An unconventional Lu style official dish -- braised duck (including methods to make duck meat more tender)(yi dao fei chuan tong de lu shi guan fu cai hong shao ya kuai bao han neng shi ya rou geng jia ruan nen de fang fa )

An unconventional Lu style official dish -- braised duck (including methods to make duck meat more tender)

Introduction:

"In order to participate in the Shandong cuisine competition, I read some books about Shandong cuisine. Shandong cuisine is also divided into North and South Shandong cuisine. Think about it or think that braised duck leg will be easier to learn. It is a Lu style official dish. The main ingredient of braised duck leg is high nutritional value. It is rich in a variety of trace elements and amino acids. It has the functions of warming and tonifying the body, fitness and beauty. Braised duck leg has the characteristics of ruddy color, delicious taste, flexible taste and appetizer. The production method of braised duck is very simple, and it is very suitable for production under family conditions. Now I'll use the method of braised duck leg to make this delicious braised duck piece. "

Production steps:

Step 1: 1. Wash the duck quickly and chop it into pieces. (they can cut it when they buy it in the supermarket)

Step 2: 2. Take a large bowl and marinate the duck with salt, soy sauce, cooking wine and oil for 30 minutes.

Step 3: 3. Cut green onion into small pieces, chop ginger slices, and chop garlic.

Step 4: 4. Make the bottom oil in the pot, stir fry the ginger and garlic together when it is 60% hot.

Step 5: 5, add the duck and marinade and fry until discolored.

Step 6: 6, add sugar, stir fry evenly, and then add appropriate amount of water to the duck.

Step 7: 7. When the fire is over, skim off the froth, cover the pan, reduce the fire and slow down for about 30 minutes.

Step 8: 8. Take off the lid of the pot and open the fire to collect the juice until the soup is wrapped on the duck. When out of the pot, sprinkle with scallions and serve.

Materials required:

Half duck: 750g

Scallion: 15g

Ginger: 10g

Garlic: 3 cloves

Salt: 10g

Sugar: 10 g

Soy sauce: 15ml

Veteran: a little

Cooking wine: 30ml

Oil: right amount

Note: 1, stir fried duck legs to use warm water stew, this can make the duck more soft and tender. 2. Add salt after cooking, so as not to affect the taste of duck due to tightness during cooking.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Yi Dao Fei Chuan Tong De Lu Shi Guan Fu Cai Hong Shao Ya Kuai Bao Han Neng Shi Ya Rou Geng Jia Ruan Nen De Fang Fa