Lucky Fortune Eight Treasure Duck

Lucky Fortune Eight Treasure Duck

1. Duck bone removal method and operation steps:
1. Remove the internal organs of the duck and wash the blood;

2. 2. Remove duck subcutaneous lymph and body fat, etc.;

3. 3. Use scissors to cut off the tail vertebrae and peel off the flesh;

4. 4. Cut off the leg joints with scissors;

5. 5. Peel off the bones and flesh of the duck vertebrae and pull the duck neck out;

6. 6. Removal of subcutaneous lymph in duck neck and body fat;

7. 7. Use scissors to cut off the duck neck from one inch below the duck head (at the bottom of the opening of the duck head and neck);

8. 8. Peel off the bones and flesh of duck legs;

9. 9. Take out the duck leg bones that have been stripped of flesh;

10. 10. Peel off the roots and flesh of duck wings;

11. 11. Strip the duck breast bone and flesh;

12. 12. Take out the root bones of the duck wings;

13. 13. Collect the duck bones and boil the soup for later use;

14. 14. Check whether the epidermis of the duck's abdomen is damaged;

15. 15. Check whether the skin on the back of the duck is damaged;

16. 16. Put the processed duck into the scallion ginger salt cooking wine slurry for 30-60 minutes;

17. 17. After washing the blood glutinous rice, soak it with clean water for 4-5 hours (preferably soak overnight);

18. 18. After washing the red beans, soak in water for 4-5 hours;

19. 19. After washing the peanuts, soak them in water for 4-5 hours;

20. 20. Peel and wash the ginkgo fruit for later use;

21. 21. Peel the chestnut, wash and cut into cubes;

22. 22. After washing the soybean blood, soak it in water for 4-5 hours;

23. 23. After thawing frozen peas, wash them and set aside;

24. 24. Wash dried shiitake mushrooms after soaking in warm water;

25. 25. Cut the washed shiitake mushrooms into cubes;

26. 26. Wash the dried chicken thighs after soaking in warm water;

27. 27. Wash and dice onions;

28. 28. Wash the ham with warm water and dice;

29. 29. Wash and dice the refined meat;

30. 30. Dice garlic ham sausage;

31. 31. Wash the shrimp and dice;

32. 32. Put the processed eight kinds of ingredients in the side dish for use;

33. 33. Place the diced onion, ginger, and peas on the side dish for later use;

34. 34. Put the soaked peanuts, soybeans, and red beans into the microwave steaming bowl, and add appropriate amount of water;

35. 35. Put the steaming bowl in the microwave oven;

36. 36. First use the high-power microwave oven, steam for 10 minutes, and then switch to medium-high power to cook the ingredients;

37. 37. Take out the cooked ingredients;

38. 38. Wash the cooking ingredients with clean water, and drain the water for later use;

39. 39. Put the soaked blood glutinous rice into a microwave steaming bowl, and add an appropriate amount of water (the water is not easy to hide the rice noodles);

40. 40. Put the blood glutinous rice steaming bowl into the microwave oven;

41. 41. Use the microwave oven to steam for about 15 minutes;

42. 42. Take out the steamed blood glutinous rice and wait for it to cool;

43. 43. Pour oil into the pot and stir fragrant green onion and ginger;

44. 44. Add onion and stir-fry, then add peas and stir-fry;

45. 45. Add eight kinds of ingredients to the pot and stir fry;

46. 46. Add Shaoxing rice wine to stir-fry all kinds of diced meat until the color changes;

47. 47. Add dark soy sauce, thirteen incense, pepper powder, white sugar and stir fry for color;

48. 48. After seasoning with light soy sauce, add appropriate amount of duck bone soup;

49. 49. Cover the pot and bring it to a boil over high heat, then turn it to a low heat and simmer for about 20 minutes;

50. 50. After the ingredients are cooked thoroughly and taste, pour in scallion oil and MSG to taste;

51. 51. Stir-fry the seasoned ingredients evenly;

52. 52. Put the ingredients on a plate; 55. Place the ingredients in a ventilated place to cool;

53. 53. Put the ingredients on a plate; 55. Place the ingredients in a ventilated place to cool;

54. 54. Put the processed and cooked ingredients, 40% blood glutinous rice, 20% ginkgo fruit and peanuts, and 40% cooked eight-treasure ingredients into a large bowl;

55. 55. Mix the eight treasures ingredients thoroughly;

56. 56. Dry the processed ducks with water;

57. 57. Put the duck and Babao ingredients on a clean table;

58. 58. First tie the opening of the duck neck with red silk thread, and then fill the duck body with the eight treasures ingredients by hand;

59. 59. Fill the opening with the ingredients and leave a certain space for sealing;

60. 60. Adjust the ingredients at the opening and close the opening;

61. 61. Suture the opening with a toothpick;

62. 62. Eat more meat when sewing, so as not to stretch it out due to the shrinkage of the epidermis during cooking;

