Shanghai gourmet menu

Duck meat is the main ingredient.

Practice cooking

It tastes salty and sweet.

Cai Cheng hot dishes

raw material

Duck 1 bird, rock sugar 30g, onion ginger 15g, cinnamon star anise 4g, red rice 10g, refined salt 10g, Shaoxing wine 50g, soup 1500g and soy sauce 30g.

manufacture

1, onion cut into pieces. Peel the ginger and pat it loose. Put the duck in a boiling water pot, blanch the blood stains, take it out, and evenly coat 5 grams of refined salt inside and outside the duck.

2. Put the soup, Shaoxing wine, refined salt, red yeast, rock sugar, onion, ginger, star anise, cinnamon and soy sauce into a pot to boil.

3. Add duck and cook for about 2 hours. When the soup is thick, pour the duck repeatedly and take it out to cool.

4. Cut the duck into strips and put it on the plate.

trait

Fat, tender and fragrant, mellow and fragrant, salty and sweet.

Operation prompt

After the duck is put into the pot, it should be cooked with strong fire, and then with small fire sauce. The length of time depends on the tenderness of the duck.

Wash and dry the duck first (preferably a dull duck, because this kind of duck has a lot of meat), then buy several bags of sighing soy sauce (soy sauce should be soaked in the duck), pour the soy sauce into the pot, add fennel, cinnamon and sugar, bring to a boil with high fire, and skim off the froth. After the soy sauce is cooled, put it in a clean washbasin and put the ducks in it. Soak for a few days, turn the duck over every other day these days, and soak each side of the duck in soy sauce. When the color of the whole duck changes to soy sauce color, you can take it out and dry it. Put a rope through the duck's chin and hang it in a ventilated place on the shady side of the balcony (bring it in when it rains at night). Hang it like this for about half a month, and the duck will look dry (if you don't know, go to the supermarket) and steam it.

The practice of secret sauce duck

Ingredients: a thin duck (I bought it from Zheng Da Group, it's not fat _), Haitian straw mushroom soy sauce, rock sugar, a handful of chives, seasoning balls (just put half a star anise, a fragrant leaf, a tsaoko and three slices of ginger in that stainless steel seasoning ball), and a proper amount of salt cooking wine.

Exercise:

1) Wash the duck and chop off the duck PP (you only need to clean up the "stinky beans" on the duck's ass, but it's better to clean them up for safety _) so that there will be no duck smell; 2) Boil a pot of clear water, put the duck in and scald it slightly, then wash it with clear water to control the moisture;

2) Wipe the duck inside and out with soy sauce and proper amount of salt, break a handful of shallots into onion knots, stuff them into the duck's stomach and marinate for 30 minutes;

3) put water in the pot and put the ducks in it. Don't exceed the amount of water in ducks. After the fire boils, skim off the blood foam, add cooking wine and seasoning balls, turn to low heat 15 minutes, add appropriate amount of rock sugar and soy sauce, and appropriate amount of salt and chicken essence, continue to cook on low heat for 20 minutes, then turn off the fire and soak the duck in the soup for 20 minutes. Then when the fire boils, open the lid and collect the juice with medium fire (it is best to pour the soup on the duck from time to time). When the soup becomes slightly thick, turn off the fire and take it out to cool;

4) After the sauce duck cools, take out the chives in the belly and throw them away, then cut the sauce duck into pieces and put them on a plate.

Because the whole duck has been salted slightly in advance, it should be almost salty. If your mouth is heavy, dip the soup left in the pot in a small bowl.

I'll teach you a trick: brush a little sesame oil evenly on the duck after taking it out, and then cool it, so as to keep the color of the duck, avoid hardening the duck skin after cooling and increase the flavor.

Food ingredients

1 duck (1.5kg), Redmi 25g, 15g salt, 75g rock sugar, 50g cooking wine, 20g onion ginger, 5g star anise and 5g cinnamon.

Gourmet practice

1. Cut off the internal organs by laparotomy, wash and chop off the mouth and feet, cut off the fat of the duck, put it in a boiling water pot and take it out, then wash the blood and wipe the inner wall of the duck's abdomen evenly with salt.

2. Put the wok on the stove, add 1 kg of water, then wrap the red fire, onion ginger, star anise and cinnamon with a clean cloth, put it in the pot, and take out the cloth when the juice turns red.

3. Put the duck into the pot, add rock sugar, salt and cooking wine, and simmer for about 2 hours. When the soup is about 200 grams after the duck is crisp, collect the juice with strong fire, scoop the juice with a spoon and pour it on the duck continuously, while making the duck turn constantly.

4. When the soup is about 65,438+000 g, take the duck out and put it on the plate. After natural cooling, it should be temporarily put into the basin.

Gourmet special

Delicious, fat, tender, salty and sweet.

Duck with red mud sauce

Zhejiang cuisine menu

Duck meat is the main ingredient.

Practice pickling

Taste delicious

Cai Cheng hot dishes

raw material

Ingredients: 1 old duck (about 1250g).

Seasoning: 30 kg of light soy sauce, 3 kg of light soy sauce, 5 kg of bean paste, 3 kg of sugar, chicken essence 1 kg, 0.5 kg of white pepper, 2 boxes of incense sticks, 0/50g of fragrant leaves/kloc-0, pepper, star anise, cinnamon bark, dried tangerine peel, licorice, tsaoko, Siraitia grosvenorii, dried pepper, garlic, etc.

manufacture

1. Slaughter the duck, blanch it with hot water, take out the internal organs from the abdomen, then wash it with clear water, hang it up and dry it with cold air.

2. Wrap white pepper, thirteen spices, fragrant leaves, prickly ash, star anise, cinnamon, dried tangerine peel, licorice, Amomum tsaoko, Siraitia grosvenorii, dried pepper and clove into a seasoning bag for later use.

3. Take a large pot, add soy sauce, soy sauce, bean paste, sugar, chicken essence, garlic, onion, ginger and seasoning bag, then simmer for 2 hours, then let it cool.

4. Marinate the dried duck in a seasoning pot (marinate for 24 hours in summer and turn the duck every 6 hours; Marinate for 36 hours in winter and turn the duck every 6 hours.

5. After taking it out, hang the duck and dry it with cold air.

6. Put the air-dried duck in a cage, steam it for 40 minutes, take it out, let it cool, put it in a plate with dry thatch, and serve it with the waiter.

trait

Bright red in color and delicious in meat.