Taste: spiced craft: steamed duck with wine. Ingredients: main ingredient: 2250g duck meat.
Accessories: bamboo shoots150g, rape 50g.
Seasoning: rice wine150g, yellow rice wine 30g, salt 8g, onion 50g, ham 50g, monosodium glutamate 2g, starch (pea) 40g, ginger15g. Steamed duck with wine is characterized by bright color, crisp and complete duck body, salty and sweet taste and fresh alcohol. Teach you how to cook steamed duck with wine, and how to cook steamed duck with wine is delicious. 1. Select the tender duck, dig out two pieces of duck tail, take out the duck tongue (for other purposes), cut along the duck ridge with a knife, and take out the internal organs, esophagus, trachea, duck lungs, etc. Wash and drain.
2. Put the duck on the chopping block, cut off the duckbill shell with a knife, then cut the head and neck into three sections, and knock the duck bone several times with the back of the knife, so that the spine seems to be broken and the skin is connected. Then slice the ham and put it neatly on the plate. Cut the winter bamboo shoots into thick slices, blanch them with boiling water, then rinse them with cold water, and wash the green leafy vegetables for later use.
3. Put a clean pot on the fire, add a proper amount of water to boil, add duck meat, 50g onion slices and 7.5g ginger slices, skim the floating foam after boiling, add Shaoxing wine, take it out after boiling, put the duck belly down in a container, put the bamboo shoots into the abdominal cavity, and then add 25g onion slices, 7.5g ginger slices, fermented wine (rice wine), refined salt and chicken soup 65438.
4. Light the pot, sieve the original duck soup, pour the original duck soup into the pot, pick out the onion, ginger slices and distiller's grains, buckle the duck belly up in the plate, code the ham slices on the duck belly, then put the green leafy vegetables into the pot, take them out around the duck after discoloration, add monosodium glutamate to the pot marinade, adjust the taste, thicken them with wet starch and pour them on. The key to making steamed duck with wine: 1. It is best to choose a fat and tender drake about one year old. Finishing and processing need to be clean. 2. Brewing (When the duck is steamed, the duck meat is crisp and rotten. Stewed duck with sour radish and bamboo shoots Ingredients: half a duck, weighing about a catty; Accessories: two pieces of pickled radish for use; Soak bamboo shoots in half a catty and slice them for later use; A little operation flow of monosodium glutamate: 1. Chop the duck into small pieces, blanch it in a pot, remove the blood foam, and take it out to control the water for later use. 2, put a little lard or vegetable oil in the pot, after the oil is boiled, add sour radish slices and ducks to stir fry (if you don't like it, you can directly stir fry the ducks and sour radishes without oil) 3, after the ducks and sour radishes are fried, add a proper amount of bamboo shoots and water, stew over high fire, and then simmer over low fire until the ducks can be boneless, and add a little monosodium glutamate to the bowl. The taste is light and delicious, sour radish is cold, ducks are depressurized, and bamboo shoots are crude fiber, which is suitable for people with high cholesterol. Soup is old and delicious, and old people and children love it.