The production process of white cut duck, the practice of white cut duck How to make white cut duck

Take a clean small bowl, then add the chopped shallots, ginger, garlic, fried soybeans, stir well, make a sauce, then put in an appropriate amount of seafood soy sauce, white vinegar, white sugar, salt, monosodium glutamate, and then pour in the duck soup that has just cooled, dry chili noodles, stir well, and finally add an appropriate amount of vegetable oil after preheating the pot, and pour it directly on the chili noodles after the oil is heated and stir evenly.

Finally, add an appropriate amount of rattan pepper oil and stir well.

Ingredients: Several fresh duck legs. Ingredients:

Four cloves of garlic, one ginger, one shallot, and an appropriate amount of soybeans. Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of white vinegar, appropriate amount of monosodium glutamate, appropriate amount of white sugar, appropriate amount of rattan pepper oil, appropriate amount of Sichuan pepper powder, appropriate amount of vegetable oil, appropriate amount of chili powder.

The specific method of white cutting duck is as follows: cut off the duck tail, tear off the fat, carefully pluck off the fine hair, wash the blood and control the moisture. Prepare a large pot of water, pat a piece of ginger, tie the ginger knot, put it in, and bring the water to a boil.

During the boiling process, the duck should be treated, and the salt should be wiped into the inner cavity of the duck with a handful of salt, so as to remove the fishy smell.

Ingredients: half a duck, ginger, salt.

Light soy sauce, sugar, cooking wine, garlic.

Sesame oil The practice of white cut duck.

Half of the duck is washed, put it directly into the pressure cooker without cutting it, and add water to less than two-thirds of the duck (because the white-cut duck duck soup is not much to drink, so you don't need to add too much water).

Add five or six slices of ginger, cooking wine, appropriate amount of salt, a small amount of sugar, and a little light soy sauce.

Cook over high heat. Cook until it starts to bubble up, turn off the heat, simmer for three minutes, and then continue to turn on the high heat. And so on three times. Turn off the fire directly after the last big fire.

Wait for a while until there is no gas in the pressure cooker and you can boil the pot. Remove the duck and place in a cool place.

Cut into cubes and serve on a plate. The leftover duck soup can be used as a substitute for water when cooking other dishes, which will make the dish taste more delicious.

Sauce: light soy sauce, sesame oil press 4:1. Add minced garlic.

In summer, the weather is hot and dry, and most people hate oil smoke, and the practice of white cutting, in addition to eliminating oil smoke, is delicious to make, original, and cold to eat is also very appetizing. And how to make the most nutritious white-cut duck with the most nutritious meat taste the best, which is also a question? Today, I will provide one of the methods of white duck cutting, and let's learn how to cut white duck below!

Method: In kilograms of water, add ginger (wash and pat flat), add salt and monosodium glutamate, put grass fruit, sand ginger, tangerine peel, cinnamon, and bay leaves in a soup bag (there are fewer spices here, and it will not stain the brine, so you don't need to put it in a soup bag), boil and boil for 30 minutes to become white cut chicken water.

Application: Almost all white-cut products such as marinated white-cut chicken, white-cut duck, etc.

White cut dipping recipe:

Ingredients: 500 grams of peeled and beaten ginger, 250 grams of green onion (shallot), 80 grams of salt, 30 grams of sugar, 100 grams of monosodium glutamate, 50 grams of chicken essence, 3 grams of pepper, 5 grams of sand ginger powder, about 20 grams of sesame oil.

Method: Put about 500 grams of peanut oil in a pot and boil to 185 degrees (subject to green smoke), then pour the oil into the raw materials, stir well to make a special ginger and onion juice.

Application: As a dipping sauce for lo-mei such as white-cut chicken.

Method: 1) Remove all the internal organs of the duck, including the throat, lungs and duck fat, remove the excess stray hair, remove the duck feet, clean and drain.

2) Prepare the white cut dipping brine.

3) Bend the drained duck's head to the duck's back, first put the duck's neck into the boiling soaking brine for 4 seconds to set, then release the hand and put the whole duck into the boiling white cut soaking brine for 30 minutes on slow fire, remove and drain.

Finally, teach you a small way to detect how to cook the duck, first you can use a bamboo skewer to insert the marinated duck breast, and then pull it out, if there is no blood flowing out, then the duck is cooked. In addition, according to the method shared, you can change it slightly according to your personal taste, and the taste may be more delicious. However, although the white-cut duck is delicious and nutritious, no matter how good it is, you can't eat too much, otherwise it will backfire.

The nutritional content of ducks is also very high, and they often eat some goose meat, which can nourish yin and blood, clear deficiency and fire. So what is the pure method of cutting duck in Guangdong Province? Let's discuss the detailed process below.

Cuisine: Duck with white cuts.

Prepare food in advance:

Ingredients: Several fresh duck legs.

Seasoning: 4 cloves of garlic, 1 ginger slice, 1 green onion, appropriate soybeans.

Auxiliary materials: edible salt, light soy sauce, white rice vinegar, chicken essence, sugar, pepper oil, peppercorns, edible oil, pepper noodles.

