Steamed duck

Steamed duck method:

Raw materials for steamed duck:

1 duck (2kg), 50g cooking wine, 10g monosodium glutamate, 30g salt, 20g ginger, 30g green onion, a little pepper, and a proper amount of soup.

Processing steps of steamed duck:

1. Dissect the duck's internal organs, feet, tongue, duck Sao, and a section of the tip of the wing, wash with water, and control the moisture. Then, boil the duck in the boiling soup, remove the blood, rinse it with water and control the water as dry as possible.

2. Knead the duck with salt, marinate it with back up for a while, add cooking wine, green onion, ginger, pepper and clear soup, put them in the drawer, steam them with boiling water for 2-3 hours, remove them, skim the cream, add monosodium glutamate and make them salty.

Characteristics of steamed duck

The meat is soft and delicious.

Steamed duck

Steamed duck is a famous traditional dish. Its meat is delicious, soft and rotten. Cut the duck's internal organs, feet, tongue, duck Sao, and a section of the tip of the wing. Wash with water and control the moisture. Then, boil the duck in the boiling soup, remove the blood, rinse it with water and control the water as dry as possible. Knead the duck with salt, put it back up in the jar and marinate it for a while. Then put cooking wine, green onion, ginger, pepper and clear soup on it. Seal the jar tightly and put it on the drawer. Steam it with boiling water for 23 hours. Take it out, remove the cover of the sealed soup, skim the cream, add monosodium glutamate and make it salty.

Dish name

Steamed duck

Cuisine

Sichuan cuisine

[raw materials]

The main ingredient is one duck (about 2kg). Seasoning: 50g cooking wine, 10g monosodium glutamate, 30g salt, 20g ginger, 30g green onion, a little pepper, and a proper amount of soup.

[production process]

(1) Cut the duck's internal organs, feet, tongue, duck Sao, and a section of the tip of the wing. Wash with water and control the moisture. Then, boil the duck in the boiling soup, remove the blood, rinse it with water and control the water as dry as possible.

(2) Knead the duck with salt, put it back up in the jar and marinate it for a while. Then put cooking wine, green onion, ginger, pepper and clear soup on it. Seal the jar tightly and put it on the drawer. Steam it with boiling water for 23 hours. Take it out, remove the cover of the sealed soup, skim the cream, add monosodium glutamate and make it salty.

Longitude: 104.06573486

Latitude: 30.65946198