Steamed duck rolls

Method of steamed duck roll:

Raw materials for making steamed duck rolls:

100g cooked duck, 150g pork sandwich, 75g eggs, 100g fresh pig feet, 75g oily skin, 75g canned bamboo shoots, 15g cooking wine, 650ml duck soup, 7.5G refined salt, 1.5g monosodium glutamate, 10g scallion and 2 pieces ginger.

The processing steps of steamed duck roll are as follows:

1. Scrape the pig's feet clean with a knife, cut them into small pieces, take them out with boiling water, wash them with clean water, put them in a porcelain basin, add 5 grams of cooking wine, 5 grams of scallion, 1 piece of ginger, a little water, and steam them in a steamer until crisp and ready to use.

2. Soak the oily skin in cold water, slice it into slices, add a little alkali, soak it in boiling water, wash it by hand, rinse it with water, squeeze it dry, and cut the bamboo shoots into strips.

3. Put the eggs into the bowl and spread them into a sheet.

4. Wash the pig fat sandwich meat with clean water, put it on the anvil, chop it into mud with a knife, put it into a bowl, add 5g cooking wine, 1g refined salt and 0.5g monosodium glutamate, stir it up, put it on the egg skin, roll it into an egg roll, and steam it in a steamer over low heat.

5. Cut the cooked duck meat into strips and place it in the middle of the bowl. Cut the egg roll into pieces and place it on both sides of the duck

The characteristics of steamed duck roll are as follows

The meat is soft and glutinous, delicious, neat and beautiful.

Steamed duck rolls

1. Scrape the pig's feet clean with a knife, cut them into small pieces, soak them with boiling water, remove them, wash them with clean water, put them in a porcelain basin, add 5g cooking wine, 5g scallion, 1 piece of ginger, a little water, steam them in a steamer until crisp, and wait for use. 2. Soak the oily skin in cold water and slice it into slices; add a little alkali, soak it in boiling water, wash it by hand, rinse it with water, squeeze it dry, and cut the bamboo shoots into strips. 3. Break the eggs into a bowl and spread them into a sheet. 4. Wash the pig fat sandwich meat with clean water, put it on the anvil, chop it into mud with a knife, put it into a bowl, add 5g cooking wine, 1g refined salt and 0.5g monosodium glutamate, stir it up, put it on the egg skin, roll it into an egg roll, put it on the steamer and steam it over low heat. 5. Cut the cooked duck meat into strips and place it neatly in the middle of the bowl. Cut the egg roll obliquely into pieces and place it on both sides of the duck. Put in the meat skin, bamboo shoots and steamed feet, so that the fresh duck roll has been buttoned up. 6. Then put 10 grams of cooking wine, 1.5 grams of refined salt, 5 grams of scallion, 1 piece of ginger and 150 ml of duck soup into the fresh duck roll bowl. Steam for 15 minutes in the steamer. Take it out and buckle it in the soup bowl. 7. Heat the wok, add 500ml duck soup, 5g refined salt and 1g monosodium glutamate, bring to a boil, skim the foam and pour into the soup bowl.

essential information

Steamed duck rolls

[cuisine] Korea

[taste characteristics] the meat is soft and glutinous, delicious, neat and beautiful.

Raw materials

100g cooked duck, 150g pork sandwich, 75g eggs, 100g fresh pig feet, 75g oily skin, 75g canned bamboo shoots, 15g cooking wine, 650ml duck soup, 7.5G refined salt, 1.5g monosodium glutamate, 10g scallion and 2 pieces ginger.

Longitude: 104.06573486

Latitude: 30.65946198