Banquet Classic Dishes "suzhou Duck Fang"

Name: Banquet Classic Dishes "suzhou Duck Fang"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces of 400g Boneless duck breast; 120g Green Shrimp Meat; 25g Cooked Pine Nuts; 2g pepper; 1 Bay leaf; 2g star anise; 2g Cinnamon; 30g Scallion; 10g Sliced ginger; 2g salt; 2g MSG; 15g Shao wine; Some Dry starch; Some Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

There are many classic dishes in "Su Cuisine". Today, I will introduce a dish that is not common in general restaurants, called "Suzhou Duck Fang". Its crispy skin and tender texture are very good! I recommend it to everyone.
The main raw materials for making this "Suzhou Duck Recipe" are duck breast with skin, fresh green shrimp and cooked pine nuts. In terms of taste and taste, it can be regarded as the finest in fried dishes. It is somewhat similar to the "Peach kernel duck recipe" in the official cuisine, but it is much better than the "Peach kernel duck recipe".
To make this dish, whole duck can be used for more people, or duck breast or duck leg can be used for fewer people. The main methods are as follows! "

Banquet Classic Dishes "suzhou Duck Fang"

1. Marinate the duck; sprinkle in a little Shao wine first.

Banquet Classic Dishes "suzhou Duck Fang" recipe

2. Sprinkle in a little salt and rub it again and again with your hands.

3. Sprinkle a little pepper after kneading.

4. Sprinkle a little more MSG.

5. Put green onions, ginger, star anise, cinnamon, bay leaves, pepper, etc. on the duck and marinate for two hours.

6. Remove the shrimp meat, wash the intestines, and put it in a food processor. Put a little green onion, ginger, and salt in it.

7. Add a few drops of Shao wine.

8. Sprinkle a little salt.

9. Scoop a teaspoon of dried starch.

10. The cooking machine uses high-speed whipping of the shrimp meat into minced shrimps, and set aside after whipping.

11. Put the marinated duck breast in the cage.

12. Cover the pot and steam for 90 minutes.

13. After steaming, take out and pick out all the spices.

14. Let the duck meat cool.

15. Then add a little dry starch.

16. Spread the minced shrimp on the duck meat.

17. After wiping the minced shrimp, sprinkle the pine nuts on it and press it firmly with your hands.

18. Heat the oil in a pan and add the duck side for frying.

19. Fry until the skin on the duck side is burnt and crispy, then turn it over and continue frying.

20. After deep-fried, take it out, cut the duck cubes on the chopping board into suitable size plates, and finally, you can serve it with a little embellishment. The operation is all completed.

Tips:
The characteristics of this dish: golden color, pine nut fragrance, crispy skin and tender filling, very delicious.

Tips;

1. Duck breasts are sold in major supermarkets, and whole ducks can also be used.

2. You must marinate for a while before steaming, and the marinade for a longer time will taste better.

3. The prepared duck has a crispy skin and tender meat. Therefore, in the process of frying, you must first fry the noodles and pour hot oil on the surface of the duck with a spoon to shape it as quickly as possible, and then turn it over. Then continue frying the side with shrimp paste until it is golden and ready to be out of the pot.

The banquet dish "Suzhou Duck Fang" of Su cuisine with a large stir-fry spoon is ready. It tastes crispy and delicious, and it tastes delicious, for your reference!

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Banquet Classic Dishes "suzhou Duck Fang"

Ingredients

Banquet Classic Dishes "suzhou Duck Fang"

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