Pancake duck

Cake duck method:

Raw materials for making pancake duck:

A wild duck 50g, peeled pork 75g, pig fat 50g, cooked bamboo shoots 30g, Shuifa mushroom 25g, Congjie 10g, ginger 10g, soy sauce 25g, sugar 7.5G, refined salt 2.5G, Shaojiu 20g, sesame oil 10g, peanut oil 45g.

Processing steps of pancake duck

Feather the duck, wash it and rinse it with water. Put the fat meat of wild duck and pig into a water pot, boil it, skim the foam, take it out and wash it, tie it three times tightly with rope, put the duck breast down into a casserole with bamboo grate at the bottom, and put the fat meat on both sides of wild duck. Add soy sauce, sugar, refined salt and Shaojiu to the original soup pot and bring to a boil. Pour into the casserole, add Congjie and ginger. Press the duck with a flat plate, cover it with medium heat and bring to a boil. Move to low heat for 1 hour and remove the Congjiang. Chop pork into rice, put it into a bowl, mix well with seasoning, and make a long round meat cake. Heat the pan on the fire, add oil, fry the meat cake into golden yellow, add Shaojiu, soy sauce, sugar and pork soup, bring to a boil, and simmer for 3 minutes. Pour the duck into the casserole, then put the casserole on the fire and simmer for 1 hour until the duck is crispy. Remove

The characteristics of pancake wild duck are as follows

The color is brown, the duck meat is crispy and boneless, the meat cake is rosin, and the soup is fresh and thick.

Pancake duck

Pancake wild duck is a traditional and famous dish in Jiangsu Province, which belongs to Jiangsu cuisine. The main ingredient is wild duck. The ingredients are peeled pork, pig fat with skin, cooked winter bamboo shoots, watery mushrooms and so on. The seasonings are scallion, soy sauce, sugar and so on.

Raw materials

Wild duck: 50 grams. There are 75 grams of pork streaky without skin, 50 grams of fat with skin, 30 grams of cooked bamboo shoots and 25 grams of Shuifa mushroom. Congjie 10g, ginger 10g, soy sauce 25g, sugar 7.5G, refined salt 2.5G, Shaojiu 20g, sesame oil 10g, peanut oil 45g.

Production process

The wild duck dry ham to hair, governance net, into the water to rinse blood. Put the fat meat of wild duck and pig into a water pot, boil it, skim the foam, take it out and wash it, tie it three times tightly with rope, put the duck breast down into a casserole with bamboo grate at the bottom, and put the fat meat on both sides of wild duck. Add soy sauce, sugar, refined salt and Shaojiu to the original soup pot and bring to a boil. Pour into the casserole and add onion and ginger. Press the duck with a flat plate and cover it with medium heat. After boiling, move it to low heat and smoke for 1 hour. Remove the onion and ginger. Chop pork into rice, put it into a bowl, mix well with seasoning, and make a long round meat cake. Heat the pan on the fire, add oil, fry the meat cake into golden yellow, add Shaojiu, soy sauce, sugar and pork soup, boil and simmer for 3 minutes. Pour the duck into the casserole, and then simmer on the fire for 1 hour until the duck is crisp and out of the fire. Take out the fat meat and bamboo mat, remove the tie rope, put the duck breast up, and put the bamboo shoots and mushrooms. Put the frying pan on the fire, add the oil, fry the scallion, pour into the casserole, cover the pan, simmer over low heat, remove the cover, and drizzle with sesame oil.

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