Agate wild duck slices

Method of agate wild duck slice:

Raw materials for making agate wild duck slices:

Cooked duck breast meat 100g. There are 6 pieces of tofu skin, 25g chestnut meat, 25g water chestnut and 10g green vegetables. Soy sauce 10g, refined salt 2G, monosodium glutamate 2.5G, scallion 3G, Shaojiu 10g, clear soup 350g, dry starch 15g, wet starch 25g, cooked vegetable oil 1000g (about 100g), cooked lard 25g, sesame oil 5g.

Steps for making agate wild duck slices:

Tear the duck meat into strips, add dry starch and mix well. After moistening the bean curd skin, tear off the side tendons and cut each into 6 parts. Peeled and sliced water chestnuts. Heat the frying pan over medium heat, add vegetable oil to 60% heat (about 150 ℃), divide the duck slices in the oil pan, fry them until they are crusted, and remove them with a colander (the oil in the pan is used for frying tofu skin). Take another wok, heat it over medium heat, add 25g lard, stir in Scallion until fragrant, that is, add Shaojiu and clear soup, take out scallion, add soy sauce, refined salt, water chestnut slices, chestnut slices, green vegetables, bring to a boil, add monosodium glutamate, thicken with wet starch, pour in duck slices, sprinkle with sesame oil, and serve in a bowl. Heat the vegetable oil on the medium heat, loosen the bean curd skin and fry it until golden brown. Then take it out and put it in another bowl and serve it with duck slices. Feed the duck when it is ready

Agate wild duck slices

Agate wild duck slice is a dish. Its main ingredients are cooked wild duck breast meat, bean curd skin, chestnut meat, etc. Its seasonings are refined salt, monosodium glutamate, soy sauce, etc. it is made by frying the duck until it is shelled and then firing it over medium heat.

Raw materials

Cooked duck breast meat 100g. There are 6 pieces of tofu skin, 25g chestnut meat, 25g water chestnut and 10g green vegetables. Soy sauce 10g, refined salt 2G, monosodium glutamate 2.5G, scallion 3G, Shaojiu 10g, clear soup 350g, dry starch 15g, wet starch 25g, cooked vegetable oil 1000g (about 100g), cooked lard 25g, sesame oil 5g.

Production process

Tear the duck meat into strips, add dry starch and mix well. After moistening the bean curd skin, tear off the side tendons and cut each into 6 parts. Peeled and sliced water chestnuts. Heat the frying pan over medium heat, add vegetable oil to 60% heat (about 150 ℃), divide the duck slices in the oil pan, fry them until they are crusted, and remove them with a colander (the oil in the pan is used for frying tofu skin). Take another wok, heat it over medium heat, add 25g lard, stir in Scallion until fragrant, that is, add Shaojiu and clear soup, take out scallion, add soy sauce, refined salt, water chestnut slices, chestnut slices, green vegetables, bring to a boil, add monosodium glutamate, thicken with wet starch, pour in duck slices, sprinkle with sesame oil, and serve in a bowl. Heat the vegetable oil on the medium heat, loosen the bean curd skin and fry it until golden brown. Then take it out and put it in another bowl and serve it with duck slices. When eating, pour the duck slices and the sauce into the tofu bowl, which makes a hissing sound.

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