63. 63. After the duck is sewn, adjust the internal ingredients by hand and check whether the duck's abdomen is damaged or not;

64. 64. Place the sorted duck on the tray with the back side up;

65. 65. Take a large pot and add water to a boil;

66. 66. Put the processed duck into boiling water and scald until the duck skin is tight (or pour it with boiling water);

67. 67. Put the duck out of the water and put it in the steaming tray;

68. 68. After the duck has cooled slightly, shape the duck head and duck neck with a toothpick;

69. 69. Coat the whole body of the duck with soy sauce;

70. 70. If you apply soy sauce to the salty sauce for the first time, you can apply it again after a while;

71. 71. Add peanut oil to the pot to heat, and prepare a small spoon for the oil;

72. 72. Place the duck in the fence, and when the oil temperature is about 150 degrees, put the duck together with the fence into the oil pan, and fry the skin of the duck abdomen (be careful not to stick the fence and duck);

73. 73. After the duck belly is fried, remove the duck from the oil surface, and then use a small spoon to pour hot oil on the duck skin until golden brown;

74. 74. Place the fried duck belly down in the steaming dish;

75. 75. Seal the duck with plastic wrap;

76. 76. Put the sealed duck into the steamer;

77. 77. Put the lid on the pot and boil it on high heat, then steam for 3 hours;

78. 78. Then add water halfway and check and steam for about 1 hour;

79. 79. After the duck is steamed, wait for the steamer to cool slightly before opening the lid;

80. 80. Take out the Eight Treasure Duck with a bowl clamp;

81. 81. Pour the steamed eight-treasure duck juice into a bowl;

82. 82. The fresh-keeping film of the steaming pan should be kept intact to keep warm and moisturize;

83. 83. Pour the original eight-treasure duck juice into the pot;

84. 84. After boiling, add onion ginger juice, white sugar, and monosodium glutamate to taste;

85. 85. Thicken the starch with water and pour the oil into the bowl;

86. 86. After the "Eight Treasure Duck" is on the table, use a spoon to drizzle the marinade;

87. 87. After the "Eight Treasure Duck" is on the table, use a spoon to drizzle the marinade;

88. 88. Drench the marinade thoroughly;

89. 89. The marinade should be poured in the right amount and not too much, but too little, it will be boring when eating thick duck meat;

90. 90. Take out the sealed toothpicks one by one;

91. 91. Divide the "Eight Treasure Duck" with a dining knife into six, eight, ten, and twelve pieces as needed;

92. 92. The effect of filling ingredients on the neck of "Eight Treasure Duck";

93. 93. "Eight Treasure Duck for Lucky Money and Treasures" The eight treasures in the body are crisp but not rotten;

94. 94. "Eight Treasure Duck for Lucky Money and Treasures" filled with eight treasures in the belly but not rotten;

95. 95. Duck legs and eight-treasure ingredients in the body;

96. 96. The eight treasures at the duck neck and neck crop are full of ingredients;

97. 97. History and Culture Eight Treasure Duck

The glutinous rice eight-treasure duck, a famous dish in the Qing Dynasty, was originally a special dish in Suzhou, Jiangsu. According to the "Jiangnan Festival as usual meal base file" during the Qianlong South Tour in the first month of the 30th year of Qianlong,'On the 25th of the first month, Suzhou made Pufujin glutinous rice duck, Wannianchun stew, spring bamboo shoots dried duck, bird's nest chicken silk' Among them,'Nuo Mi Babao Duck' was the most famous traditional dish in Suzhou at that time. The Qing Dynasty "Tiao Ding Ji" and "Tong Qiao Yi Zhao Lu" both recorded the "Eight Treasure Duck" dish and its preparation method. Qianlong has become a famous dish in the palace.

Shanghai Old Restaurant Eight Treasure Duck'Eight Treasure Duck' is a famous dish of various restaurants in Shanghai, but it is best cooked in Shanghai Chenghuangmiao Old Restaurant, so it is praised by gourmets as a must-see at home and abroad.

98. 98. The origin of the Eight Treasure Duck of the Old Shanghai Hotel:

In the early 1920s, there were no eight-treasure ducks in old restaurants. One day, the shopkeeper listened to customers in the shop hall and talked about how the eight-treasure duck in a certain shop was delicious. In order to prosper the business, the owner took a chef dressed up as a customer to taste it, and brought back an eight-treasure duck for detailed analysis and research. On the basis of absorbing the cooking skills of others, they have made improvements in the operation process and materials: first improve the traditional bone removal method of the eight treasure duck, use the boned duck to open the back, fill in the ingredients, buckle in the wrist, and seal it with cellophane ; Then, change from burning to steaming. In this way, the duck shape is plump and plump, the original juice is prominent, and the whole house is fragrant when it comes out of the basket, and then topped with shrimp and green beans prepared with steamed duck raw brine, making the finished product more colorful. Suddenly, the old restaurant "Eight Treasure Duck" became famous.