Cantonese style braised stuffed duck

Cantonese style roast duck filling method:

Raw materials for making Cantonese style roast duck

A light duck (weighing about 2.5 kg is appropriate), 15 grams of sugar, 50 grams of cooking wine, 10 grams of pepper powder, 5 grams of monosodium glutamate, 10 grams of sugar, 100 grams of soy sauce, onion, ginger and garlic.

The processing steps of Cantonese style roast duck are as follows:

1. Put the duck on the chopping board, take out the viscera from under the wings, wash it clean, and then scald it with boiling water to tighten the duck skin, then spread the sugar evenly on the duck, and hang it up to dry.

2. Put sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, scallion, ginger, garlic and other seasonings in a bowl, mix well, and then pour into the duck belly.

3. Roast the duck until the skin is crisp and the color is even.

4. Cut the roast duck into pieces, place it in the shape of the original duck, and pour the marinade in the duck belly.

The characteristics of Cantonese style roast duck are as follows

With long fish plate, the shape is beautiful, the color is golden, the skin is crisp and the meat is fragrant.

Cantonese style braised stuffed duck

Cantonese style roast duck is a famous traditional dish in Guangdong Province. With long fish plate, the shape is beautiful, the color is golden, the skin is crisp and the meat is fragrant.

Put the duck on the chopping board, take out the viscera from under the wings, wash it clean, and then scald it with boiling water to tighten the duck skin. Then spread the sugar evenly on the duck and hang it up to dry. Put sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, scallion, ginger, garlic and other seasonings in a bowl, mix well, and then pour into the duck belly. Roast the duck until the skin is crisp and the color is even. Cut the roast duck into pieces, place it in the shape of the original duck, and pour the marinade in the duck belly.

raw material

The main ingredient is a light duck (weighing about 2.5 kg). Seasoning: 15g sugar, 50g cooking wine, 10g Zanthoxylum powder, 5g monosodium glutamate, 10g sugar, 100g soy sauce, proper amount of onion, ginger and garlic

Production process

(1) Put the duck on the chopping board, take out the viscera from under the wings, wash it clean, and then scald it with boiling water to tighten the duck skin. Then spread the sugar evenly on the duck and hang it up to dry. (2) Put sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, scallion, ginger, garlic and other seasonings in a bowl, mix well, and then pour into the duck belly. (3) Roast the duck until the skin is crisp and the color is even. (4) Cut the roast duck into pieces, place it in the shape of the original duck, and pour the marinade in the duck belly.

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