Braised duck with yellow rice wine

Stewed duck with yellow rice wine

Raw materials for stewing duck with yellow rice wine:

1 duck (1.5-2kg), 900g vegetable oil (actual consumption about 120g), 300g cooking wine, 25g green onion and ginger, 12g salt, 15g wet starch, 25g soy sauce and 2G pepper powder. 5 grams of monosodium glutamate, a little sugar, water amount.

Process of stewed duck with yellow rice wine:

1. Remove the internal organs, feet, tongue, duck Sao and wing tip of the slaughtered duck, clean and control the moisture, rub the duck with salt, and then apply soy sauce to soak for a while. Make ducks golden with hot vegetable oil.

2. Put a bamboo grate on the bottom of an aluminum pot, put the duck back up on the grate, add the cracked green onion, ginger, cooking wine, pepper, sugar and water, bring to a boil over high heat, skim the foam and simmer over low heat for about 3 hours.

3. Lift the bamboo grate, remove the duck, remove the green onion and ginger, turn the cooked duck into a plate, thicken the juice, thicken it with wet starch, add monosodium glutamate and pour it on the duck.

Characteristics of yellow rice wine stewed duck

Beautiful color, bright red, crispy taste.

Braised duck with yellow rice wine

Stewed duck with yellow rice wine has a bright red color and a crispy taste.

Raw materials

One duck (1.5-2 kg) was used as the main ingredient. Seasoning: 900 grams of vegetable oil, 300 grams of cooking wine, 25 grams of green onion and ginger, 12 grams of salt, 15 grams of wet starch, 25 grams of soy sauce and 2 grams of pepper powder. 5 grams of monosodium glutamate, a little sugar, water amount.

Production process

(1) Remove the internal organs, feet, tongue, duck Sao and wing tip of the slaughtered stuffed duck. Clean and control the moisture. Rub the duck with salt and then dip it in soy sauce for a while. Make ducks golden with hot vegetable oil. (2) In an aluminum pot, place the duck on the grate with its back up. Add the cracked green onion, ginger, cooking wine, pepper, sugar and water. Bring to a boil over high heat. Remove the foam and simmer over low heat for about 3 hours. (3) Pick up the bamboo grate, remove the duck, remove the green onion and ginger, turn the cooked duck into a plate, thicken the juice, thicken it with wet starch, add monosodium glutamate, and cook it on the duck.

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