Name Steamed Duck

Cuisine Sichuan

Features The meat is soft and tasty.

Ingredients

Main Ingredients 1 net duck (about 2 kilograms). Seasonings: 50g of wine, 10g of monosodium glutamate, 30g of salt, 20g of ginger, 30g of green onion, a little pepper, and the right amount of soup.

Production process

(1) Duck disemboweled to remove viscera, feet, tongue, duck shame, and a section of the wing tip, wash with water, control the water. Then, cook the duck in the boiling soup to remove the blood, fish out, rinse with water, and try to control the water dry.

(2) with salt on the duck body rubbed once, spine up into the altar sheng marinated for a while, and put the wine, onions, ginger, pepper and broth, and then the altar tightly sealed on the drawer, with a high fire boiling water steam 2 3 hours, take out, uncovered the closed soup cover, the cream skimmed off, add monosodium glutamate and adjusted salty and light that is.