Dongting wild duck

Methods of Dongting wild duck:

Raw materials for making Dongting wild duck:

One fresh wild duck (weighing about 1500 grams), 200 grams of winter bamboo shoots, 150 grams of ground vegetables, 150 grams of peanut oil, 30 grams of cooking wine, 8 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of pepper, 15 grams of green onion, 15 grams of ginger, 10 grams of cinnamon, 25 grams of soy sauce, 5 grams of sugar, 25 grams of wet starch, 500 grams of Pu Tang, 15 grams of sesame oil.

The processing steps of Dongting wild duck are as follows:

1. Roll the bamboo shoots into pieces with a knife. Pick and wash the vegetables. Cut the scallion into sections, and break the rest of the scallion and ginger.

2. Remove the coarse hair of wild duck, chop off the head and feet, burn down the fluff on the fire, scrape and clean it with warm water, open the cavity from the back and spine, remove the internal organs, clean the bone, chop it into 4cm square, put it into a cold water pot, cook it, take it out, wash it twice to remove the bloody smell, and then drain the water with a colander.

3. Bring the peanut oil to a boil, stir fry the green onion and ginger, add the wild duck pieces to stir up the fragrance, cook the cooking wine, then add the winter bamboo shoots, refined salt, sugar, soy sauce and soup, put them into the casserole after boiling, simmer for about 1 hour with low heat until they are crisp.

4. When eating, put oil into the pot and heat it to 60%. Stir fry the local vegetables with refined salt to make the edges. Then pour the duck meat and winter bamboo shoots into the pot

The characteristics of Dongting wild duck are as follows

Wild ducks are rich in protein, carbohydrate, inorganic salt and vitamins. According to traditional Chinese medicine, wild duck tastes sweet and enters spleen, stomach, lung and kidney channels. It has the effect of Tonifying Qi, clearing food and stomach, promoting hydrolysate. Wild duck is a kind of migratory bird. It breeds in the north in spring and summer, and overwinters in the south in autumn and winter. The area of Dongting Lake in Hunan Province is the place where wild ducks often live for the winter. This dish is a famous dish in Northern Hunan and Dongting Lake area, with red sauce, crisp texture and delicious taste. In particular, wild duck meat and vegetables (that is, shepherd's purse) mixed to eat, is unique flavor.

Dongting wild duck

Wild ducks are rich in protein, carbohydrate, inorganic salt and vitamins. According to traditional Chinese medicine, wild duck tastes sweet and enters spleen, stomach, lung and kidney channels. It has the effect of Tonifying Qi, clearing food and stomach, promoting hydrolysate. Wild duck is a kind of migratory bird. It breeds in the north in spring and summer, and overwinters in the south in autumn and winter. The area of Dongting Lake in Hunan Province is the place where wild ducks often live for the winter. This dish is a famous dish in Northern Hunan and Dongting Lake area, with red sauce, crisp texture and delicious taste. In particular, wild duck meat and vegetables (that is, shepherd's purse) mixed to eat, is unique flavor.

Food materials

Main ingredients: 1 fresh wild duck (weighing about 1500 g).

Ingredients: 200g winter bamboo shoots and 150g local vegetables.

Seasoning: 150g peanut oil, 30g cooking wine, 8g refined salt, 2G monosodium glutamate, 1g pepper, 15g scallion, 15g ginger, 10g cinnamon, 25g soy sauce, 5g sugar, 25g wet starch, 500g Pu soup, 15g sesame oil.

Making method

1. Roll the bamboo shoots into pieces with a knife. Pick and wash the vegetables. Cut the scallion into sections, and break the rest of the scallion and ginger.

2. Remove the coarse hair of wild duck, chop off the head and feet, burn down the fluff on the fire, scrape and clean it with warm water, open the cavity from the back and spine, remove the internal organs, clean the bone, chop it into 4cm square, put it into a cold water pot, cook it, take it out, wash it twice to remove the bloody smell, and then drain the water with a colander.

3. Bring the peanut oil to a boil, stir fry the green onion and ginger, add the wild duck pieces to stir up the fragrance, cook the cooking wine, then add the winter bamboo shoots, refined salt, sugar, soy sauce and soup, put them into the casserole after boiling, simmer for about 1 hour with low heat until they are crisp.

4. When eating, put oil in the pot, when it is 60% hot, stir fry the local vegetables with refined salt, then pour the duck meat and winter bamboo shoots into the pot, add monosodium glutamate and pepper, thicken with wet starch, pour sesame oil, and put them into the plate

Longitude: 104.06573486

Latitude: 30.65946198