How to make a plate duck How to make a plate duck delicious

Wash it and cut it into pieces.

Put chicken essence and monosodium glutamate on a plate, and add some chili powder

Then use it to steam for dozens of minutes.

How to cook sauce plate duck? Clean the duck, add bean paste, light soy sauce and oyster sauce cooking wine to marinate together, and then put it on the fire to dry and bake, and then it can be baked.

The practice of Fujian snack plate duck is described in detail.

Region: Fujian snacks.

Process: Baking method.

Ingredients: 10 ducks (each weighing 2000-2500 grams), 500 grams of refined salt, 100 grams of garlic, minced ginger and chili pepper, 50 grams of monosodium glutamate, five-spice powder and sesame oil.

Presentation of the Plate Duck: The Plate Duck is also called"Preserved duck"It is a salted duck made of fresh duck by pickling, plate drying and shaping, etc., which can be stored for a long time and transported far away, the meat is fresh and fragrant and tender, the skin is white and the meat is red, it can be eaten after steaming, it can also be used as a raw material for dishes, there are many famous products, and the flavors are different. Every lunar month, after the end of agricultural activities, every household in the countryside has the habit of pickling duck, and Zhenghu duck is the most famous, one is the thick meat; Second, the skin of the dried meat is smeared with a layer of sesame oil, which not only increases the fragrance, but also prevents flies from getting maggots; The third is to use rapeseed husks for baking, and the finished product has a strong aroma.

Features of the Plate Duck:

The meat is firm, fat but not greasy, thin but not firewood, and the fragrance is timeless.

Teach you how to make a duck and how to make a duck.

1.Peel and mash the garlic, chop the chili pepper, put the minced garlic, ginger, chili, five-spice powder, refined salt, etc. into the large vat, add 25 kg of water and mix well.

2.The meat duck is slaughtered, disemboweled, washed, the wings, palms, and lower jaw tongue are cut off, and they are put into a well-seasoned jar to marinate for 24 hours and then taken out, and the duck is stretched out into a plate shape with small bamboo strips.

3.Burn charcoal in the hearth, then cover the charcoal ash into a semi-open flame, put iron bars on the charcoal, and bake the duck on the iron bars for about an hour. Pay attention to observe the turning at any time to make the baking even, prevent burning, take it out when it is golden brown, and let it cool for packaging.

4.When eating, put the duck in a pot and steam it for 5-8 minutes, take it out and let it cool, cut it into slices or blocks and serve it on a plate.

Essentials of making a plate duck:

1.The amount of seasoning should be increased appropriately and can be recycled, but the seasoning needs to be increased appropriately when used for the second time;

2.When roasting, dehydrate over medium heat first, and then dry over low heat, and use a rotating grill to suspend the grill for better results.

Ingredients: 1 duck, 3 bean curd bamboos, 1 pickled pepper, 1 red pickled pepper, 1 shallot, 5 slices of ginger, 10 dried chili peppers, 3 celery, 1 tablespoon chili paste, 2 tablespoons of white wine, 1 tablespoon monosodium glutamate, 2 tablespoons light soy sauce, 1 gram of pepper.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Chop the duck into small pieces suitable for eating and soak in water for 2 hours. Let the duck meat absorb water to restore the elasticity of the meat, then boil the water for 10 minutes and remove it for later use.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

While soaking the duck, remember to soak the yuba in the water as well.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Soak the yuba for eight minutes, wring out the hot oil in the water pan and fry it slightly until golden brown and remove it for later use.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Then start processing the ingredients, cut the dried chili peppers and knead them out of the chili seeds.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Stir-fry the dried ginger slices in hot oil in a pan, turn to low heat, add the dried chili peppers and garlic and stir-fry until fragrant.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Pour in the duck meat and stir-fry a few times.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Add the water that has not covered the duck meat [about three or four bowls], and add the seasonings light soy sauce, monosodium glutamate, pepper, and chili paste.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

When the juice is reduced, pour in the white wine and green and red pepper slices and stir-fry. Finally, add the celery and green onion and stir-fry before cooking.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

A very delicious plate duck dish, so that there is no need to go back to steaming.

Plate duck, a famous dish in southern China, is also a specialty of Jiangsu, Fujian, Jiangxi and other provinces. Duck is a pickled food made of duck, which is divided into two types: duck and spring duck. Because its meat is delicate and tight, the fragrance is rich, and it has "dry, plate, crispy, rotten, and fragrant", like a board', hence the name plate duck.

Ingredients: 1 duck.

Seasoning] 2 slices of ginger, 2 cloves of garlic, a little Sichuan pepper, an appropriate amount of dried chili, an appropriate amount of cooking wine, 2 persimmon peppers, an appropriate amount of sugar, and 1 onion.

Steps:1Chop the duck on the sauce board, put a few pieces of ginger slices at the bottom of the plate, and pour a spoonful of cooking wine;

2.Steam on high heat for about half an hour;

3.Green pepper onion wash and cut into cubes, prepare a little, ginger, garlic slices, and dried pepper peppercorns;

4.Heat the pot on the fire, add a little oil, and stir the ginger and garlic, chili flakes and peppercorns over low heat;

5.Pour in the green peppers and fry the onion cubes until they are broken;

6.Pour the steamed duck pieces into the pot, add a little sugar and stir-fry slightly.

1. Prepare a small piece of ginger, wash the ginger and scrape off the skin, then cut it into small slices, take a ceramic disc, and spread the ginger slices on the bottom; Prepare some ducks, cut the ducks into small pieces, the ducks are harder, it is best to have a bone chopping knife or a heavier knife, it will be easier to cut, and stack the duck pieces on the top.

2. Pour some oil on the duck, a little salt, soy sauce, cooking wine, vinegar, etc., take a steaming layer, put the disc into the steaming layer, you can put it together when Li Chongchi cooks rice, and you can also consider wrapping a layer of plastic wrap, so that the heat effect is better.

3. Handle other ingredients while steaming the duck, prepare a small piece of carrot, peel off the skin with the skin, then wash it and cut it into thin slices.

4. Prepare a bell pepper, wash the bell pepper, then cut it in half, remove the inner seeds, then remove the stem and bottom, and cut it into small pieces.

5. After the meal is ready, take out the duck, so that the ingredients of the base plum are ready, and prepare a few accessories: ginger, garlic, dried chili, and deal with them separately. Start stir-frying, turn on the induction cooker, add a little oil to the pot, add the accessories and stir-fry for a while.

6. Pour in the green peppers and carrot slices first, stir-fry for a while, add salt, cooking wine, vinegar, etc. to adjust the taste when the green peppers and carrots are seven or eight minutes cooked, and then pour in the steamed duck in front.