Golden color, fresh fragrance.

Teach you how to cook the duck stewed with gold needles, and how to cook the duck stewed with gold needles is delicious

1. Wash the day lily thoroughly with water, cut it into 3cm pieces and tie it into five bundles;

2. Bundle the day lily into a frying pan, then put it upright around the big plate;

3. Slaughter the ducks, unhairing them, removing their internal organs and rinsing them with clear water;

4. Boil the cleaned duck in boiling water for four times, then take it out and smear it with soy sauce;

5. Deep-fry in a 6% or 7% hot oil pan, and remove the bones in a large plate;

6. The bone pad is placed under the big dish of day lily, and the meat is placed in the middle of the big dish;

7. In another bowl, put 5ml of the original soup for boiling ducks, and mix it with onion, Jiang Mo, pepper powder, star anise (crushed), soy sauce, cooking wine, pepper, sugar and salt to make soup;

8. Pour the prepared soup on the duck meat, steam it in the upper cage for about 3 hours, and buckle it in the lower cage;

9. Heat the frying spoon on the fire, add the cooked lard, the remaining onion, ginger and garlic to the wok, then add the duck soup to boil, thicken it with water starch, pour the sesame oil into a large plate, and serve.

Key points of making stewed duck with golden needle:

1. This dish has a lot of soup, so it should be marked with "no soup", and the juice should be thin and transparent;

2. if the whole duck is deboned, it is beautiful in appearance and superior in skill, which is one of the basic skills of the national second-level chef examination;

3. The method of deboning the whole duck is as follows: (1) unhairing and washing the duck, without opening the throat, pulling a knife straight at the neck, cutting it off with a horizontal knife near the head, pulling the pterygoid joint bone on the left and right wings (first left and then right), pulling a knife round at the end of the joint bone to separate the flesh and blood, taking off the meat along the upper limb, and then pulling a knife on both sides of the chest to reveal the sternum, cutting off the dorsal root membrane, and taking it off to the right. (2) continue to scrape a knife across the thigh bone, and take off the meat along the calf bone until it is cut off by the horizontal knife in front of the knee. The left and right legs are removed in the same way. Finally, the original duck is turned over, the duck tail crisp is removed, and the mouth is cut to leave a tongue. Check whether the original duck is perforated, and if the blade exceeds the wing, it will be unqualified;

4. because of the frying process, it is necessary to prepare 1 grams of cooked lard.

Little Tips-Health Tips:

Daylily is delicious and has high nutritional value. It is often used as a nourishing product for lying-in women or people recovering from illness.

Ingredients: 1 cut old duck (you can use half of it once), 1 shiitake mushrooms (dried shiitake mushrooms are soaked in warm water half a day earlier), a small bowl of Lycium barbarum, a proper amount of spring onions, ginger and salt.

1. First, cut the duck through the water and remove the blood foam. Cut one mushroom into two and a half, and wash the medlar clean.

2. Put the duck pieces that have been watered into a stew pot (the casserole is suitable, and other pots can be used), then put the chopped mushrooms and sprinkle the cleaned medlar. Add onion and ginger.

3. add clean water, which is not more than 3 cm above the raw materials.

4. Put it on the stove and bring it to a boil. Add cooking wine (1-2 tablespoons). After 3-5 minutes, turn to low heat and stew slowly. (Generally, it takes about 2 hours to stew)

5. Insert the duck with chopsticks to see if it is crispy. If it is almost the same, add the right amount of salt to taste, and add it according to your own taste. After adding salt, stew for 1-15 minutes.

Old duck and Lycium barbarum can nourish yin, and mushrooms can absorb duck oil, so the soup will not be greasy. The taste of soup is refreshing and slightly sweet, which I like better. For reference.