Two for one duck(yi ya liang chi )

Two for one duck

Introduction:

"Duck meat tastes sweet and cold. It enters the lung, stomach and kidney meridians. It can nourish, nourish the stomach, tonify the kidney, eliminate tuberculosis, heat and bone steaming, eliminate edema, stop heat and dysentery, stop cough and resolve phlegm, etc. it can't be invigorated in autumn and winter. A duck can make a meal, roast the breast and upper leg, stew the other parts, and make duck oil cake. It's perfect with green vegetables. Simple and easy to operate, basically zero failure. "

Production steps:

Step 1: split the duck into half pieces, and cut the breast and upper leg, duck oil and other parts into pieces

Step 2: duck breast and thigh meat with skin, a few times with a loose meat hammer, otherwise the duck is too tight, not easy to taste, and the elderly and children can not bite

Step 3: prepare 5 tbsp of oil consumption, half bowl of cooking wine (this time with white wine, it tastes better), 13 spices, black pepper and white pepper in the ratio of 1:1:1, slice the ginger, and then squeeze out the ginger juice with a small instrument of squeezing garlic paste

Step 4: marinate the duck breast and upper leg meat with the above condiments. If the mouth weight is heavy, add some salt or chicken essence

Step 5: it takes at least 30 minutes to marinate. At this time, put the duck into the pressure cooker, put in the ginger cooking wine, add water and turn off the fire about 10 minutes after steaming.

Step 6: 1 portion of flour, 1 portion of bread bran, 1 / 2 portion of starch, plus 2 tbsp garlic powder and 1 tbsp chicken powder, stir well

Step 7: pat the salted duck breast and upper leg with the above dry powder

Step 8: row the powder evenly, press it with your hand, shake it up, and you will have scales like KFC fried chicken. Then put the meat in the oven, 180 ° to 200 ° for 30 minutes, and turn over for 10 to 15 minutes.

Step 9: sauerkraut is used as seasoning for Sichuan sauerkraut fish. In fact, it's good to use sour radish, northeast sauerkraut, Guizhou Red sour soup, and even Korean pickle, as long as it tastes good

Step 10: in the pressure cooker, pour the soup and meat into the casserole, add a package of sauerkraut, bring to a boil over high heat, and then turn to low heat to stew until the duck breast and upper leg come out of the oven.

Step 11: when the duck breast and upper leg come out of the oven, change the knife to the plate. Because the duck skin will ooze oil during the roasting process, it is as crisp as the fried one. Be sure to use up and down the fire, use baking pan (covered with oil paper or tin foil), do not use grid

Step 12: after the duck meat is divided, the fat and thick skin part is used to refine the duck oil. In the process of roasting and stewing, you can easily make a duck oil cake, which is crisp and delicious. The duck meat is really delicious

Materials required:

Duck meat: half piece

Pickled cabbage: one bag

Ginger: right amount

Flour: right amount

Bread bran: right amount

Corn starch: right amount

Garlic powder: right amount

Black pepper: moderate

White pepper: moderate

Thirteen spices: appropriate amount

Fuel consumption: moderate

Cooking wine: moderate

Chicken powder: right amount

Note: this time forget to buy brine tofu, stew duck when adding some tofu is perfect. Stewed tofu can try not to cut with a knife, gently break into pieces by hand, stewed tofu gap is very big, but not broken, and particularly delicious.

Production difficulty: simple

Process: others

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yi Ya Liang Chi