The most common way to eat slattern duck is by steaming it. Soak the duck in cool water for a few minutes first, a process designed to soften the air-dried duck; pickled things are usually salty, so this also soaks away the excess salt. I get experienced friends of the guidance, told me it is best to use rice water, soak as long as possible, so that the soaked out of the duck taste better, the secret recipe Oh!
Soaked duck cut into small pieces, plus ginger (can not add) into the steamer steamer 30-40 minutes. Because the plate duck more oil, you can also be out of the pot after draining the oil soup on the plate, so it looks refreshing and delicious.
***There is another special feature of Qingren's steamed duck, which is that it is steamed with a little glutinous rice wine poured over it. After coming out of the pot, the duck has a special sweet aroma, warm and sticky, wonderful~~
There is another way to eat it is to stir-fry the duck with asparagus. Asparagus is the most suitable for all kinds of preserved meat, such as fried bacon with asparagus, or pickled dukkah - that is, salted meat (or ham), fresh meat (or pork ribs) and asparagus together in soup, it is really, fresh to death!
Before cooking, wash the surface skin layer with warm water, and soak under warm water for more than 3 hours to reduce the salinity and soften the duck meat. Cooking, with a grain of fennel, a scallion, ginger three slices, from the duck wings under the opening into the belly. Then use a hollow tube about 6 centimeters long, inserted into the duck anus half, so that the soup in the cooking inside and outside the convection. To first boil cold water in the pot, cease fire after the duck into the pot, so that the water soaked through the duck body, from the opening fully into the duck belly. Duck in the water to keep warm, cover the pot with a tight lid, simmer in water at about 85 degrees Celsius for 40 minutes, and replace the soup in the belly once, turn the duck over. At this time the water to 95 degrees Celsius (that is, a small boil), cease fire and then simmer for 10 to 20 minutes, that is, start the pot. Cooked duck, must wait until completely cooled before moving the knife, so as not to lose the oil brine, affecting the taste. Cut off a piece of raw plate duck, and then cut into thin slices in the rice pot steamed, so eat, taste is also very good.
Panel duck is cured with salt brine air-dried and become, divided into wax panels and spring panels of two kinds of duck. Because the meat is tender and tight, like a board, so the name of the duck.
Jianou plate duck is easy to cook, after cleaning and cutting or frying, or adding old wine steaming, braising, unique flavor, tender and delicious, it is a delicacy for banquets, and it is also one of the items that Chinese and foreign tourists love to buy.
Panel duck eating
One, the well-known ---- steam.
The whole plate duck with boiling water once, cut off the duck butt, so as not to taste contamination of the whole plate duck. Cut off the feet and claws, easy to enter the plate, put into the steamer, or pressure cooker, high heat steam 15 to 20 minutes. Remove from the steamer, drain off the steamed oil, and then chop the duck into pieces. Then enjoy it directly. Don't throw away the oil, use it to mix with rice for a tantalizing aroma.
Second, fried
Boiled duck, chopped. Wash fresh garlic leaves, cut into pieces, pour oil into the frying pan, high fire, pour into the duck popping incense, add wine smothered for a while, start the pot. Then pour oil into the pot, put ginger, bean drums, garlic leaves fried for a while, put salt, pour into the fried duck, put monosodium glutamate, soy sauce a little, you can go out of the pot. This dish is fragrant, crispy and delicious.
Three, cooking soup
Plate duck with boiling water after scalded and chopped, put into the soup pot, add water, small fire to cook for half an hour, pay attention to, it is best to cut the duck butt clean, and the first boiling water should be poured out, then add water, can be added to the soup within the bamboo, taste delicious.
Four, hot pot
Shredded duck, add hot pot, hot pot flavor immediately fresh, and duck pieces to absorb the flavor of the hot pot, the salty taste of the duck itself washed down, the taste is even better
Note that, if the duck is too salty, it is best to let go of the water to soak for a while, the general bulk of the duck is more salty, the taste of vacuum-packed duck is just right, but the bulk of the duck is more fragrant.