The name of the dish is perfect (Fancy Ten Flavors Cold Meat)

Cuisine Su Cuisine Recipe

The main ingredient is duck meat

How to make braised meat

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Taste salty and fresh

Cold dishes

Main dish:

Chrysanthemum salted duck

Ingredients

Jinling Osmanthus Duck weighs approximately 1,250 grams per piece. (Nanjing Osmanthus Duck is a duck that is raised near the water and eats live food. Its meat quality is different from that of stuffed duck and is more nutritious. In the season when the Osmanthus fragrant, the ducks have grown up and have the best taste, so it is called It is Osmanthus duck. The biggest feature of this duck is that it has less fat and lean meat. You can also use other ducks with less fat when cooking this dish.)

Seasoning

150 grams of salt. , 50 grams of Zanthoxylum bungeanum, 5000 grams of old brine (the longer the brine has been used, the better, preferably more than ten years).

Preparation method

1. Rinse the duck with clean water, add salt and pepper to the surface and belly of the duck, put it in a jar (open) and marinate for 2 hours.

2. Soak in the cooled brine for 4 hours, pick it up and hang it in the air outlet to dry, then put it into 100℃ constant temperature water and immerse it on low heat for 45 minutes until tender and cooked, then cool it and remove it. Bones, cut the duck breast into diamond shapes, put on a plate, and arrange them into a chrysanthemum shape.

Features

The skin is white and the bones are green, the meat is red and tender, and the flavor is fresh.

Production key

Taste the taste when soaking in the old brine, do not make it too salty or too light; the soaked duck must be placed in a ventilated place to dry ; When cooking in boiling water, continue to heat, but the heat should not be too high. It is better to keep the water surface in a state where sesame-sized bubbles appear every few seconds.

Related links

How to make old brine: Pour water into a large pot and put in the spice bag (the bag contains star anise, cinnamon, cumin, cloves, grass fruits, galangal, Bay leaves), salt, green onions, and ginger. The first time the new brine needs to be boiled over high heat for at least 30 minutes. For 100 kilograms of water, 10 kilograms of salt and 5 kilograms of spice packets need to be added.

Around dish

Ten-flavor whole duck dish

1. Duck brain with scallion oil

Method: Put the duck in chrysanthemum salted duck Split the head in half, take out the whole brain, add 10 grams of scallion oil, 25 grams of Ertang (i.e. pot head soup), 2 grams of MSG to taste, and serve on a plate (about 10 full plates).

2. Bad-flavored duck tongue

Method: Take ordinary duck tongue, cut off the base, blanch it in boiling water for 2-3 minutes, take it out and wash it, add 10 grams Onions, 10 grams of ginger, 25 grams of chicken soup (chicken soup is made with about 3-4 pounds of old hens over one year old, add 6 pounds of water, and the stewed soup is 5 pounds), 1 gram of salt, 2 grams of MSG, 10 Stew the fermented glutinous rice juice over low heat for 10 minutes, then serve.

3. Garlic duck intestines

Method: Wash 150 grams of duck intestines, cut into 5 cm long sections, blanch them in boiling water, take them out immediately and put them on a plate Medium; fry 10 grams of minced garlic in 60% hot oil until fragrant, add 1 gram of salt, 2 grams of MSG, 25 grams of chicken stock, mix well with duck intestines and serve.

4. Stir-fried duck heart

Method: Split the duck heart in half, add 1 gram of salt, 1 gram of monosodium glutamate, and 1 gram of Shaoxing wine and marinate for about 30 minutes, then add to boiling water. Stir in water for 2-3 minutes until cooked, place on a plate (about 10 pieces), pour on the sauce prepared with 5g Japanese soy sauce, 5g sugar, 1g MSG, 1g salt, 5g sesame oil, and serve.

5. Pepper duck feet

Method: Add 5 grams of green onions and 5 grams of ginger to the duck feet in a pot with cold water, simmer over low heat for 30 minutes until cooked, remove and wash Clean, blanch them in boiling water, take them out immediately, place them on a plate (about 10 pieces), pour 50 grams of pepper sauce and serve.

6. Braised duck wings

Method: Take the middle section of the duck wing, which is about 4 cm long, blanch it in boiling water for 5 minutes over medium heat, wash it, and boil it in 1 catties Boil in brine for 45 minutes over low heat, remove, cut off, and serve.

7. Five-spice duck liver

Method: Cut the duck liver into 0.2 cm thick slices, blanch it in boiling water for 5 minutes over medium heat, wash it, and add green onions to the pot. 8 grams, 8 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 5 grams of cloves, 5 grams of fennel, 5 grams of amomum villosum, 8 grams of Shaoxing wine, 8 grams of soy sauce, 5 grams of sugar, 2 grams of salt, add duck liver, Cook over medium-low heat for 15 minutes until the marinade dries up. Remove from the pan, place on a plate, and drizzle with 5 grams of sesame oil. Serve.

8. Salted duck gizzards

Method: Boil the duck gizzards in cold water over low heat for 5 minutes, wash them, and cook them in 1 pound of boiled old brine over low heat for 20 minutes. Take it out, add 10 grams of green onions and 10 grams of ginger, immerse it in 100°C water for 30 minutes over low heat, take it out, cut it into 0.2 cm thick slices, pour in salt water (the original marinade used to cook the gizzards) and serve.

9. Crispy duck skin

Method: Roast the duck into roast duck, take 2 pieces of roast duck skin, cut into diamond-shaped pieces, put on a plate, and serve with sweet noodle sauce.

10. Songhua duck eggs

Method: Change 5 preserved eggs into chrysanthemum shape, add 5 grams of vinegar, put on a plate, and pour 10 grams of sesame oil on it.

Flavor characteristics

The ten-flavor whole duck delicacy, with chrysanthemum salted duck as the main dish, is a wedding cold dish that is very popular among duck-loving Nanjing residents. One duck has ten flavors, which is called "perfect and perfect".