Duck slices with tender ginger(nen jiang zi ya pian )

Method of duck slices with tender ginger

Raw materials for making tender ginger duck slices:

300 grams of raw duck, 25 grams of Shuifa mushroom, 1 egg white, 25 grams of tender ginger, 50 grams of white soup, 15 grams of Shaojiu, 5 grams of soy sauce, 5 grams of scallion, 1.5 grams of refined salt, 1.5 grams of monosodium glutamate, 25 grams of wet starch, 15 grams of sesame oil, 750 grams of cooked lard (about 75 grams).

Processing steps of tender ginger duck slices:

Slice the duck meat, add 5g Shaoxing wine and refined salt, beat the egg white well, and then add 20g wet starch for sizing. Mushroom slices. Add soy sauce, MSG, and 10 grams of Shaoxing wine and 5 grams of wet starch into a bowl and turn it into sauce. Heat the frying pan over medium heat, add the lard to 40% heat (about 88 ℃), spread the duck slices until it is mature, pour into the ladle, leave 15 grams of oil in the pan, add the scallion and ginger slices, stir the duck slices well, mix the sauce and white soup, stir well, pour into the pan, stir well, pour in sesame oil, and then serve.

The characteristics of tender ginger duck slices are as follows

Duck slices are fresh and tender, onion and ginger are fresh, spicy and delicious.

Duck slices with tender ginger

Tender ginger duck slice is a famous traditional dish in Zhejiang Province. Duck slices are fresh and tender, onion and ginger are fresh, spicy and delicious. First, slice the duck meat, add 5g Shaoxing wine and refined salt, beat the egg white well, then add 20g wet starch for sizing. Mushroom slices. Add soy sauce, MSG, and 10 grams of Shaoxing wine and 5 grams of wet starch into a bowl and turn it into sauce. Heat the frying pan over medium heat, add the lard to 40% heat (about 88 ℃), spread the duck slices until it is mature, pour in the spoon, leave 15 grams of oil in the pan, add the scallion, stir the ginger slices slightly, stir the duck slices well, stir the sauce and white soup well, pour into the pan, stir well, pour in sesame oil, and then serve.

Recipe name

Duck slices with tender ginger

Cuisine

Zhejiang cuisine

Raw materials

300 grams of raw, clean and skinned duck meat. Water hair mushroom 25 grams, egg white 1, tender ginger 25 grams. 50g white soup, 15g Shaojiu, 5g soy sauce, 5g scallion, 1.5g refined salt, 1.5g monosodium glutamate, 25g wet starch, 15g sesame oil and 750g cooked lard (about 75g consumption).

Production process

Slice the duck meat, add 5g Shaoxing wine and refined salt, beat the egg white well, and then add 20g wet starch for sizing. Mushroom slices. Add soy sauce, MSG, and 10 grams of Shaoxing wine and 5 grams of wet starch into a bowl and turn it into sauce. Heat the frying pan over medium heat, add the lard to 40% heat (about 88 ℃), spread the duck slices until it is mature, pour in the spoon, leave 15 grams of oil in the pan, add the scallion, stir the ginger slices slightly, stir the duck slices well, stir the sauce and white soup well, pour into the pan, stir well, pour in sesame oil, and then serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Nen Jiang Zi Ya Pian