In addition to Peking Duck, there are also Peking Duck Rolls, which are more famous. In the past, when making rolls and buns, raw duck skin and raw duck filling were usually used, but Peking Duck Rolls are made with duck skin and raw meat filling that have been roasted over the fire beforehand. If the raw skin is wrapped and fried, it will be hard and not crispy; if the raw meat filling is not used, the fresh flavor will be lost. Therefore, if you don't use the skin from the cooked duck breast and the pounded raw duck leg filling as ingredients, you can't make Peking duck rolls. Duck meat is cool, can nourish yin and supplement the deficiency, nourish the stomach and water, nutritional price is very high, and duck meat in a variety of mineral content is also very rich, in general, duck meat is more nutritious than chicken, the price is not expensive, you may want to eat some duck meat appropriate.

Duck meat is delicious, but it itself has a flavor, processing is not good, it is difficult to enter, cooking is good, fresh and fragrant fat, one bite after another, simply can not stop. Duck meat practice is very much, you can do roast duck, brine duck, beer duck, duck soup, etc., today's this duck does not bake not fried, with steamed, full of good flavor. Steamed duck meat, is one of them, this dish accompanied my youthful growth, words do not say much, today uncle kitchen to teach you to do steamed duck meat, I hope you eat happy ~

Duck legs / ginger and garlic / scallions / edamame / salt / oil / cooking wine / peel

1, first of all, wash the duck legs and chopped into small pieces, to remove the particularly fatty parts, and then prepare the ginger and garlic, scallions, a small amount of edamame, a little bit of fruit peel;

2, and then salt, ginger, garlic, edamame, fruit peel, scallions, soy sauce, you can put a little cooking wine or rice wine and mix well, drizzle a little cooking oil, mix well, you can choose to marinate for 30 minutes;

3, and finally the high heat boiling water, put the duck, with medium-high heat steaming for 6-8 minutes out of the pot can be on the table to eat it

The fragrance and flavor of the beautiful, simple and easy to do the steaming of duck is done. Duck meat is ready, if you like, you can do it yourself to try it

Tips

1, salt time is just right, the duck meat is light and not fishy, a few minutes, you can open the meal;

2, a strong Guangdong flavor comes, the eyes of the steamed pork ribs with black beans, steamed chicken with mushrooms, maybe you are the first time to see the duck legs can be done this way.

There is more food waiting for you~

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