main ingredients: roast duck 4g, wax gourd 5g

seasoning: 5 g of lobster sauce, 14 g of ginger, 12 g of garlic (white skin), 3 g of salt, 5 g of vinegar, 3 g of pepper, 1 g of starch (corn), 3 g of Chili oil, 25 g of scallion.

2. Peel the wax gourd, wash the pulp, slice it into thin slices, put it in a pot and add a little salt to mix well;

3. Slice ginger, dice garlic and slice scallion;

4. Put the wax gourd slices on the vegetable pier, put the cooked duck strips into rolls, roll them one by one, put them in a steaming bowl, add pepper, broth and salt, put them in a cage and take them out with high heat.

5. Heat the wok, put the oil to 5% heat, add ginger slices, garlic grains and fermented soybean to stir fry until fragrant, pour in the original juice of wax gourd and duck roll and thicken it with humidified starch, add vinegar, scallion slices, monosodium glutamate, red oil and oyster sauce, buckle the wax gourd and duck roll into the plate and pour in the flavor juice, and get the soup.

. Soak in water and gently scrape off the white thing on the back of the peel with a knife. Three pieces of ginger, the size of a dollar coin, and 15 pieces of coix seed. An old duck, washed, viscera removed, head removed, butt removed and ten toenails removed. (If the duck is too thin and has no meat, consider adding half a catty of lean pork.) Wash a catty of wax gourd, remove the core, and don't peel it, because the skin is on fire. Cut it into about two mahjong tiles. Anyway, don't cut it too thin, because wax gourd is easy to rot. Okay, here we go. Watch it.

Put the duck, ginger slices, coix seed and peel into a pot (again, the pot used by Cantonese people to make soup, that is, a clay pot), and drain the water to cover the duck noodles.

Turn on a big fire. After the water boils, gently remove the floating impurities such as white foam, duck oil, blood water, etc. It should be noted that these impurities will only float when the water boils for about half a minute. If the water boils for too long, the impurities will be completely boiled into the soup, and the boiled soup will be ugly.

Turn off the medium and small fire, and when you cook for an hour and 45 minutes, put the wax gourd into the pot, turn on the fire, remove the duck oil when the water boils, and then cook for an hour and 15 minutes to six bowls of water. Ok, put salt in it, hey, and it succeeded.

How to buckle the duck with wax gourd? Name of the dish:

Buckle the duck with wax gourd

Ingredients:

Wax gourd.

How to make it:

1. First, peel off the wax gourd, then take the wax gourd meat at the peel (about 3 cm thick), and peel off the rest. Then cut the wax gourd into 24 rectangles with a knife, and cut the cooked duck into 24 thick slices. Wash the mushrooms and change them with a knife for later use. 2. Wash the frying pan, put it in clear water, and when the water rolls, put it in the wax gourd slices and roll them over and pick them up. Pour out the kettle water, wash and heat it, then pour in the crude oil. When the oil is heated to about 16 degrees Celsius, put the melon slices in, fry them for a while, and pour the oil back into the grate. Then wash the frying pan and put it into boiling water. Put the wax gourd slices into the boiling water and roll them to remove the oil. In addition, stir-fry the mushrooms with oil. Then buckle each piece of winter melon with a piece of duck meat, put the mushrooms in, and put them in a big bowl (like pork). After laying, add soup, salt and monosodium glutamate, and cook in a steamer for 15 minutes to make the wax gourd slices soft and rotten. 3. Take out the cooked winter melon duck, cover it with abalone plate and buckle it in the middle of the plate, then reveal the original soup, pour it into the tripod, thicken it with corn flour, add sesame oil, pepper and tail oil, stir well, pour it on the surface, and sprinkle with celery powder.

Features:

Soft, smooth and mellow, a summer delicacy.