Cutting everything for nothing is the simplest dish in the world and a very healthy way to cook. Usually, if you eat too much fried greasy things, you can eat some light white cuts and feel the feeling of floating back from the oil, which is refreshing and comfortable.
White-cut ducks can be replaced by geese. Similarly, white-cut geese are first-class banquets.
Materials?
Duck (can be replaced by goose) 1/4
2 tablespoons starch
Half a teaspoon of salt
2 tablespoons white wine/rice wine
Sesame oil 1 spoon
Garlic 1 petals
Onion 1 root
2 tablespoons soy sauce/soy sauce
Proper amount of oil
How to cut a duck/goose (super simple)?
Prepare 1/4 ducks, wash them and pluck them. I like duck legs, and those who sell ducks sell their necks together. There are two or three people here?
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Preparation of pickled duck meat and deodorizing seasoning. PS: It's best to use rice wine and white wine. Cooking wine is the last choice, and it can only be fishy and not fragrant.
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Coat the duck with seasoning from the inside out, bit by bit, don't scoop too much at once, in case there is not enough seasoning at the back. I have just enough seasoning 1/4 ducks.
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Spread evenly, marinate for 2-4 hours, and put it in the refrigerator for refrigeration, otherwise it will freeze.
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Before steaming in the pot, put sesame oil on the duck to lock the moisture in the duck meat and enhance the flavor, so that the steamed meat is not firewood, but tender. As usual, wipe it a little, as well as your neck and claws.
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It's all done. Put the starch deposited on the plate back on the duck so that it won't be a lump after steaming.
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Boil a large pot of boiling water. When the water boils, put the duck into steam for 40-50 minutes, depending on the size of the duck. Steaming thick meat for a long time, steaming thin meat quickly and flexibly.
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It's almost steamed. Insert chopsticks into the thickest part of the meat, and it will be cooked, so that blood will not overflow. If yes, turn the duck over and steam it 10 minutes. I'm really unfamiliar. Then I take out the cut slices and steam them for 2 minutes. I'm rarely unfamiliar with it. The size of the duck determines the steaming time, and now it is well controlled.
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Pour out the duck juice and skim off a thick layer of oil. No, leave the gravy.
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Prepare garlic and onion, chop garlic into paste, and cut onion into chopped green onion.
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Prepare 2 tablespoons of soy sauce.
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Turn on a small fire, put a little oil and saute the garlic.
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Pour in duck juice and bring to a boil.
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Pour in the soy sauce and stir well.
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Add chopped green onion and boil again.
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Duck sauce is ready
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Chop the duck and eat it.
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skill
1. Ducks can also be replaced by geese, but chicken can't be used. Chickens are too tender to be afraid of firewood. Goose is usually used for banquets.
2. Garlic and onion are optional in duck sauce. If you don't like onions, you can only put garlic. If you don't like garlic, you can only put onions. If the pot is boiled and the onion is fried, it will smell good.
3. If you want to match vegetarian dishes, you can steam ducks with pumpkins, taro or potatoes, which is also possible. Steamed duck is very soft and waxy.