Three-cup duck is a traditional dish in Fujian Province and belongs to the Fujian cuisine. But the specific approach is more innovative. Pour three cups of seasoning into the duck in front of customers, and introduce the Teppanyaki method to make the three-cup duck food more primitive, giving people a surprise of returning after eating.
There are many ways to make three-cup duck. The Hakka way does not use aniseed and spices. The old shelduck is used. The meat is firmer and not too fatty. It is added with good light soy sauce and Home-brewed Hakka rice wine, another cooking point is to rub the duck back and forth on a hot pan with a little oil, so that the cooked duck is fragrant but not greasy, and the color is also very beautiful.
Chinese name
Three cups of duck
English name
Three cups of duck
Main ingredients
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Duck head, duck wings, duck feet, duck neck
Classification
Popular cuisine, Fujian cuisine
Taste
Salty
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Ingredients
Methods
Nutritional value
Dish Features
Fragrant but not greasy, and the color is also very beautiful.
Ingredients
Ingredients
100 grams of duck head, 200 grams of duck wings, 150 grams of duck feet, 200 grams of duck neck
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raw material pictures
auxiliary materials
20 grams of soy sauce, 35 grams of glutinous rice wine, 25 grams of peanut oil
Method
p>Method 1
1. Heat the oil first, then add soy sauce and Jiujiang rice wine and heat together;
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Food pictures
2. When the aroma comes out after the three cups of ingredients are boiled, you can put the ingredients in;
3. Add sugar (this can neutralize it) (the saltiness of soy sauce)) Use low heat and keep turning the ingredients;
4. After about 45 minutes, the sauce becomes concentrated and can be taken out;
5. After the duck is cooked , cut and serve on a plate after cooling;
6. Finally, pour the boiled duck sauce on top.
Features
The unique and simple local flavor attracts all diners.
Method 2
Ingredients details: 1 duck, 600ml beer, 8 dried chili peppers, 2 star anise, 4 bay leaves, 4 cloves of garlic, 4 slices of ginger, salt, A little chicken essence, 20g rock sugar
Preparation steps
Chop the duck into small pieces, pour boiling water over the blood, take it out
Put oil into the pot and fry the dried chili peppers , star anise, bay leaves, rock sugar and ginger and garlic, add the duck, fry until the surface is slightly dry, add light soy sauce to taste, dark soy sauce to dye, then add salt, chicken essence and a whole bottle of beer
Place the pot Transfer all the contents to a casserole, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours, until the duck meat is crispy and tender
The juice is reduced~
Add the green onions, and reduce to high heat until all the juice is absorbed. There is only oil left in the pot~ and a delicious sizzling sound~~
Plate it~~
Tips for making three-cup duck
1. Where there are too many bones, such as the back, it is best to pick them out and stew them in soup. If you use them to make three cups of duck, the taste will be bad
2 Try to use rock sugar instead of white sugar
3 The so-called three cups of duck means one cup of sugar, one cup of beer, and one cup of condiments~This is a traditional home-cooked dish in Changde, Hunan~[1]
Nutritional value
Duck meat is rich in nutrients. It is especially suitable for consumption in summer and autumn. It can not only replenish excessive consumption of nutrients, but also dispel summer heat