The classic dish "Suzhou duck recipe"(yan ke jing dian cai yao su zhou ya fang )

The classic dish "Suzhou duck recipe"

Introduction:

There are many classic dishes in Suzhou cuisine. Today, I'd like to introduce a dish that is not common in restaurants. It's called "Suzhou duck square". Its skin is crisp and its stuffing is tender. It tastes great! I recommend it to you. The main raw materials for making this "Suzhou duck recipe" are duck breast with skin, fresh prawn meat and cooked pine nuts. No matter from the taste and taste, it can be regarded as the best fried dishes. It is similar to the "Taoren duck recipe" in the official dishes, but it is much better than the "Taoren duck recipe". To make this dish, you can use whole duck for more people, or duck breast or duck leg for less people. The main methods are as follows

Production steps:

Step 1: marinate duck; sprinkle a little Shaojiu first

Step 2: sprinkle a little more salt and rub it with your hands again and again

Step 3: rub well and sprinkle with a little pepper

Step 4: sprinkle a little more MSG.

Step 5: put green onion, ginger, star anise, cinnamon, fragrant leaves, Chinese prickly ash on the duck meat and marinate for two hours.

Step 6: remove the shrimp meat, wash the sausage and put it into the cooking machine, then put a little onion, ginger and salt into it.

Step 7: add a few drops of Shaojiu.

Step 8: sprinkle a little salt.

Step 9: scoop a teaspoon of dry starch.

Step 10: the cooking machine uses high-speed to beat the shrimp meat into minced shrimp. After stirring, set aside.

Step 11: put the marinated duck breast into the cage.

Step 12: cover and steam for 90 minutes.

Step 13: take out all the spices after steaming.

Step 14: cool the duck.

Step 15: then spread a little dry starch.

Step 16: spread the shrimp on the duck.

Step 17: after wiping the shrimp paste, sprinkle pine nuts on it and press it firmly with your hands.

Step 18: heat the oil pan and fry the duck.

Step 19: deep fry until the duck's skin is crisp, then turn it over and continue frying.

Step 20: after deep frying, take out the duck, cut it into pieces of code plate of appropriate size on the chopping board, and then serve it with a little embellishment. The operation is complete.

Materials required:

Boneless duck breast: two pieces, 400g

Shrimp meat: 120g

Cooked pine nuts: 25g

Pepper: 2G

Fragrant leaf: 1 piece

Star anise: 2G

Cinnamon: 2G

Scallion section: 30g

Ginger slices: 10g

Salt: 2G

MSG: 2G

Shaojiu: 15g

Dry starch: appropriate amount

Cooking oil: proper amount

Note: this dish features: golden color, pine nut fragrance, crisp skin, tender filling, very delicious. Warm tips: 1. Duck breast meat can be sold in supermarkets, and the whole duck can also be used. 2. It's better to marinate before steaming. It's better to marinate for a long time. 3. The prepared duck recipe tastes crisp and tender. Therefore, in the process of frying, you should first fry the skin and noodles, and continuously pour hot oil on the surface of the duck recipe with a hand spoon to make it shape as soon as possible, then turn it over, and then continue to fry the side with shrimp to make it golden. The big stir fry spoon is the banquet dish of Suzhou cuisine, and the Suzhou duck side is ready. It tastes crisp, delicious and delicious, for your reference!

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yan Ke Jing Dian Cai Yao Su Zhou Ya Fang