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The practice of five-flavored duck

Five-flavor duck is a common home-cooked dish on the dining table in Guangdong. If you have seen China on the tip of your tongue, you will be familiar with it. It is called Five-flavor duck because it is cooked, stewed and blended with five flavors: sour, sweet, salty, alcoholic and pungent. Ducks are cool in nature, and they are rich in nutrients such as protein, saturated fatty acids, iron and zinc, which can nourish the body, relieve physical weakness, strengthen the yang of the five internal organs, nourish the stomach and produce fluid, effectively enhance the body's quality and improve the body's disease resistance.

A delicious five-flavor duck must be red and bright in color, thick in sauce and rich in sweetness and sourness. Duck itself has a strong fishy smell. Five-flavor ducks use condiments to suppress the fishy smell of duck meat during cooking, so that the cooked duck meat does not have a trace of fishy smell. I believe that once eaten, it will make you unforgettable. Five-flavor duck is delicious, but many people don't know how to cook it. In fact, it's not difficult to cook it. It's a dish that a novice chef Xiao Bai can easily control. Here's how to cook it, and you will learn it once. If you like duck meat, let's try it together and cook it for your family at the weekend.

preparation of ingredients: half duck, ginger, rice vinegar, pillar sauce, light soy sauce, mother wine, crystal sugar, salt and cooking oil

Specific steps:

1. Prepare the treated half duck, remove the hairs on the surface of duck meat, cut off the duck head and feet after cleaning, and then use kitchen paper towels to absorb the water on the surface of duck meat, so as to fry. Wash ginger and cut into thin slices for later use;

2. First, prepare the juice, prepare a large bowl, pour 2 spoons of rice vinegar, 2 spoons of column sauce, half a bowl of soy sauce and 1 small bowl of Niang wine into the bowl, stir it evenly with a spoon, and the juice will be prepared and set aside for later use; Boil another pot of boiling water for later use;

3. Take out the pan, pour enough cooking oil into the pan, add the processed duck meat after the oil is hot, slowly fry it on low heat, add a few pieces of ginger, and when the duck meat is golden on one side, turn it over and continue to fry the other side, fully fry the fat of the duck meat until both sides are golden, and pour out the excess hot oil fried in the pan for cooking.

4. Pour in the prepared juice and appropriate amount of boiling water, and the amount of boiling water is just less than half of the duck meat. Then add a few pieces of rock sugar and appropriate amount of salt, and then bring to a boil on high heat. After boiling, turn to low heat and simmer for 6 minutes. Turn the duck meat over for 2-3 times during stewing, so that each side can be stewed evenly. When stewing for about 45 minutes, turn on high heat and collect it.

5. Take the duck out, cool it a little, cut it into small pieces, put it on a plate, and then pour the remaining soup. This home-cooked version of the five-flavored duck is ready. The sauce is full of flavor and delicious.

Tips:

1. When frying duck meat, slowly fry it on low heat, and fry the fat in the duck meat, so that it won't be too greasy and the meat will become firm and delicious.

2. Stew the duck meat slowly with low fire, and slowly immerse the soup into the duck meat. Remember to turn it over so that each side can absorb the soup.