Roast duck

The method of roast duck is as follows

Raw materials for duck Cooking:

350 grams of fat roast duck and 75 grams of winter bamboo shoots. 5 grams of refined salt, 30 grams of sugar, 3 grams of monosodium glutamate, 25 grams of soy sauce, 100 grams of chicken soup, 15 grams of vinegar, 25 grams of wet starch, 500 grams of peanut oil (actual consumption of 50 grams), 25 grams of cooked duck oil.

The processing steps are as follows:

Slice the duck meat into 3.5cm long, 2cm wide and 0.4cm thick slices. Cut the bamboo shoots into slices and set aside. Heat the pan over a high heat. Ladle in peanut oil. When it is 60% hot (about 150 ℃), add the sliced winter bamboo shoots to drain the oil. Put bamboo shoots in the original pot, add refined salt, sugar, monosodium glutamate, soy sauce, chicken clear soup, bring the soup to a boil, pour in the duck slices, add vinegar, thicken with wet starch, pour in the cooked duck oil, and serve as a dish.

Roast duck

Roast duck is a famous local traditional dish in Jiangsu Province. It is characterized by red and bright color, rich flavor, sweet and sour taste, and long aftertaste. The production process is to cut the duck into 3.5cm long, 2cm wide and 0.4cm thick slices. Cut the bamboo shoots into slices and set aside. Heat the pan over a high heat. Ladle in peanut oil. When it is 60% hot (about 150 ℃), add the sliced winter bamboo shoots to drain the oil. Put bamboo shoots in the original pot, add refined salt, sugar, monosodium glutamate, soy sauce, chicken clear soup, bring the soup to a boil, pour in the duck slices, add vinegar, thicken with wet starch, pour in the cooked duck oil, and serve as a dish.

raw material

350 grams of fat roast duck and 75 grams of winter bamboo shoots. 5 grams of refined salt, 30 grams of sugar, 3 grams of monosodium glutamate, 25 grams of soy sauce, 100 grams of chicken soup, 15 grams of vinegar, 25 grams of wet starch, 500 grams of peanut oil (actual consumption of 50 grams), 25 grams of cooked duck oil.

Longitude: 104.06573486

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