Braised duck with Scallion(cong ba ya zi )

Braised duck with Scallion

Raw materials for duck grilling with Scallion

A tender duck (weighing about 2000 grams), 150 grams of Beijing onion, 1 onion knot, 5 grams of ginger, 100 grams of Shaojiu, 75 grams of soy sauce, 50 grams of wet starch, 35 grams of sugar, 10 grams of sesame oil, 2.5 grams of monosodium glutamate, 1500 grams of cooked lard (about 90 grams).

Processing steps of braised duck with Scallion:

Kill the duck, remove the hair and wash it. Cut a knife across the upper part of the back of the tail, remove the viscera, remove the smell of the duck, and rinse it with clean water. Cut the back of the duck with a knife point (about 6cm long), put it in a boiling water pan for about 3 minutes, and remove the blood stains. Clean the scallion and cut it into 5cm long pieces. Heat the frying pan on a high heat, add lard, put the duck in a warm water pan, heat it, wipe dry the water, and apply 15g soy sauce on the whole body of the duck. When the oil temperature is 80% hot (about 200 degrees), deep fry the duck until golden yellow, and take it out with a colander. Then take a frying pan, add duck, Shaojiu, sugar, Congjie, ginger, soy sauce 60g, water 1000g, boil with high heat, move the pan to low heat to stew, take out the duck crisp, put it on the big waist plate, pick up the onion and ginger, and put the juice in the pan. Put lard in the pot

Characteristics of braised duck with Scallion

The duck is complete in shape, original in flavor, bright in color, crisp in meat, and slightly sweet in onion.

Braised duck with Scallion

Braised duck with scallion is a delicious traditional dish, which belongs to Beijing cuisine. The finished dish is golden, and the duck is crisp and tender. Remove the internal organs of the duck, thoroughly clean it, put it into boiling water and boil it to eight, then remove the bones; cut the scallion into 3cm long sections, fry it in boiling pig until brown, take out the scallion and put it into a big bowl together with the duck, add cooking wine, monosodium glutamate, refined salt and soup, steam the duck; boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, thicken it with corn starch; steam the duck Put it into a large plate and water it.

essential information

Braised duck with Scallion

Beijing cuisine

Type and local characteristics

Basic characteristics Beijing Palace dishes. It is made by steaming fried scallion and whole duck. The finished dish is golden. The duck is crisp and tender, and tastes delicious. Beijing Fangshan Restaurant, which specializes in palace cuisine, is good at cooking this dish.

Basic materials

1000 grams of duck filling, 10 grams of green onion, 10 grams of cooking wine, 1 gram of monosodium glutamate, 30 grams of corn starch, 5 grams of monosodium glutamate, 20 grams of soy sauce, 15 grams of ginger, 200 grams of rape soup, 150 grams of lard.

How to make delicious food

Remove the internal organs of the duck, thoroughly clean it, put it into boiling water and boil it to eight, then remove the bones; cut the scallion into 3cm long sections, fry it in boiling pig until brown, take out the scallion and put it into a big bowl together with the duck, add cooking wine, monosodium glutamate, refined salt and soup, steam the duck; boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, thicken it with corn starch; steam the duck Put it into a large plate and water it.

Nutrients

Cholesterol: 188 mg carbohydrate: 4 G protein: 300 g fat: 144 g calorie: 2656 kcal

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cong Ba Ya Zi