Crystal duck Fried Bun(shui jing ya rou shui jian bao )

Crystal duck Fried Bun

Introduction:

"Duck meat is cold, sweet and salty. It can return to the spleen, stomach, lung and kidney channels. It can greatly tonify the deficiency of labor, nourish the Yin of five zang organs, clear away the heat of deficiency of labor, replenish blood and water, nourish the stomach and generate fluid, relieve cough and self convulsion, eliminate snail accumulation, clear away heat and strengthen the spleen, and treat weakness and edema. It can also treat body weakness, body deficiency after disease, malnutrition and edema. In winter, the house is well heated, so it's easy to get angry. Eating more duck is healthy and economical. "

Production steps:

Step 1: remove the bone of duck leg, chop the stuffing, dice the pork, chop the leeks, and make a good noodle.

Step 2: wrap it into a bun shaped electric cake pan. You can't use the other side of the cake pan on it, but use a pot of suitable size as the cover.

Step 3: at the same time, add the flour soup and cover it for about 10 minutes.

Step 4: after biting open, you can see crystal clear diced fat meat. Do you know why it's called crystal duck package? No cheating!

Materials required:

Duck leg: 400g

Fat pork: 100g

Steamed noodles: 1000g

Leek: 100g

Ginger: 5g

Salt: 5g

Sugar: 5g

Cooking wine: 5g

Soy sauce: 10 grams

Note: 1, duck cold, put some ginger can be neutralized, add fat diced meat, one for flavor, two for the name of crystal can be derived from this; 2, if you use electric cake pan, it's best to put a pot on top to replace the other side of the cake pan to do the cover, so that there is enough space, one is to ensure the shape of the steamed bun, the other is to achieve the effect of steaming and burning. 3. Adding water is necessary in the process of water frying. Adding flour water makes the finished steamed buns thin and crispy like pancakes, absorbing the taste of the soup, which is very delicious.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shui Jing Ya Rou Shui Jian Bao