Flavor characteristics
1, since ancient times, most literati in China have been related to diet. The folklore "Taibai Duck" is the same as the poet and fairy.
Li Bai has something to do with it, but the origin of his dishes has become another trend of Li Bai besides the poem "clouds need clothes, flowers need capacity"
The favorable evidence of Yan's attachment is that in order to please Xuanzong of Tang Dynasty, I remembered that I often ate it in prison when I was young.
Delicious duck, improved at the same time, steamed with century-old carved flowers, medlar, notoginseng and seasoning, served on the table.
. Although this dish won great fun and won the name, it was finally defeated by Yang Guifei and Yang Hegao.
The slanderers of Lux and others, while Li Bai himself has never been reused by the court. However, if you are not careful, I am afraid that even Li
What Bai himself didn't expect was that he inadvertently cooked a famous Sichuan dish and left this essence on the Sichuan menu in China.
A chapter of color;
2. When this dish is served, the cooked duck pieces and wrapped yujiaozi are served at the same time, which is not only beautiful.
The color on the noodles is white and green, and the taste is fresh and mellow. jiaozi is delicious. In addition, because nutrients are added in the cooking process,
Quality and inheritance have the function of health preservation. Raw material of Taibai duck: 1 light fat duck.
Accessories: Lycium barbarum 25g, Sanqi tablets 15g, lean pork 100g, aged Shaoxing wine 200g, onion 1 root, and 2 ginger.
5 grams of salt, a little pepper, and a proper amount of fresh soup.
Production process:
1. Open the duck, wash it, chop off its claws and drain it, then take it out of the boiling water pot and remove the blood foam;
2. Wipe the duck inside and outside with Shao wine, salt and pepper, put it in a container, and add a small amount of onion, ginger slices and fresh soup.
Adding Pork, Fructus Lycii and Radix Notoginseng, and sealing with leather paper;
3. Put the duck in a steamer, steam it for about 3 hours on high fire until the meat is crisp and rotten, take it out, remove the peeling paper, and remove the onion and ginger slices.
Put it in a soup plate with duck and soup.