Taste: Sauce-flavored craft: Sauced duck after steaming Foshan bamboo. Material: main ingredient: duck 1500g.
Seasoning: monosodium glutamate 3g, salt 5g, vermilion sauce 1 00g, garlic (white skin) 5g, soy sauce10g, sugar15g, cooking wine15g, sesame oil 5g and pepper1g. Teach you how to make Foshan bamboo sauce duck and how to make Foshan bamboo sauce duck delicious. 1. Cut off the fat and tender duck, take out the internal organs, chop off the feet, wash and dry the water;
2. Spread the washed duck skin with soy sauce evenly, fry it in a boiling oil pan until golden brown, take it out and put it in a basin;
3. Add monosodium glutamate, salt, soy sauce, minced garlic, sugar, cooking wine, pepper and sesame oil to the post-sauce, mix well and smear it on the inside and outside of the duck's abdominal wall.
4. Stir-fry the onion and ginger and put them into the duck's belly;
5. After the duck is smeared with sauce, add onion and ginger, steam in a cage for about an hour, take it out, and remove the onion and ginger;
6. Cut off the duck head and tail, cut the duck body into pieces and put it in the basin. Put the duck head and tail into a duck shape, and pour the original juice on the duck noodles. Tips for making Foshan bamboo sauce duck: 1. This product is mainly steamed by big fire. When the water boils, put it in a cage and steam it quickly to keep it fresh and tender.
2. Because of the frying process, it is necessary to prepare 1500g vegetable oil. The practice of preserved duck introduces the dishes and their functions in detail: private cuisine, pickles, nourishing and health care recipes, invigorating spleen and appetizing recipes, and malnutrition recipes.
Taste: Salty and umami flavor technology: preserved duck making material: main ingredient: duck 1750g.
Seasoning: 250 grams of salt features: delicious and sweet, bright skin color. Teach you how to cook preserved duck, how to cook preserved duck delicious 1. Slaughter and wash the duck to remove internal organs and dirt.
2. Cut off the wings of the slaughtered duck and the feet below the knee.
3. Slaughter the duck from the tail thigh to the neck wishbone and break the chest.
4. Cut off the ribs on both sides from the neck with a knife, and cut off six or seven ribs.
5. Then cut the duck's chin and tongue from the duckbill.
6. Wipe the duck's head and neck evenly with 200 grams of refined salt, and then put a pinch of salt on the wings and leg bones with 50 grams of refined salt. Marinate the duck overnight.
7. The next day, soak the salted duck in cold water for about two or three hours until the salty taste of the duck has faded, then take it out of the pot and expose it to the sun.
8. When drying dried salted duck, first spread the duck's inner cavity upward with a bamboo curtain with sparse eyes, then dry it in the sun for two hours, and then turn the duck's back upward for shaping, which looks like Duck Nan'an and has a good shape. When you feel comfortable, put on a rope loop and hang it with a bamboo pole before drying.