characteristic

Duck meat is crisp and rotten, mellow and rich in taste, soft and rotten in the mouth, not greasy, and rich in nutrition, especially suitable for the elderly.

raw material

750g clean ducklings.

30 grams of pork. Onion 1 0g, ginger10g, pepper 5g, star anise 5g, cinnamon 5g, sugar 20g, refined salt 5g, monosodium glutamate1g, Shaoxing wine 2g1g, wet starch15g and sesame oil.

manufacturing process

Cleavage the clean ducklings from the back, connect the duck breasts, cut off the big bones with a knife root, remove the duck tongue inside the duckbill, cut the pork into cubes with a square of 1.5 cm, marinate it with the duck in soy sauce 10 minute, take it out and drain it, put it in a 90% hot oil pan (about 225℃), and fry the duck and pork pieces into brownish red, then take it out and drain it. Put star anise and cinnamon on the front, add white sugar, refined salt and monosodium glutamate to the clear soup, stir Shao wine evenly and pour it into the casserole, stew for 2 hours with slow fire until it is cooked, take it out, put the bittern on the big waist plate, and put the pork around the duck. Pour the soup into a pot to boil, adjust the taste, hook it with wet starch to thicken it, add sesame oil and pour it on the duck.