spiced sauced duck

spiced sauced duck is a famous dish with good color and flavor, belonging to Jiangxi cuisine. This dish is golden red in color, crisp and fragrant in skin, fresh and rotten in meat, and strong in sauce flavor. It is a delicious food with wine.

before slaughter, pour one or two glasses of wine, slaughter the hair that is easy to be cured, open it from the back of the tail, take out the internal organs and wash it, cut off the mouth and feet, and marinate it with refined salt, soy sauce and cooking wine for 1 minutes; Spices such as star anise, cinnamon bark, dried tangerine peel, fennel seeds and pepper are tied into sachets with clean gauze for later use; Heat the wok on a high fire, scoop in lard and cook until it is 7% cooked, fry the duck until golden brown, and drain the oil; Leave a little oil in the original pot on fire, stir-fry the sweet noodle sauce in the pot, scoop in a proper amount of water, add sachet, ginger, scallion, dried red pepper, cooking wine and duck, and then take out the duck with medium heat until it tastes delicious; Take a waist dish, put the neck bone at the bottom, then cut the duck into pieces 3.6 cm long and 1.8 cm wide, arrange it in rows, and pour sesame oil on it.

Chinese name

spiced sauced duck

main ingredients

duck

Processing technology tips dishes taste healthy tips recipes nutrition recipes are similar

Making materials

Main ingredients

Duck 15g

Seasoning

Ginger 5g sweet noodle sauce 5g pepper (red, sharp and dried) 5. 2 grams of cinnamon 5 grams of soy sauce 25 grams of cooking wine 1 grams of pepper 2 grams of star anise 5 grams of lard (refined) 1 grams of salt 15 grams of sesame oil 5 grams of dried tangerine peel 3 grams

Production technology

Slaughter ducks and return ducks

Before slaughter, fill one or two glasses of wine, slaughter the hair that is easy to be cured, open from the back of the tail, take out the internal organs, wash off the mouth and feet, and use refined salt and soy sauce.

Ingredients

Spices such as star anise, cinnamon, dried tangerine peel, fennel seeds and pepper are tied into sachets with clean gauze for later use;

Fried duck

Heat a wok over a high fire, scoop in lard and cook until it is 7% cooked, then fry the duck until golden brown, and drain the oil.

Stewed duck

Leave a little oil in the original pot and set it on fire. Stir-fry the sweet noodle sauce in the pot, scoop in a proper amount of water, add sachet, ginger, scallion, dried red pepper, cooking wine and duck, and then take out the duck with medium heat until it tastes delicious.

dish

take a waist dish, put the neck bone at the bottom, then cut the duck into pieces 3.6 cm long and 1.8 cm wide, arrange it in patterns, and pour sesame oil on it. [1]

process tips

1. When the duck is slaughtered, it should be cut from the back of the tail, and the mouth nail and feet should be cut off;

2. fry the duck and color it.

3. Because of the frying process, 1 grams of cooked lard should be prepared;

4. Simmer for about 2 to 3 hours with a grate at the bottom of the pot.

the taste of the dish

this dish is golden red in color, crisp and fragrant in skin, fresh and rotten in meat and strong in sauce flavor, and it is a delicious food to accompany wine.

finished dishes

health tips

1. Duck meat has the effect of benefiting the spleen and stomach and tonifying fatigue. It is suitable for eating less and being foolish, obesity and thinness.

2. The salted duck contains 45% water, 26% protein, 19.3% fat, 4.5% carbohydrate and 5.7% minerals.

Diet nutrition

Duck: The fatty acid in duck meat has a low melting point and is easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature, cold in nature, sweet and salty in taste, which makes up for the deficiency. Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote water circulation, nourish the stomach and produce fluid, relieve cough and self-alarm, and eliminate snail accumulation. Most people are suitable for eating, especially patients with body heat, excessive internal heat, weakness, anorexia, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

Recipe similarity

Duck: Duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.