Huaiyang flavor three sets of duck
Three sets of duck with domestic duck, duck, pigeon set system. This dish is made with three sets of birds. Overall out of the bone, requires a high degree of skill, the production of novelty, only one example in the National Cuisine Codex. For Yangzhou historical and traditional dishes.
Cooking: stew.
[Ingredients]:
1 fat bare duck, 2500 grams; 1 raw mallard duck, 750 grams; 1 bare pigeon, 250 grams; hydrated mushrooms, 50 grams; slices of cooked ham, 250 grams; slices of bamboo shoots, 125 grams; Shaoxing wine, 100 grams; refined salt, 6 grams; ginger, 25 grams; green onion knot, 35 grams.
[Method]:
Cut with:
1, with a knife from the light duck slaughter mouth will duck neck bone cut, and then in the neck and wings connected to a knife, cut the duck skin, pull out the neck bone, turn over the duck skin with your hands, turn over with a knife to cut open the meat and bone connected to the bone, so that the bone flesh detachment, has been cut to the end of the thighs, cut off the jointed bone after the leg bone, remove the duck shame, and then the duck skin flip. Restore the original shape. The liver is removed from the gall bladder, and the gizzard is cut open to remove the skin and dirt. After washing the duck, blanch it with the liver and gizzard in a pot of boiling water, and then wash it. Mallard duck and pigeon with the same method of bone picking, wash.
2, the pigeon from the mallard duck knife set into the mallard duck abdomen, and will be 10 grams of mushrooms, ham slices 10 grams into the mallard duck abdomen empty space. Then the mallard duck from the duck knife mouth set into the duck belly, and duck belly stuffed with mushrooms 15 grams, 100 grams of ham slices, bamboo shoots slices 50 grams, will be light duck knife mouth closed into a set of ducks, will be pigeon head, mallard duck head, duck head exposed, into three sets of ducks.
Cooking:
1, take the pot on the fire, three sets of duck into the pot of boiling water slightly hot once.
2, the set of duck and gizzard liver into a casserole with bamboo grates. Add ginger, scallion knot, wine, put full of water, on medium heat to boil, skimming foam, pressure plate cover, move small fire simmering for about 3 hours, to be rotten when off the fire, turn the duck chest up, go ginger, scallion, bamboo grates, fishing gizzard liver, cut into slices with the remaining mushrooms, ham slices, bamboo shoots slices together in the duck, and then on a small fire simmering half an hour or so, add salt that is to become.
[Flavor characteristics]:
Duck set duck, novel and chic, domestic duck fat and tender, mallard duck crispy, vegetable pigeon tender, soup mellow. Eat from the outer layer to the inner layer, there are layers and layers, the beauty of the feeling.
[Operation key]:
1, duck, duck, pigeon, the whole out of the bone.
2, set the system to try to expose the three duck head. 3, domestic duck de-feathering should be used in boiling water, mallard duck and pigeon de-feathering should be dry plucking, should not be scalded into boiling water.
1 "taro mud crispy duck
Raw materials:
Marinated cooked duck 300 grams, 200 grams of taro, barbecued pork 50 grams, 10 grams of celery, 3 grams of salt, 3 grams of monosodium glutamate, 50 grams of clarified noodles, 75 grams of cooked lard, 0.1 grams of pepper, 0.1 grams of five-spice powder, 0.2 grams of sesame oil.
Practice:
1, first of all, the cooked duck meat with a knife to cut a large piece of specification of about 18 cm × 12 cm, at the same time in the duck meat without the skin side of the knife to scratch a few times, and then patted on a little powder to be used; barbecued pork cut into fine grains to be used.
2, the taro cleaned and sliced, put into the steamer to steam, while hot with a knife crush (can not have granular), pressed into taro paste, to be used; and then the clarified noodles into a bowl, 70 grams of boiling water into the chopsticks to stir, and then rolled into a soft dough into the taro paste in the hands, and then the refined salt, monosodium glutamate, pepper, sesame oil, five spice powder into the mix, and then rolled to uniform; and then the lard, barbecued pork, ground celery, sesame oil, and then rolled to uniform; and then spread the pork, roasted meat, celery, sesame oil, and then rolled to uniform; and then rolled to uniform. Add and then rub evenly, then spread on top of the duck meat, flatten and press evenly.
3, will be cleaned and heated tripod, add raw oil, wait for the oil is hot to 200 degrees Celsius, taro duck flat on the wire cage, hanging into the tripod deep-fried to golden brown, the surface is crispy, that is, into the taro mushrooms duck, and then the cilantro on the bottom of the plate, taro mushrooms duck cut into 12 pieces, placed on top of the cilantro that is into.
2 "Quanfu crispy taro duck
Materials:
1 catty of taro, half a catty of clarified flour, lard 4 two, a pinch of salt, a pinch of monosodium glutamate, a pinch of sugar, 1 duck, pepper, star anise, rock sugar, powdered five spices, soy sauce, Shaoxing wine, moderate
Method
1. Taro cut skin, cleaned and cut into pieces to be steamed, clarified flour to soak! Cooked and taro into a blender with some lard sugar pounded into a puree, standby.
2. Duck washed, plus Shaoxing, pepper, star anise, rock sugar, five-spice powder, soy sauce brine to be cooled, the duck meat and taro together with shredded kneaded deep-fried into.
