Steamed duck with preserved vegetables(mei gan cai zheng ya )

Steamed duck with preserved vegetables

Introduction:

"Nowadays, the method of steamed duck with dried vegetables is not only the traditional method in restaurants, but also the home style method in families. No matter what kind of method it is, it can't be separated from meigancai. When it comes to meigancai, it's fatalistic, not cheap. It's just that if you want to make good meigancai, you can't do without the moistening of oil and water. In this way, meigancai is really fatalistic."

Production steps:

Step 1: Materials

Step 2: seasoning

Step 3: pickle and wash the dried vegetables

Step 4: add water to make Sufu juice

Step 5: rock candy mashing

Step 6: take a large plate, pour a little oil and rock sugar, and wipe well

Step 7: wash the duck, put it into a cold water pot, add green onion, ginger, salt, cooking wine, soy sauce, star anise and cinnamon, and cook over high heat until it is mature

Step 8: remove and drain the water, then spread the soy sauce while it is hot

Step 9: put the duck skin down on the plate with rock sugar

Step 10: add oil to the pan, add onion and ginger, stir fry until fragrant, pour the washed plum vegetables into the pan, stir fry, add soy sauce and Sufu juice, stir fry evenly, turn off the fire

Step 11: place the fried dried plum on the duck

Step 12: steam in the steamer for about 20 minutes until the meat is soft and rotten. Turn off the heat and take out the plate. Then put the plate upside down on another plate

Materials required:

Duck: half a duck

Dried vegetables: 150g

Onion: 1 Section

Ginger: 1 yuan

Rock sugar: 8g

Sufu: 1 piece

Salt: 4 g

Cooking wine: 15g

Soy sauce: 15g

Star anise: 1

Cinnamon: 1 yuan

Note: Kitchen whisper: Mei dried vegetables should be cleaned, the finer the better

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Gan Cai Zheng Ya