Traditional dish: What is Sixi Duck?

Sixi Duck, just by looking at its name, has a strong local flavor. Four happiness refers to four happy events in life: "After a long drought, we meet with sweet rain, and we meet an old friend in another country. Wedding night, when to be no.1 ". Sixi Duck is rich in nutrition and mellow in taste. In this issue, China's food culture answers the question: What kind of cuisine is Sixi Duck?

Sixi duck belongs to Shandong cuisine.

Sixi duck originated from Shandong folk, and is often used as a big dish in festive banquets. It is one of the traditional famous dishes of Han nationality in Shandong province and belongs to Shandong cuisine. Popular in all parts of Shandong Peninsula.

Characteristics of dishes

This dish is exquisite in production and complicated in technology. After the duck is pickled, it is fried in hot oil to remove the foul smell and color it, and then it is stewed in a casserole. The taste is salty and fresh, the duck meat is crisp and rotten, mellow and rich, and the entrance is soft and rotten but not greasy. The finished dish is rich in nutrition, especially suitable for the elderly.

Food preparation

Raw materials: duck (1000g), pork rib (pork belly) (300g).

Accessories: starch (broad bean) (13g)

Seasoning: salt (10g), white sugar (20g), monosodium glutamate (3g), green onion (15g), yellow rice wine (10g), ginger (15g) and pepper (/kloc-5g).

Production step

1, split the duck from the back, connect the duck breast, cut off the big bone with a knife root, and remove the duck tongue inside the duck bill;

2. Pork belly with skin is cut into cubes 1.5 cm square;

3. Marinate the diced pork and ducks with soy sauce for 10 minute, take out and control drying;

4. Put peanut oil in the wok. When the fire reaches 90% heat, fry the duck and pork pieces into brown red, and take out the clean oil.

5. Wash a casserole, pin the duck's paw and duck neck in the duck breast, and put the leather side down into the casserole;

6. Put pork, onion, ginger, pepper, star anise and cinnamon on the duck;

7. Add white sugar, refined salt, monosodium glutamate and yellow wine to the broth, mix well and pour into the casserole, stew for 2 hours with slow fire until cooked.

8. Take out the stewed duck, put the leather side down in the big fish dish, and put the pork around the duck;

9. Pour the remaining soup into the pot to boil, adjust the taste, hook it with wet starch, add sesame oil and pour it on the duck.

matters need attention

1, deep-fry the duck, and color it. The casserole is simmered gently, and the meat is soft and tender. The remaining juice is thickened and covered with duck body, which is rich and fresh;

2. Because of the frying process, it is necessary to prepare peanut oil1500g.

Therapeutic effect

Malnutrition conditioning, spleen invigorating, appetite stimulating, tonic and health preserving.

Features of Sixi Duck:

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