Stewed duck

Stewed duck

Raw materials for stewed duck:

A light fat duck (weighing about 2500 grams), 25 grams of ham, 15 grams of Shuifa mushroom slices, 12 grams of refined salt, 30 grams of Shaojiu, 25 grams of green onion, 25 grams of ginger and 3 grams of monosodium glutamate.

Processing steps of stewed duck

Kill the duck and wash it. Bring to a boil in a cold water pan until the blood is broken. Remove and wash. Put the boiled duck into the casserole, and then sift in the original duck soup. Add sliced ham and mushrooms, add refined salt, Shaoxing wine, scallion and ginger. Steam for about 2 hours. Take out the scallion and ginger and add monosodium glutamate.

Characteristics of stewed duck

The soup is clear and mellow. The duck meat is crisp and rotten, and the shape of the duck is complete. It is a good duck dish with beautiful shape and taste.

Stewed duck

Stewed duck is a traditional dish in Jiangsu Province. The soup is clear and delicious. The duck meat is crisp and rotten, and the shape of the duck is complete. It is a good duck dish with beautiful shape and taste. Kill and lift the ducks. Bring to a boil in a cold water pan until the blood is broken. Remove and wash. Put the boiled duck into the casserole, and then sift in the original duck soup. Add sliced ham and mushrooms, add refined salt, Shaoxing wine, scallion and ginger. Steam for about 2 hours. Take out the scallion and ginger and add monosodium glutamate.

essential information

Stewed duck

Jiangsu cuisine

[taste characteristics] the soup is clear and mellow, the duck meat is crisp and rotten, and the shape of the duck is complete. It is a good duck dish with beautiful shape and taste

Raw materials

A light fat duck (weighing about 2500 grams). Ham 25 grams, water hair mushroom 15 grams. 12 grams of refined salt, 30 grams of Shaojiu, 25 grams of scallion, 25 grams of ginger, 3 grams of monosodium glutamate.

Production process

Kill and lift the ducks. Bring to a boil in a cold water pan until the blood is broken. Remove and wash. Put the boiled duck into the casserole, and then sift in the original duck soup. Add sliced ham and mushrooms, add refined salt, Shaoxing wine, scallion and ginger. Steam for about 2 hours. Take out the scallion and ginger and add monosodium glutamate.

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