Materials

1 smoked Baishiyi plate duck about 600 grams, a piece of bamboo fence. Seasoning: 10g sesame oil, 5g sugar, 1000g salad oil.

Practice

Wash the duck, sugar sprinkled on the duck, into the cage, steam over high heat for 40 minutes until cooked, into the 60% oil temperature over medium heat for 2 minutes until the crispy skin from the pot, cut into 3 cm wide pieces, according to the original shape of the duck into the bamboo fence paved plate, brush with sesame oil that is completed.

Tips

Characteristics

Dry and flavorful, long aftertaste.

Description

This dish has been very popular and is representative of authentic Sichuan cuisine. It is made from plump earthy ducks, which are traditionally densely prepared and smoked to give it a rich flavor.

Links

Baishiyi plate duck produced in Ba County, Baishiyi town and named, has a history of more than 100 years, the duck shape of the bushel-shaped, the color of golden, fragrant and fresh, the aftertaste is endless. The smoked duck is processed by the primary processing manufacturers of the duck.

Materials

Hunan production sauce plate duck 1 about 500 grams, 20 grams of dried spices.

Seasonings dry pan oil 40 grams, 20 grams of red oil, 10 grams of rice wine, 2 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 2 grams of sesame seeds, 2 grams of sesame oil, 20 grams of ginger, 20 grams of garlic cloves, 20 grams of red pepper, 10 grams of coriander leaves, 100 grams of salad oil (40 grams of actual consumption).

Practice

1, the sauce plate duck on the cage on the high fire steam for 5 minutes after the bone, the meat torn into 1 cm wide strip, red pepper, coriander cut into 0.5 cm wide, 6 cm long strip. Ginger, garlic minced standby.

2, the pan under the salad oil burned to seventy percent of the heat, into the fragrance of the dried small fire fried into a golden brown, drain the oil, the net pot with dry pot oil 10 grams of red oil 10 grams of salt and stir fry evenly on high heat out of the pot, put in the bottom of the dry pot.

3, will be torn good sauce plate duck into the burned to seventy percent of the heat of the salad oil in a small fire frying half a minute out of the aroma.

4, another pot on the fire add the remaining dry pot oil, red oil, rice wine, ginger, garlic, red pepper, monosodium glutamate, pepper, sesame seeds, put on the duck meat strips stir fry a few times in medium heat, out of the pot into the dry pot of the dried spices, drizzled with sesame oil, sprinkled with coriander leaves, with the fire on the table that is completed. Features dry, spicy, fragrant, sauce flavor.