Where is the specialty of sesame oil duck?
Ma Ya is a traditional dish in Chengdu, Sichuan Province, which was founded by Liu Shuyun in the late Qing Dynasty. 1973. Later generations inherited their ancestral business. He absorbed the strengths of many families, devoted himself to research, innovated ingredients and techniques on the original basis, and turned them into delicious food with all colors and flavors. Ducks are tender and delicious, and are deeply loved by the masses, 6438+097. 1992 Sichuan Provincial People's Government awarded Dayi Mayou Duck the title of local snacks in the first Bashu Food Festival.
Authentic method of sesame oil duck
First, the main materials and auxiliary materials
A clean fat duck, 2 spoonfuls of sugar, appropriate amount of yellow wine, 250 grams of clean garlic head, appropriate amount of soy sauce, appropriate amount of ginger (crushed) and 260 grams of shallot sesame oil.
Second, cooking methods
1. Make a knife on the duck's tail, dig out the tail, take out the internal organs and wash them. Cut a knife on the duck's back and blanch it with boiling water.
2. Take a large wok, scoop 500 grams of water, put shallots, ginger and garlic heads at the bottom, put the duck belly up in the wok, and add 250 grams of sesame oil, vinegar, soy sauce, sugar and fragrant snow wine to taste. Then, scoop in the clear water flush with the duck, cover it and put it on the fire to boil, then cook it slightly on medium fire, and then stew it on low fire for about 2 hours until the duck is crispy and the soup is thick. Then take out the pot, remove the onion and ginger, put the duck belly up into the plate, put garlic around the duck, and pour 10g sesame oil on it.
Third, the key process
Ducks must be stewed for a long time. It takes about 2 hours for young ducks, 3 hours and 30 minutes for old ducks, and the ducks turn over halfway.