Stewed duck with white gourd and lotus leaf(dong gua he ye bao ya )

Stewed duck with white gourd and lotus leaf

Introduction:

"Stewed duck with wax gourd and lotus leaf: slice the wax gourd, chop the duck into pieces, put the duck into the frying pan and cook it with flower carving, then put the cooked duck, wax gourd, lotus leaf and tangerine peel into the aiduobang no fire reboiler and add water to the duck.",. Steamed ham with wax gourd: cut the wax gourd with a blade, put the ham in the wax gourd, put it in the dish of aiduobang no fire reboiler, sprinkle a small amount of salt and soup essence evenly, hold the dish plate with a multi-functional spoon, and put it into aiduobang no fire reboiler at the same time. In this way, the bottom of the pot is white gourd and lotus leaf duck, and the top is white gourd steamed ham. They love each other so harmoniously. Cover the inner cover, boil it for about 5 minutes, turn off the fire, put the inner pot into the heat preservation outer pot immediately, cover the heat preservation outer pot cover, and then connect the buckle clip of the heat preservation outer pot with the buckle ear of the inner pot to keep good cooking function, let the food cook for 10-20 minutes, and then open the cover Eat. "

Production steps:

Materials required:

Duck: 400g

Wax gourd: 100g

Lotus leaf: 15g

Tangerine peel: 7g

Ham: 50g

Green beans: 50g

Huadiao wine: 15g

Salt: 6 g

Soup essence: proper amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dong Gua He Ye Bao Ya