"Beer duck
Raw materials:
two months of age, a duck, a bottle of beer, half a kilogram of young ginger, half a kilogram of fresh red pepper (do not eat spicy available red bell pepper), small onions two two, 30 grams of sweet noodle sauce, salt, monosodium glutamate moderate
Raw materials processing:
1, cut down the duck head into upper and lower two halves, the neck of ducks from the chest cut into two sections
2, duck head and upper two halves, the neck of ducks from the breast into two sections
3, ducks, ducks and ducks, ducks and ducks, ducks and ducks, ducks and ducks. p>
2, duck palms do not go to the outer skin cut down, leg stick from the root of the leg cut down with a cross knife method of cross wipe salt
3, duck wings along the chest cut down from the elbow is divided into two sections
4, the duck body chopped into inch pieces, intestines tie knot, the stomach is divided into four with a cross knife method of cutting into chrysanthemums
5, ginger slices, red peppers with a hobnail knife into a ling shape, scallions, three beat a knot
Production:
1, hot pan into the vegetable oil two two in turn to the duck palm, duck neck, foot stick, duck wings, duck head and other large pieces of fried to the charred pot to be used (in order to prevent the oil explosion, frying can be first put a little salt)
2, will be the duck meat frying to the caramelized aroma, join the previously fried pieces of the large pieces of the sweet noodle sauce and then add sweet sauce stir fry sauce into the ginger, and then poured into the half a bottle of beer with a pinch of salt and then covered with the lid of the pot muffled fifteen minutes.
3, add the red pepper and then pour the amount of beer, put the amount of monosodium glutamate smothered for ten minutes to the juice into the green onion section stir fry after the pot to plate.
Color: bright red sauce, red and green with bright colors
Aroma: the unique aroma of soy sauce and beer
Taste: salty and fresh crispy
"<<Cold Mixed Shredded Roasted Duck>>
Main Ingredients:
Braised Duck 500 grams (1 catty).
Ingredients:
Shredded sour cucumber, shredded red pepper, shredded sour sweet bamboo shoots, shredded green onion, shredded ginger fried white sesame seeds each moderate.
Seasoning:
Salt, monosodium glutamate, sugar, raw oil, sesame oil, lemon sauce, cooking wine, moderate amount each.
Practice:
1. lemon sauce with an appropriate amount of cold water and stir;
2. roast duck to remove the duck bones, duck meat cut into shreds, sprinkled with all the pickled cucumber shreds, shredded red chili peppers, pickled sweet asparagus shreds, shredded green onions, shredded ginger sautéed with fragrant white sesame seeds and other ingredients, and then drizzled with salt, monosodium glutamate, sugar, sesame oil, raw oil, sesame oil, lemon sauce, cooking wine and other seasoning, mixing well to be able to.
Features:
Mellow flavor, sweet and sour.
2 "family recipe series one: **************** vegetable gall bladder steak big duck ***************
**** raw materials bare duck a (about 1500 grams)
**** ingredients vegetable gall bladder (that is, tender vegetable diameter) 500 grams
**** seasoning refined salt 3 points, monosodium glutamate 1 money, sugar moderate amount of , two soup 500 grams, old soy sauce 1 ************ money, Shaoxing wine 2 money, 500 grams of lard, Shaoxing wine 2 money, anise a piece, the end of the tangerine peel 5 ************ money, onion 6 pat cracked ginger 1 two.
Making process
********1, wash the bare duck. Make a "ten" cut on the back of the duck to make it easier to remove the bones.
********2: Fly the duck in water, then spread the soy sauce evenly over the duck and set aside.
********3, fierce fire pot of oil, burn to seventy percent of the roll, drop the light duck, the light duck deep-fried until the big red, fishing ************ up, poured into a strainer to filter dry oil, to be used.
********4, shun pot, leave a little oil, put ginger, scallion strips, chenpi end, star anise, refined salt, soy sauce, save into the Shaoxing wine, drop two soup, put the light duck simmering until cooked (about 1 hour), fishing ************ up, stay in the original soup to be used, remove the light duck duck bones.
********5, the vegetable gall bladder into the pot (i.e., with a slight fire), rows in the two sides of a large tile bowl, and then demolition of ************ to remove the duck bones of the duck emissions in the vegetable gall bladder on the surface.
********6, the pot will be hot, drop oil 5 money, save into the Shaoxing wine to add the original soup (that is, in the fourth step in the original ************ soup) and two soup, seasoning, to be rolled, with soy sauce seasoned with soy sauce red, will be wet tellurium powder ************ push thickening, coupled with the end of the packet of oil (i.e., the bottom of the pot of oil) to pour uniformly in the light on the duck can be.
******************** If there is any similarity, it is purely coincidental, please forgive me *******************
6》Stewed braised wu duck
Ingredients
Roasted duck, white bare duck each half (each half weighs about 1,100 grams), 25 grams of slices of cooked ham, slices of mushrooms 20 grams of water hair, Shaoxing wine 30 grams, 25 grams of green onion, 25 grams of ginger, 10 grams of refined salt.
Method
Chop off the duck head, duck neck, with a knife upside down spine, pick off the duck shame. Take a large sand pickaxe, duck head, duck neck on the bottom of the pot, roast duck, white duck belly and put the pot, add wine, onion and ginger, ladle into the duck broth, the month of the flat plate pressure duck body, cover the fire on the boil, move to the micro-fire stewed for 2 hours until crispy. Remove the disk, pick off the green onions and ginger, add guess salt, ham slices, mushroom slices discharged on the duck, covered with a stew for 2 minutes that is completed.
Features
Red and white, clear soup, crispy duck, fresh flavor.