Steamed duck with wine

Steaming duck with wine

Raw materials for steaming duck with wine:

Fat duck 1, Xianglu, net winter bamboo shoots each 50 grams, net spinach core 4, Baijiu 100 grams, salt 20 grams, ginger block 15 grams, 25 grams of onion, MSG 7 grams.

The process of steaming duck with wine:

1. Peel the winter bamboo shoots, beat them loose and break them into pieces by hand. Take out the internal organs from the back of the duck, chop off the back bone and leg bone, remove the duck Sao, clean it and put it into the boiling water pot. Remove and add the pears and ginger, onion, salt, winter bamboo shoots and baijiu. Seal the mouth of the pot with oil paper or other articles and steam for 2 hours.

2. Put the steamed duck into the soup pot. Strain the original soup of steamed duck into a frying spoon, add mushrooms, bamboo shoots and spinach core, boil over high heat, and then pour the soup and vegetables on the duck.

Characteristics of steamed duck with wine:

The wine is strong and the meat is tender and delicious.

Steamed duck with wine

Steaming duck with wine is a home-made dish. The main ingredient is duck, which is cooked with beer and green onion.

Material Science

One Ziguang duck is about 1250 grams, 20 grams of green onion, 25 grams of Shuifa mushroom, 15 grams of ginger, 150 grams of beer, 1000 grams of clear soup, 4 grams of refined salt, 1 gram of monosodium glutamate and 10 grams of sesame oil.

practice

1. Remove the tail of the duck. Cut the scallion into sections. Slice ginger. Duck into the boiling water pot to blanch the blood foam, remove and wash.

2. Fill the duck's head into the duck's belly from the back opening, put the breast upward into the container, and add clear soup, mushrooms, beer, scallion, ginger and refined salt.

3. Put the container into the steamer and steam until rotten. Take out and add monosodium glutamate.

4. Remove the scallion and ginger slices and pour in sesame oil.

The soup is clear and delicious, the duck is crispy and fragrant.

The duck is steamed over high heat and covered with cellophane. The length of time depends on the tenderness of the duck.

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