Mashed duck(ma ren su ya )

Method of Maren crisp duck

Raw materials for making Maren crisp duck

Fresh fish liver oil sticks (weighing about 1000g), ginger 15g, red pepper 30g, scallion 20g, soy sauce 25g, Shaojiu 5g, refined salt 1.5g, monosodium glutamate 1g, wet starch 10g, fresh soup 250g, pepper 1.5g, sesame oil 10g, cooked lard 100g.

Processing steps of Maren crisp duck

1. Kill the pen fish, clean it, drain it, and cut it into 4 cm long and 2 cm wide dominoes.

2. Remove the seeds of red pepper and shred it with ginger. Cut the scallion into sections, cut the scallion leaves into scallion flowers.

3. Stir fry the fish with red pepper, ginger, scallion, Shaoxing wine, refined salt and soy sauce. Add the fresh soup and simmer for two or three minutes until the soup is tight. Then add MSG, 30 g lard and scallion, thicken with wet starch, pour in sesame oil and sprinkle with pepper.

The characteristics of Maren crisp duck are as follows

The meat is tender, sweet and delicious, oily but not greasy, and fragrant.

Mashed duck

Maren crisp duck is a famous traditional dish in Hunan Province. It is beautiful in shape and soft in color. It is a combination of loose, crisp, soft, tender and delicious. The key to make this dish is to marinate the whole duck first and then steam it, mix two kinds of egg paste, paste it twice and fry it twice. The technology is complex, the crisp fragrance works in the fire, and the flavor depends on pickling.

Material Science

The raw materials are 2000 grams of fat duck, 1.5 grams of monosodium glutamate, 50 grams of sesame, 20 Chinese prickly ash, 50 grams of cooked pig fat meat, 1 gram of Chinese prickly ash powder, 10 grams of cooked lean ham, 15 grams of green onion, 100 grams of coriander, 1 egg, 50 grams of dry starch, 3 egg white, 50 grams of flour, 25 grams of Shaojiu, 10 grams of sesame oil, 8 grams of refined salt, 1000 grams of peanut oil (about 100 grams), 5 grams of sugar and 15 grams of ginger.

introduce

Mashed duck

Hunan cuisine

[features] it is beautiful in shape, soft in color, and has the characteristics of spongy, crisp, soft, tender and fragrant

Production process

1. Marinate the duck with Shaoxing wine, refined salt, sugar, pepper and chopped green onion and ginger for about 2 hours. Steam the duck to 80% rotten. Take it out to cool. First cut off the head, wings and palms. Then remove the bone from the duck. Cut the meat from the thick part of the leg and breast and cut it into shreds. Cut the ham into small pieces. Cut the fat meat into thin strips. Eggs in a bowl, put flour, dry starch 10 grams, water 50 grams, modulation into paste. Pick and wash the coriander.

2. Coat the duck skin with egg paste. Spread it on a greased platter, put the fat shredded meat and duck shredded meat into the remaining egg paste, add monosodium glutamate, mix well, spread it on the inner surface of duck skin, deep fry it in oil pan to make it golden, take it out and put it into platter.

3. Beat the egg white to foam, add 40 grams of dry starch, mix well into snow paste. Spread on the duck meat, sprinkle with sesame and ham. Put peanut oil in the frying pan and heat it to 60%. Fry the duck with sesame seed. Pour oil on the surface and fry until the bottom is golden. Decant the oil, sprinkle with pepper powder and pour in sesame oil. Take out and cut it into strips 5cm long and 2cm wide. Put them on the plate neatly and put coriander around.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ma Ren Su Ya