Sliced duck with lees

Method of sliced duck with lees:

Raw materials for making sliced duck with lees:

1 cooked and fat duck (about 500g), 50% coriander, 1% ginger, 50% dry starch, 50% Xiangzao, 0.5g wuxiangfen, 15% Shaojiu, 15% sugar, 15% white soy sauce, 0.5g monosodium glutamate, 0.5g sesame oil and 750% peanut oil (about 60g consumption).

The processing steps are as follows

1. Remove the head, feet and big bones of the cooked duck and cut it into 4 large pieces. Heat peanut oil (25g) over medium heat. Stir in minced ginger and lees, then add duck, sugar, five spice powder, Shaoxing wine and soy sauce. Simmer over low heat for 20 minutes. Mix well with monosodium glutamate. Remove the juice and add dry starch.

2. Put the pan on a high heat, add peanut oil and heat it to 60%. Deep fry the duck pieces in the pan until crisp. Pour them into a colander to drain the oil. Sprinkle with sesame oil. Then cut them into 5 cm long and 0.33 cm wide slices and put them on a plate. Wash coriander and garnish with the side of the plate.

The characteristics of Zaopian duck are as follows

It is light red in color, crisp in skin, tender in meat, fragrant in lees, sweet, fresh and refreshing.

Sliced duck with lees

Zaopian duck is a famous traditional dish in Fujian Province. This dish is light red in color, crisp in skin, tender in meat, fragrant in lees, sweet, fresh and refreshing. One tender duck (about 500g) is cooked and fattened. Ingredients: 50 grams of coriander. Seasoning: 1 g ginger powder, 50 g dry starch, 50 g Xiangzao, 0.5 g Wuxiang powder, 15 g Shaojiu, 15 g Sugar, 15 g white soy sauce, 0.5 g monosodium glutamate, 0.5 g sesame oil, 750 g peanut oil (about 60 g consumption).

essential information

Recipe name: sliced duck

Fujian Cuisine

Type and local characteristics

Its basic characteristics are light red color, crisp skin, tender meat, rich and fragrant lees, sweet, fresh and refreshing

Basic materials

1 mature and fat duck (about 500g). Ingredients: 50 grams of coriander. Seasoning: 1 g ginger powder, 50 g dry starch, 50 g Xiangzao, 0.5 g Wuxiang powder, 15 g Shaojiu, 15 g Sugar, 15 g white soy sauce, 0.5 g monosodium glutamate, 0.5 g sesame oil, 750 g peanut oil (about 60 g consumption).

Production method

(1) Remove the head, feet and big bones of the duck and cut it into 4 large pieces. Heat peanut oil (25g) over medium heat. Stir in minced ginger and lees, then add duck, sugar, five spice powder, Shaoxing wine and soy sauce. Simmer over low heat for 20 minutes. Mix well with monosodium glutamate. Remove the juice and add dry starch. (2) Put the pan on a high heat and heat the peanut oil to 60%. Deep fry the duck in the pan until crisp. Pour in a colander to drain the oil. Pour in sesame oil. Then cut it into 5 cm long and 0.33 cm wide slices and put on a plate. Wash coriander and garnish with the side of the plate.

Core tips

This paper introduces in detail the making method and category, making technology, main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, making method and various nutritional components of Zaopian duck.

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