A duckling (female) is about 1500g, pepper 10g or more, fennel 1g, 2 tablespoons of cooking wine, 3 cups of soup, and appropriate amount of onion and ginger slices.

Exercise:

(1) Slaughter the duck, cut it open to remove the dirt, rinse it, chop the mouth, leave the tongue, remove the claw tip, put it in a boiling water pot, drain the water, and add 1 tbsp cooking wine and salt to the abdomen for 5 minutes.

(2) Put the duck breast down in a steaming pan, add soup, cooking wine, salt, onion, ginger, pepper and fennel (pepper and fennel are wrapped in clean gauze), put them in a pot and steam for 1 hour for 30 minutes, take out the onion, ginger and stuffing, pour the original soup into a spoon, and put the chicken breast into a duck pond.

The copyright of Fairy Duck belongs to the author, and no one may reprint or use all or any part of it without the written permission of the author. Print recipes

The practice of fairy duck

1. Wash the freshly brewed duck, gut it, break the bone ring of the calf, remove the big bone of the duck's paw, remove the tongue and esophagus, chop off the tip of the mouth, cut off the anus and duck urine, make several cuts on the spine, turn it over and pat it on the chest, put it in a pot and cook it for 15 minutes, then take it out and put it in cold water to clean the oil.

2. Ham and winter bamboo shoots are cut into pieces 5 cm long and 2 cm wide. Remove the roots of mushrooms and Tricholoma, wash them and cut them in half.

3. Chop off the duck's spine, put it at the bottom of the casserole, put the duck's belly up on the bone, arrange the winter bamboo shoots, ham and mushrooms in a row, and put them on both sides of the mushrooms, then pour the clear soup, refined salt, Shaoxing wine and soy sauce into the casserole, add the onion and ginger, tie the lid of the casserole with cellophane, steam it in a steamer, and take out the casserole.

Cooking tips

1. When the duck is cooked, it should be cooked in cold water, so that the bloody smell inside can be fully discharged. You can also add some pepper, onion, ginger and Shaoxing wine to the pot to remove the fishy smell.

2. The casserole mouth must be sealed tightly to prevent the loss of raw material fragrance.

3, after steaming, you must use chopsticks to pick up onions and ginger, in order to achieve the characteristics of eating onions without eating ginger.

Common sense of diet

1. Fairy Duck is a famous dish in Shandong. It has a long history and is said to be a famous dish of Confucius in Ming Dynasty. This dish is complicated to make, strict in requirements and takes a long time to steam. Eat it immediately after steaming to keep its flavor. In order to accurately grasp the steaming time, the chefs of the older generation adopted the method of "burning incense and timing", and began to burn incense before the ducks entered the cage for steaming, so that they could be cooked. This method was discovered by a close relative of Kong, who served as a magistrate in Xuanzhou and ate this dish when he went to Qufu to worship his ancestors.

This dish is steamed with water, so it has excellent flavor, clear soup color, crisp and rotten meat, original soup and outstanding Shandong flavor.