Roast duck

Roast and stew duck:

Raw materials for roast duck:

A roast duck (weighing about 1500 grams), 25 grams of cooked ham slices, 30 grams of cooked winter bamboo shoots slices, 15 grams of Shuifa mushroom, 30 grams of Shaojiu, 7.5 grams of refined salt, 25 grams of monosodium glutamate, 1 onion knot, 25 grams of ginger slices and 200 grams of pork soup.

The procedure of roast and stewed duck is as follows:

Cut off the head and neck of the roast duck, put it on the bottom of the casserole, put the duck on top (breast up), and then arrange the ham, mushrooms and bamboo shoots on the duck breast neatly, add Shaojiu, refined salt, monosodium glutamate, scallion, ginger and pork soup, cover the pot, steam for about 2 hours with high heat until crisp, take out, and pick out the ginger and scallion.

Characteristics of roast and stewed duck

Crispy and mellow, delicious, fat and tender, delicious, suitable for all ages.

Roast duck

Roast duck is a famous traditional dish in Jiangsu Province. Crispy and mellow, delicious, fat and tender, delicious, suitable for all ages. Cut off the head and neck of the roast duck, put it on the bottom of the casserole, put the duck on top (breast up), and then arrange the ham, mushrooms and bamboo shoots on the duck breast neatly, add Shaojiu, refined salt, monosodium glutamate, scallion, ginger and pork soup, cover the pot, steam for about 2 hours with high heat until crisp, take out, and pick out the ginger and scallion.

essential information

[taste characteristics] crispy and mellow, delicious, fat and tender, delicious, suitable for all ages.

Raw materials

A roast duck (weighing about 1500 grams). 25 grams of cooked ham slices, 30 grams of cooked bamboo shoots slices, 15 grams of watery mushrooms. Shaojiu 30g, refined salt 7.5G, monosodium glutamate 25g, onion 1, ginger 25g, pork soup 200g.

Production process

Cut off the head and neck of the roast duck, put it on the bottom of the casserole, put the duck on top (breast up), and then arrange the ham, mushrooms and bamboo shoots on the duck breast neatly, add Shaojiu, refined salt, monosodium glutamate, scallion, ginger and pork soup, cover the pot, steam for about 2 hours with high heat until crisp, take out, and pick out the ginger and scallion.

Longitude: 104.06573486

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