Braised diced duck with oil skin

Stewed diced duck with oil skin

The raw materials used to make stewed diced duck skin are as follows:

Half a duck (about 1kg), 2 oil skins, 10g chicken oil, 10g cooking wine, 10g monosodium glutamate, 10g ginger water, 7g salt, proper amount of wet starch and 750g chicken soup.

Processing steps of stewed diced duck oil skin:

1. Soak the oil skin in warm water and cut it into elephant eye pieces.

2. Wash the duck, put it into the pot, cook it until 90% rotten, remove it and cut it into dice.

3. Put chicken soup, ginger water, monosodium glutamate and salt on the frying spoon. At the same time, put sliced oil and diced duck into the soup. After the soup is boiled, skim the foam, thicken with wet starch and drizzle with chicken oil.

The skin characteristics of stewed diced duck are as follows

Smooth skin, delicious soup and mellow duck meat.

Braised diced duck with oil skin

(1) Soak the oil skin in warm water and cut it into elephant eye pieces.

(2) Wash the duck, put it into the pot, cook until 90% rotten, remove the bone and cut into dice.

(3) Add chicken soup, ginger water, monosodium glutamate and salt to the stir fry spoon. At the same time, add sliced oil and diced duck into the soup. After the soup boils, skim off the foam, thicken with wet starch and drizzle with chicken oil.

essential information

Stewed diced duck with oil skin

[cuisine] all

[taste characteristics] smooth skin, delicious soup and mellow duck meat.

Raw materials

The main ingredient is half a duck (about 1kg) and two oil skins. Seasoning chicken oil, cooking wine, monosodium glutamate, ginger water 10 g each, salt 7 g, wet starch amount, chicken soup 750 G.

Production process

(1) Soak the oil skin in warm water and cut it into elephant eye pieces.

(2) Wash the duck, put it into the pot, cook until 90% rotten, remove the bone and cut into dice.

(3) Add chicken soup, ginger water, monosodium glutamate and salt to the stir fry spoon. At the same time, add sliced oil and diced duck into the soup. After the soup boils, skim off the foam, thicken with wet starch and drizzle with chicken oil.

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