Method: The first step is to prepare all the necessary supplies and be in a reserved situation. In the second step, peel and clean the shallots, peel and clean the ginger slices, and peel and clean the garlic.

The third step is to clean the fresh duck legs, then put them in a clean pot, add an appropriate amount of cold water, put in two ginger slices, and bring the fire to a boil. Then use a rice spoon to remove the upper layer of suspended solids, and then cover the large pot again and cook for about 10 minutes.

Step 4: Turn off the heat and simmer again for 10 minutes. Step 5: Remove the boiled duck legs and put them in cold water, where they can be removed and placed on a clean plate after about 10 minutes, which will make the goose taste even more delicious.

Step 6: Take a clean small plate, then add the chopped green onions, ginger slices, garlic, fried soybeans, stir well, and serve with the sauce. Step 7, then put in the appropriate light soy sauce, white rice vinegar, sugar, edible salt, chicken essence, and then pour in the duck soup that has not long cooled, dried chili powder, and stir well. Step 8: Add an appropriate amount of cooking oil after heating the pot, and pour it on the chili powder immediately after the oil boils and stir well.

Finally, add an appropriate amount of pepper oil and mix well.

The ninth step is to take out the boiled goose meat and put it on a plate, cut it into a small piece after refrigeration, and dip it in the best sauce. That delicious and delicious white-cut duck is ready, and everyone can enjoy it happily.

Introduction to white-cut duck.

White-cut duck is a traditional Han dish in Zhanjiang, Guangdong, which belongs to the Cantonese cuisine. This dish is one of the most common Cantonese duck dishes. The meat is delicate, lubricated and sweet, no smell, nourishing the stomach, dissolving phlegm and relieving cough, nourishing yin and moisturizing the lungs.

In addition to seafood, white-cut chicken, and white-cut dog in Zhanjiang, white-cut duck is also famous for its "fragrant".

The process of making white-cut duck.

1. Put the washed duck legs into a pot of cold water, throw two slices of ginger into it at the same time, boil over high heat, skim off the surface foam with a spoon, and then cook over medium heat for 10 minutes to turn off the heat.

2. Don't open the lid after turning off the heat, still cover the lid and simmer for 10 minutes, you can pierce it with chopsticks, and there is no blood coming out, and the duck meat is basically cooked.

3. Take out the duck legs and chill them in cold water for 10 minutes to make the duck skin crispier and the duck meat firm.

4. Remove (don't pour out the duck soup, it's quite delicious, you can eat duck soup with noodles like this).

5. Preparation of dipping sauce: chop the shallots, ginger and garlic finely (garlic is best to use a pounded garlic bowl, the flavor of the pounded garlic juice is richer than that of a knife), and crispy soybeans (optional, in order to increase the fragrance, it can also be replaced with fried peanuts) together in a small bowl.

6. Then add 2 tablespoons of seafood soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 2 tablespoons of salt, 1 2 tablespoons of monosodium glutamate, and then pour in a small amount of cold duck soup and mix thoroughly.

7. 2 tablespoons dried chili noodles.

8. In another pot, pour in an appropriate amount of oil, boil until 7 to 8 are hot, pour on the chili noodles and mix well.

9. Finally, add 1 tablespoon of rattan pepper oil, and a bowl of dipping sauce that combines "sour, spicy, numb, and fragrant" is OK.

10. After the cooked duck leg is cooled, chop it into even small pieces, and then dip it in the sauce and eat.

1. Ingredients: half a duck, appropriate amount of oil, appropriate amount of salt, appropriate amount of chives, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of white sugar.

2. Clean the duck and cut it from the middle (if the capacity of the pot is large enough, you can not cut it).

3. Prepare green onions, ginger and star anise.

4. Add the duck and the ingredients from step 2 to the pot, and add the water that covers the duck. Add an appropriate amount of cooking wine, you can improve the flavor and remove the smell, cover the lid and boil, after the water boils, turn to medium heat, boil for 10 minutes, turn over, cook for another 10 minutes, and then turn off the heat and simmer for 5 minutes.

5. After boiling, take it out and soak it in ice water for a while.

6. Smear a layer of sesame oil on the surface.

7. Cut the minced garlic and green onion, add a little sugar and an appropriate amount of fine salt.

8. Put a tablespoon of oil in a pot and bring to a boil.

9. Slowly pour the oil into a bowl. Then add an appropriate amount of light soy sauce and mix well with sesame oil to form a dipping sauce.

10. Finally, chop the duck into pieces and dip it in the sauce.

The ingredients used for white-cut duck include: duck, sesame seeds, chili, green onion, ginger, garlic, coriander, sesame oil, light soy sauce, salt, etc. White-cut duck belongs to Cantonese cuisine, is a special dish in Zhanjiang City, Guangdong Province, China, its meat is delicate, no smell to grip, smooth and sweet taste.

It should be noted that the duck should not be salted during the boiling process, otherwise the taste of the duck meat will be more chai.

In Zhanjiang, Guangdong Province, in addition to the white-cut duck quietly blocking the celebration, there are also seafood, white-cut chicken, white-cut dog and other delicacies.

White-cut duck is very important in the selection of materials, Zhanjiang people generally choose local fine-bone farm ducks, never use feed ducks and big-bone ducks.