Steamed duck with Gingko

Steamed duck with Gingko

Raw materials for steamed duck with Ginkgo biloba

A duck (about 1000g), 200g Ginkgo biloba, 500g cooked lard, 2G pepper, 15g cooking wine, 10g chicken oil, 200g clear soup, 10g ginger, 10g scallion, 3G salt, 2G prickly ash, 2G monosodium glutamate, 150g soup and 15g bean powder.

Processing steps of steamed duck with Ginkgo biloba

Break Ginkgo biloba and shell it, cook it in boiling water, tear off the skin film, cut off both ends, remove the heart, then blanch it in boiling water to remove the bitter water, fry it in lard pan, and take it out for use. Wash the duck, kill the head and feet, put salt, pepper and cooking wine into the basin, add ginger, onion and pepper, steam for about 1 hour. Pick up ginger, onion and pepper, chop them from the back bone with a knife, remove the bone, put them into a bowl, round the mouth of the bowl. Dice the remaining duck meat, mix it with Ginkgo biloba and put it on the duck breast. Pour in the juice and add the soup. Steam for about half an hour until the duck meat is rotten. Turn it out of the cage and put it on the plate. Add clear soup and chicken oil. Mix cooking wine, salt, monosodium glutamate, pepper and soybean powder, add lard and pour on duck meat.

Characteristics of steamed duck with Ginkgo biloba

The duck is white and greasy, crisp and delicious. It has the functions of nourishing yin and stomach, promoting diuresis and detumescence, relieving asthma and cough.

Steamed duck with Gingko

Steamed duck with Ginkgo biloba is a famous traditional dish in Sichuan Province. The duck is white and greasy, crisp and fragrant. It has the functions of nourishing yin and stomach, promoting diuresis and detumescence, relieving asthma and cough.

Food materials

One duck (about 1000 grams). Ginkgo 200 grams. Cooked lard 500g, pepper 2G, cooking wine 15g, chicken oil 10g, clear soup 200g, ginger 10g, scallion 10g, salt 3G, pepper 2G, monosodium glutamate Weike, soup 150g, soybean powder 15g.

Food practice

Beat the Ginkgo biloba to remove its shell, cook it in boiling water, tear off the skin film, cut off both ends, remove the heart, then remove the bitter water with boiling water, fry it in lard pan, and take it out for use. Wash the duck, kill the head and feet, put salt, pepper and cooking wine into the basin, add ginger, onion and pepper, steam for about 1 hour. Pick up ginger, onion and pepper, chop them from the back bone with a knife, remove the bone, put them into a bowl, round the mouth of the bowl. Dice the remaining duck meat, mix it with Ginkgo biloba and put it on the duck breast. Pour in the juice and add the soup. Steam for about half an hour until the duck meat is rotten. Turn it out of the cage and put it on the plate. Add clear soup and chicken oil. Cooking wine, salt, monosodium glutamate, pepper, water soybean powder, thicken, put lard, hang white juice on duck meat.

Secret recipe of dietotherapy

Efficacy: to cough and asthma, fear phlegm and warm lung.

Ingredients: 15g almonds, 500g white duck, 50g Shaojiu, 20g chicken oil essence, proper amount of clear soup and seasoning.

Production: white duck with almonds, Shaojiu, chicken oil essence, clear soup, and add some seasoning, steaming.

Usage: with food.

Core tips

This paper introduces in detail the preparation method and category of Ginkgo steamed duck, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, the practice of Ginkgo steamed duck and various nutrients, etc.

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