Dragon Palace Zhaobao duck(long gong zhao bao ya )

Longgong Zhaobao duck

Raw materials for making Longgong Zhaobao duck:

1 1 250 g roast duck, 15 fresh prawns, 80 g chicken oil, 20 g caustic soda, 13.5 g baking soda, a little scallion, a little ginger, a little salt, a little pepper, a little water chestnut, a little sugar.

Processing steps of Dragon Palace Zhaobao duck:

1. Shell each prawn, slice into two pieces, wash, filter dry, marinate in water soaked in alkali and baking soda for about one hour, then slowly inject with clean water to remove the astringency of alkali water until the prawn slices float into transparency. Generally, it takes one hour in summer and two and a half hours in winter to brighten shrimp slices and clear astringency.

2. Heat up the oil pan and bring it to a boil. Then fry the shrimp slices and pour out the oil. Then use the remaining oil from the crude oil pan to remove the shrimp slices and pour them in. Add chicken soup, pepper, salt, sugar, water chestnut, onion and ginger. Turn over the pan and put them in the middle of the plate. In addition, add a piece of roast duck (to be made now) with skin around the edge (no meat). In addition, add a sauce of oyster sauce and shallot.

Characteristics of Longgong Zhaobao duck:

The color is red and white, the taste is fresh, fragrant and crisp.

Dragon Palace Zhaobao duck

Longgong Zhaobao duck is a famous traditional dish in Guangdong Province. This dish is red and white, delicious, sweet and crisp. 1 1 250 g roast duck, 15 fresh prawns, 80 g chicken oil, 20 g caustic soda, 13.5 g baking soda, a little scallion, a little ginger, a little salt, a little pepper, a little water chestnut, a little sugar.

essential information

[recipe name] Dragon Palace Zhaobao duck

[cuisine] all

[taste characteristics] the color is red and white, and the taste is fresh, sweet and crisp. (Cantonese cuisine)

Raw materials

Roast duck (1, 1250g), fresh prawns (15), chicken oil (80g), soda water (20g), baking soda water (13.5g), (a little scallion, minced ginger, refined salt, pepper, water chestnut, sugar each.)

Production process

1. Remove the shell of each prawn, slice into two pieces, wash, filter, marinate in water soaked in alkali and baking soda for about one hour, and then slowly inject with clean water to remove the astringency of alkali water until the prawn slices float transparent. Generally, it takes one hour in summer and two and a half hours in winter to brighten shrimp slices and clear astringency.

2. Heat up the oil pan and bring it to a boil. Then fry the prawn slices and pour out the oil. Then use the remaining oil from the crude oil pan to take out the prawn slices and pour them in. Add chicken soup, pepper, salt, sugar, water chestnut, onion and ginger. Turn over the pan and put them in the middle of the plate. In addition, add a piece of roast duck (to be made now) with skin around the edge (no meat). In addition, add a sauce of oyster sauce and shallot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Long Gong Zhao Bao Ya