Full table of Manchuria: The ingredients and methods of Sichuan cuisine "braised duck loin"

Braised duck loin is a dish made of duck loin, cooking wine, ginger juice, monosodium glutamate, etc.

Production materials

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Ingredients: duck loin 150 g

Seasoning: 10 grams of cooking wine, 10 grams of ginger juice, 2 grams of monosodium glutamate, 25 grams of duck oil, 30 grams of starch (corn), 2 grams of salt

Preparation method

1. Wash the duck loin, boil thoroughly in boiling water, clean water and cool;

2. Cut the duck waist to remove the thin skin;

3. Slices of winter shoots and shiitake mushrooms into small oblique slices;

4. Sit on a spoon and heat, pour in the chicken broth, add cooking wine, salt and ginger juice to bring to a boil;

5. Add duck loin, orchid slices and shiitake mushrooms, skimming off the foam;

6. Add MSG and milk, form a light sauce with water starch, drizzle with duck oil and plate.