Making materials: 1 duck (weighing about 1500 grams), wild duck (or pigeon) 1, green onion, ginger, chicken fat 10 grams each, 2 grams of refined salt, 50 grams of soy sauce, 75 grams of shaoxing wine, 0.5 grams of cinnamon, pepper, starch, 25 grams of sugar, 250 grams of broth, 1500 grams of peanut oil (consume about 100 grams).
Scallops on the Chao practice:
Scallops on the Chao
1, the duck, mallard duck (or pigeon) were slaughtered, depilated and washed, cut from the back of the spine, digging to remove the five viscera, washed, the duck to remove the beak to leave the tongue, the mallard duck (or pigeon) to remove the beak, marinate with soy sauce, shaoxing wine (two **** 75 grams) for 3Q minutes. Onion cut into segments. Ginger, pepper, cinnamon wrapped into a spice packet.
2, frying pan on the fire, add peanut oil, burned to 80% hot, respectively, into the duck, duck (or pigeon), deep-fried jujube red color when fish out.
3, casserole in the pot mat, and then put on the duck, mallard duck (or pigeon), spice packets, scallions, salt, soy sauce, wine, broth (150 grams), with a high fire boil 5 minutes, change to a slow fire snug stew until cooked, take out and put on a plate, the duck in front of the mallard duck (or pigeon) in the duck's arms.
4, frying pan on the fire, add peanut oil (25 grams) hot, put sugar fried juice, cooking broth (50 grams), then add boiled duck stock juice 100 grams, after boiling with wet starch broth thickening, dripping chicken oil, poured on the duck and pigeon that is complete. Key:Duck should be washed, otherwise there is an odor, fried with a small fire after simmering crisp. The marinade should be thick and wide.