Stewed wild duck

Pot roast duck method:

Raw materials for making pan roast wild duck:

There are 2 ducks (about 1.5kg) and 4 eggs. Cooked large oil 800g (actual consumption is about 60g), salt and monosodium glutamate 5g each, soy sauce 40g, onion and ginger 10g each, cooking wine 70g, two large materials, cinnamon 1 small piece, wet starch 35g, sugar 10g.

The processing steps of pot roast wild duck are as follows:

1. Cut the wild duck along its back, wash it clean, put it in a boiling water pot, and then take it out and put it into a casserole. Add monosodium glutamate, scallion, cooking wine, soy sauce, salt, sugar, rice, cinnamon and a certain amount of water. Stew it in a small fire and put it in a large plate. Remove the bone and flatten it. Leave the head. Paste it with eggs and wet starch and pour it on the wild duck meat.

2. Heat the frying spoon, add the cooked oil, heat the oil, put the duck into the spoon, and fry both sides. Then add large oil to fry the duck until golden yellow. Remove the oil and cut it into strips about 2cm wide and 5cm long. Then set the plate according to the shape of the whole duck and split the duck head in half. Serve with salt and pepper, sweet sauce, one dish above.

The characteristics of pot roast wild duck are as follows

The color is golden, crisp and delicious.

Stewed wild duck

Pot roast wild duck is a famous traditional dish. This dish is golden and delicious. "Pan Shao" is a good cooking technique of Henan cuisine. It is called "Pan Shao", which is actually a combination of boiling, steaming and frying. Pot roast wild duck is a traditional famous product, with onion, sweet sauce, unique flavor.

essential information

Pot roast wild duck

Jiangsu cuisine

[taste characteristics] the color is golden, crisp and delicious.

Raw materials

The main ingredient is 2 ducks (about 1.5kg) and 4 eggs. Seasoning 800 grams of cooked oil (actual consumption of about 60 grams), 5 grams of salt and monosodium glutamate, 40 grams of soy sauce, 10 grams of green onion and ginger, 70 grams of cooking wine, 2 large ingredients, 1 small piece of cinnamon, 35 grams of wet starch, 10 grams of sugar.

Production process

(1) Cut the wild duck along its back, wash it clean, put it in a boiling water pot, and then take it out and put it in a casserole. Add monosodium glutamate, scallion, cooking wine, soy sauce, salt, sugar, rice, cinnamon and a certain amount of water. Stew it in a small fire and put it on a large plate. Remove the bone and flatten it. Leave the head behind. Mix the paste with eggs and wet starch and pour it on the wild duck meat. (2) Heat the frying spoon, add the cooked oil. After the oil is hot, put the duck into the spoon and fry it yellow on both sides. Then add large oil to fry the duck until golden yellow. Remove the oil and cut it into strips about 2cm wide and 5cm long. Then set the plate according to the shape of the whole duck and split the duck head in half. Serve with salt and pepper, sweet sauce, one dish above.

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