Local flavor refreshments meet In Jiangsu Province
(14) Three sets of ducks in Yangzhou
This is a unique traditional local dish in Yangzhou. During the Qianlong period of the Qing Dynasty, there were only "two sets of ducks", which later evolved into "three sets of ducks", and "five sets of ducks" appeared in the late Qing Dynasty. Two sets of ducks are set of domestic ducks, and three sets of ducks are three sets of domestic ducks, wild ducks, and vegetable pigeons. The five sets of ducks are made by putting geese on the outside of three sets of ducks, and the innermost layer is made of yellow finches. The goose meat is poor and the body is too large, far less popular than three sets of ducks. This dish has been passed down for a long time, and the health care family has said: "Rotten boiled old male duck, the effect is better than ginseng", indicating that the effect of eating duck is comparable to eating ginseng and astragalus. Wild duck meat is tight and fragrant, for the best in food, pigeon meat is not only delicious, but also can adjust lean qi, three birds eat together, its taste is good, the nutritional value is high, it is conceivable.
【Raw Materials】
Fat duck 1 2.5 kg
Light wild duck 1 750 g
Light pigeon 1 250 g
Shiitake mushrooms 50 g
Bamboo shoot slices 150 g
Cooked ham slices 150 g
Ginger chunks 5 g
Shallot knots 10 g
Rice wine 100 g
Refined salt 6 g
【Method】
1. Cut off the neck bone from the knife edge of the light duck, open the duck slice with your hand, cut it with a knife while turning over, separate the bone and flesh, cut it until the thigh is not ended, cut off the skeleton, then remove the leg bone, cut off the duck, and then turn the duck skin back to restore the original state. Remove the liver and gallbladder, peel the dirt, wash it with the duck, wash it once in a pot of boiling water, and then wash it thoroughly.
2. Use the above method to remove the bones of the wild ducks and pigeons as a whole and wash them. The pigeon is put into the belly of the wild duck from the mouth of the wild duck knife, and the appropriate amount of mushrooms, ham slices, and bamboo shoot slices are filled into the gap in the belly of the wild duck, and then the wild duck is put into the belly of the domestic duck by the duck knife edge, and a small amount of shiitake mushrooms, ham slices, and bamboo shoot slices are filled in the wild duck belly, and the light duck knife edge is mixed together, and it becomes a complete set of three ducks, and put it into the boiling water pot to blanch it slightly.
3. Put the duck belly down, with the gizzard, the liver into the sand pot with bamboo pads, add ginger pieces, green onion knots, rice wine, pour into water, boil over medium heat, skim off the floating water, cover a disc, and then cover with a lid, that is, use a small heat to simmer (about three hours), turn the duck over, chest up, pick out the green onions, ginger and bamboo pads, fish out the gizzard, cut the liver into slices, spread the remaining mushrooms, ham slices, bamboo shoot slices together on the duck, add salt, and simmer over low heat for about half an hour, together with the casserole to cook.
【Features】
Domestic duck fat and fragrant, wild duck tight and fresh, pigeon meat loose and mellow, soup fresh, from the outside and inside, a dish of three flavors, lunch feast are suitable, the most suitable for winter.