Cuisine Shanghai Cuisine Recipes

Main Ingredients Duck

Practice Boiled

Flavor Salty and Sweet

Composed Dishes Hot Dishes

Raw Materials

1 net duck, 30 grams of rock sugar, 15 grams of green onions, ginger, 4 grams of star anise, cinnamon, 10 grams of red currant, 10 grams of salt, 50 grams of shaoxing wine, soup 1500 grams, 30 grams of soy sauce.

Making

1, green onion cut into sections. Ginger peeled and patted loose. Duck into the pot of boiling water blanch to remove blood stains out, with 5 grams of refined salt coated duck body inside and outside.

2, the pot with soup, wine, salt, brown sugar, rock sugar, green onions, ginger, anise, cinnamon, soy sauce boiling.

3, down into the duck to cook until about 2 hours, when the soup is thick, repeatedly pour the duck body, remove the duck to cool slightly.

4, cut the duck into strips, yards into the plate is complete.

Features

Fat tender and fragrant, mellow flavor, salty and sweet taste.

Handling tips

The duck in the pot first with a high fire boil, and then switch to a small fire sauce, the length of time to the duck old and tender depending on the degree.

First the duck (preferably dull duck, because this kind of duck meat) wash clean Yeol dry, in the purchase of several bags of Lao Cai soy sauce (soy sauce to soak the duck as well), the soy sauce poured in the pot, put fennel, cinnamon, sugar with the fire boiling, skimming the foam can be. When the soy sauce cools down, put the duck in a clean basin. Soak the duck for a few days, turning it over every other day for a few days so that every side of the duck is soaked in soy sauce. When the whole duck changes color to soy sauce, you can fish out the duck and cleanse it. Pass a string through the chin of the duck and hang it in a shaded and ventilated place on the balcony (when it rains, take it in at night). This hangs for about half a month, the duck looks air-dried look (do not know if you go to the supermarket to see) can be steamed to eat

Secret sauce duck practice

Raw materials: lean duck a (I bought is the kind of Zhengda Group out of the kind of fat ^ _ ^), Haitian mushroom soy sauce, rock sugar, scallions a small hand, spice ball (half anise, a piece of sesame, a grasshopper, ginger, three slices of the stainless steel spice ball in). The kind of stainless steel seasoning ball on the line), salt wine each moderate

Practice:

1) the duck clean, the duck PP chopped off (originally only need to duck butt on the "soya bean" can be clean, but raw hands to be safe to see or to go to a clean point good ^_^) so that there will not be a duck stink; 2) a pot of water to boil, the duck will not have a duck stink; 2) a pot of water to boil, a pot of water to boil, a pot of water to boil, a pot of water to boil, a pot of water to boil, a pot of water to boil, a pot of water to boil. A pot of water to boil, the duck into a little hot with water to wash away the blood foam control dry water:

2) with the old soy sauce and salt will be inside and outside the duck wipe all over, will be a small onion into onion section stuffed into the duck belly, marinade for 30 minutes;

3) the pot of water, the duck into the amount of water to be completely not over the body of the duck. Boil over high heat and skim off the blood foam, add cooking wine and seasoning balls, turn to medium-low heat and cook for 15 minutes, then add the right amount of rock sugar and dark soy sauce, and the right amount of salt and chicken essence, continue to medium-low heat and cook for 20 minutes, then turn off the fire will be simmering duck in the soup for 20 minutes. Then boil on high heat and open the lid with medium-high heat juice (this process is best from time to time with a soup ladle will be poured on the duck), to be slightly thickened when the soup off the fire can be removed to cool;

4) soy sauce duck cooled, the belly of the onion section out of the throw away, the sauce duck cut pieces on the plate ^ _ ^

Because the whole duck has been slightly marinated beforehand, so the salty and light should have been almost, if you are heavy mouth, then the pan of the duck in the water to the water, and then the water will be used for the water, and then the water is used as the water. 25 grams of red rice, 15 grams of salt, 75 grams of rock sugar, 50 grams of cooking wine, 20 grams of green onion and ginger, 5 star anise, 5 grams of cinnamon.

≮ Food Practice ≯

1, light duck disemboweled to dig out the viscera, cleaned and chopped off the beak, feet and claws, cut off the duck muck, put into a pot of boiling water blanch a little fished out, and then washed clean the blood filth, the duck belly wall with salt rubbed well.

2, put the iron pot on the stove, add 1 kg of water, after the red fire, onion and ginger, anise, cinnamon with clean cloth, put the pot, burn until the juice is red, fish out the cloth.

3, the duck into the pot, add rock sugar, salt, cooking wine, with a small fire for about 2 hours, to be crispy duck soup after the remaining 200 grams or so, that is, with a strong fire juice, one side of the spoon to scoop the juice, and constantly pouring on the duck, one side of the pocket pan so that the duck constantly rotating.

4, to be left about 100 grams of soup, the duck will be fished out into the plate, to be its natural cooling temporary block pot that is completed.