2008-06-09

Dishes and effects: Pickled pickles can tonify deficiency, nourish the body, strengthen the spleen and stimulate appetite, and prevent malnutrition. Recipe technology: Fried duck with spiced scallion oil, ingredients: duck 1000g, seasoning: lard (suet) 250g, onion 500g, ginger 5g, soy sauce 10g, star anise/.

Technology: frying

Taste: spiced.

Cooking steps:

0. Cuisine and efficacy: braised pickles for nourishing the body, recipes for invigorating the spleen and appetizing, malnutrition recipes, postoperative recipes, recipes and techniques: preparation materials for fried ducks with spiced scallion oil:

Ingredients: duck1000g

Seasoning: 250g of lard (suet), 500g of onion, 5g of ginger, 0/0g of soy sauce/kloc, 0g of star anise/kloc, 3g of fennel seed, 3g of sugar, 0g of yellow rice wine 1 0g, 2g of monosodium glutamate and 3g of dried tangerine peel.

Characteristics of braised duck with scallion oil:

The color is bright red, the duck meat is soft, rotten and oily, and the flavor is rich. Practice of duck with spiced scallion oil:

1. Wash the ducklings, blanch them in boiling water for one minute, remove the fishy smell, take them out, and cut the pork suet into small cubes. 2. Wash the casserole, put the onion at the bottom, then put the whole duck in, add pork plate oil, ginger slices, soy sauce, star anise, dried tangerine peel, fennel wine, sugar, monosodium glutamate and water, stew for 2 hours on low heat, turn the duck skin over until the sauce is red and continue to stew for about 2 hours until the soup is slightly thick and the duck pieces are soft and rotten, and put them in a bowl.

Tips for making braised duck with scallion oil;

1. It is advisable to choose the fat and tender female duck of that year, with delicate and moist meat.

2. Boil in a casserole and marinate in a small fire. The dishes are mellow and crisp, with a thorough taste.