamboo shoots slices at intervals. Add refined salt and simmer for 30 minutes.

Features: the meat of domestic duck is fat and delicious, the meat of wild duck is tight and fragrant, and the meat of pigeon is loose and tender. The soup is fresh, with wax flavor, multi flavor compound, complement each other, can be a winter delicacy.

Method 2

Ingredients: duck (2000g), wild duck (750g), young pigeon (250g)

Accessories: Mushroom (fresh) (50g), ham (75g), bamboo shoots (100g), chicken gizzard (100g), chicken liver (70g)

Seasoning: yellow rice wine (100g), shallot (35g), salt (6g), ginger (25g)

Production process:

1. Remove the stem of Lentinus edodes and wash it;

2. Peel, wash and slice the winter bamboo shoots;

3. Wash the green onion and ginger separately, knot the green onion, cut the ginger into pieces, and loosen them;

4. Sliced ham;

5. Wash chicken gizzard and liver separately;

5. Kill domestic ducks, wild ducks and pigeons, remove their hair and wash them separately;

6. Bone the three birds separately, and then heat them in a boiling water pan;

7. Put the pigeon's head outward into the duck's belly, fill the gap with 10 grams of mushrooms and 25 grams of ham slices;

8. Put wild duck into the belly of domestic duck, and put 15g mushrooms, 25g ham slices and 50g winter bamboo shoots into the gap to form three sets of duck green bodies;

9. Blanch the green body in boiling water, take it out and drain it;

10. Put it into a casserole with bamboo grates at the bottom, put in the washed gizzard, liver, scallion, ginger, yellow rice wine and water to submerge the duck, put it on a medium fire and boil it, skim the foam;

11. Press the duck body with a flat plate, cover the lid of the pot, simmer it with low heat until it is crispy, remove the green onion and ginger, remove the bamboo grate, turn the duck over, take out the gizzard and liver, and slice them;

12. Arrange 25g mushrooms, 25g ham slices and 50g bamboo shoots on the duck at intervals, add salt and simmer for half an hour.

Process tips:

1. It is better to choose about 2000 grams of live domestic duck, 750 grams of live wild duck and 250 grams of live vegetable pigeon.

2. The green body of "Santao duck" should be simmered slowly over low heat for about 3 hours before it is crispy.

3. The selection of materials for three sets of ducks is strict, and domestic ducks need old male ducks. Li Yu's "casual notes of leisure" says: "all birds are female, while ducks are male, all birds are young, and ducks are long.". Wild ducks need to choose the fatter "Dui duck". The vegetable pigeon should be the young pigeon of that year.

Method 3

Main ingredients: duck, chicken (native chicken, domestic), pigeon

Accessories: mushrooms, scallops, cabbage

Seasoning: salt, pepper

practice

1. First, stir fry the salt and pepper together until fragrant. After cooling, pour them into the boneless ducks, chickens and pigeons. Rub them well by hand and marinate them for about 2 hours.

2. After taste, rinse the salt and pepper with clean water.

3. Arrange the raw materials, first put the pigeon into the stomach of the chicken, and then put the chicken with the pigeon into the stomach of the duck. Then sew the opening tightly from the outside, let the raw materials stretch out, and put them into a larger soup basin. The soup basin should be loose with the raw materials inside.

4, add the right amount of broth in the soup pot, put a little letinous edodes, scallop to extract fresh, and then steamed (Hotel steamed box for about 2 hours, the family steamer needs about 2.5 hours), let the meat nutrition essence fully release, convenient for human absorption.

Characteristics of dishes

1. It is recorded in the book of rites, neize, that "Fu eats Shu Fu Cui", which means he does not eat duck tail Sao. Among the remains of a tomb at Mawangdui in Changsha, archaeologists found duck bones. In the utensils of Han tombs, you can often see ducks swimming in the pool under the pavilion, and fish and turtles in the water. This shows that our country not only raised domestic ducks more than 2000 years ago, but also paid attention to the dishes made from ducks in the palace diet. "Three sets of ducks" are made from the bones of domestic duck, wild duck and vegetable pigeon. Three birds meet, superb skills, production novelty. This dish first appeared in Yangzhou. After the Qianlong and Jiaqing dynasties, it spread to Jining and Jinan in Shandong Province, and later to some towns in the north. Today, it is a famous duck dish in Northwest China.

2. 'santao duck 'is an old male duck for external use. 'all birds are female, while ducks are male alone. All birds are young, while ducks are long. Health experts have said: 'rotten boiled male duck is more effective than Shenqi. It means that the effect of eating old male duck is as good as that of eating ginseng and astragalus, which shows the high nutritional value. Wild duck tastes morbid and is a good food. Pigeon meat is not only delicious, but also delicious. As the saying goes: 'I'd rather eat one or two birds than half a catty of animals. 'the three birds are eaten together, fresh in the middle and beautiful in the top. The taste is unique and the beauty is beyond words.

3. This is a seasonal dish in winter, served in casserole. The meat of domestic duck is fat, the meat of wild duck is thin, and the meat of pigeon is tender. The soup is fresh and has many flavors

Chinese PinYin : San Tao Ya