Technology: Deep well roast duck. Ingredients: 1 grass duck (3500g).
Seasoning: spiced salt, coriander, onion, ginger and iced plum sauce. Teach you to roast duck in deep well, and roast duck in deep well is delicious. 1. Slaughter and wash the grass duck, mix the spiced salt, coriander, onion and ginger evenly, smear it on the inner wall of duck belly, scald the skin and dry it, and then hang it in the oven to cook. 2. Serve the iced plum sauce with the vegetables. The key to the production of deep well roast duck: don't break the grass duck and open the tail dirty. The practice of cooking duck in Dongjiang pot introduces the cuisines and their functions in detail: Cantonese cuisine, private cuisine, nourishing diet, invigorating spleen and appetizing diet and malnutrition diet.
Taste: Salty and umami flavor Technology: Pot-cooked Dongjiang Pot-cooked Duck Production Material: Ingredients: Duck 1750g.
Accessories: pork (fat and thin) 175g, lotus seed 60g, starch (broad bean) 3g, glutinous rice 200g, shrimp skin 15g and mushroom 20g.
Seasoning: 5 grams of monosodium glutamate, 0/gram of pepper/kloc, 5 grams of sesame oil, 5 grams of salt and 70 grams of lard (refined) to teach you how to cook Dongjiang pot duck. How to make Dongjiang pot duck delicious? Soak glutinous rice in clear water for about 1.5 hours, then wash and drain;
2. Slaughter the duck, then "lift the whole duck", wash it and dry it;
3. Pork, shrimp skin and mushrooms are all cut into fine particles;
4. Mix refined salt, pepper, sesame oil, monosodium glutamate and cooked lard into juice;
5. Mix pork with wet starch, then add dried shrimps, mushrooms, lotus seeds, glutinous rice, monosodium glutamate and lard to make stuffing;
6. Fill the mixed stuffing into the duck cavity, tie the knife edge with a small rope and restore it to its original state;
7. Then put the duck into the boiling water pot for about 1 min to make the duck skin swell and harden, take it out and wash it, and untie the rope;
8. Punch a few small holes in the duck with an iron needle, wrap the duck with a white cloth, tie it tightly with a small rope, and then put it into a boiling pot;
9. Cook on medium heat for about 4 hours until soft and rotten, take it out, remove the rope and cloth, and put it on a plate;
10. Cut off the duck tail, pry open the duck back, add the flavor juice into the duck cavity, mix well, and then buckle it in the soup nest;
1 1. Serve with boiled soup. The key to making Dongjiang pot duck is to puncture a few small holes in the duck body with an iron needle, and deflate when cooking to prevent the duck skin from bursting.
Pie-food phase grams:
Starch (broad bean): Broad bean should not be eaten with snails.