Salted duck(yan shui ya qin )

The method of salted duck is as follows

Raw materials for making salted duck

A fresh duck (about 1250g), 20 pepper, 1 onion, 5 ginger slices, 25g coriander, 25g Shaojiu, 10g refined salt and 15g monosodium glutamate.

The processing steps of salted duck are as follows

Wash the duck, wipe it dry with a clean cloth, cut off the tail, cut it from the back, mix it with pepper and refined salt, wipe the inside and outside of the duck, skin down, bend the head in, put it into a large pot, pour in Shaojiu, add onion knot and ginger slice, after about 15 minutes, put it in the cage drawer and steam it for about half an hour with high fire, then get out of the cage, pick up pepper, onion knot and ginger, and decant the original juice for use. When the duck is slightly cold, remove the ribs, cut the neck into small pieces and put them on the bottom of the plate. Cut the duck into strips about 6cm long and 1cm wide, and place them neatly. Skim off the oil slick, filter out the sediment, add monosodium glutamate, adjust the taste, pour them on the duck, and then garnish them with washed and scalded coriander.

The characteristics of salted duck are as follows

Duck is fresh and tender, and its original juice is mellow. It is a summer delicacy.

Salted duck

Salted duck is a famous traditional dish in Zhejiang Province. The duck is tender and delicious. For summer delicacies. Wash the duck, wipe it dry with a clean cloth, cut off the tail, cut it from the back, mix it with pepper and salt, wipe it inside and outside, skin down, bend it in, put it into a large pot, pour in Shaojiu, add onion and ginger, after about 15 minutes, put it into the drawer and steam it for about half an hour. Out of the cage, pick up pepper, onion knot, ginger, decanter out the juice for use. When the duck is slightly cold, remove the ribs from the body, cut the neck into small pieces and put them on the bottom of the plate. Cut the duck meat into strips about 6cm long and 1cm wide, and place them in order to shape the duck. Skim the oil, filter the sediment, add monosodium glutamate, adjust the taste, pour it on the duck, and then put on the washed coriander.

Basic letter

Raw materials

A fresh duck (about 1250g). Pepper 20, onion 1, ginger 5, coriander 25 g, Shaojiu 25 g, salt 10 g, MSG 15 G.

Production process

1. Wash the duck, wipe it dry with a clean cloth, cut off the tail, cut it from the back, mix it with pepper and refined salt, wipe the inside and outside of the duck, skin down, bend the head in, put it into a large pot, pour in Shaojiu, add onion and ginger, after about 15 minutes, put it into the drawer and steam for about half an hour.

2. Out of the cage, pick up pepper, onion knot, ginger, decanter out the juice for use. When the duck is slightly cold, remove the ribs from the body, cut the neck into small pieces and put them on the bottom of the plate. Cut the duck meat into strips about 6cm long and 1cm wide, and place them in order to shape the duck.

3. Skim the oil, filter the sediment, add monosodium glutamate, adjust the taste, pour it on the duck, and then put on the washed coriander.

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Chinese PinYin : Yan Shui Ya Qin