Golden Bull Duck [Zhejiang]

【Dish name】

Taurus duck

【Cuisine】

Zhejiang cuisine

【Type】

Chickens and ducks

【Allusions】

"The lake has a golden bull, ancient sight, deification is unpredictable, the lake is named Yan." (Notes on the Water Classics). West Lake, known as "Golden Bull Lake" in ancient times. It is said that the golden bull lying in the West Lake, when the weather is dry and the water is shallow, will hold its head high, roar and groan, and open its mouth to spit out clear water, so that the West Lake will reappear a flood of blue waves. At that time, there was a corrupt official who wanted to sacrifice the golden bull to the emperor regardless of the lives of the people, but the golden bull was furious, and the mouth spewed a big wave, and the corrupt official was swept to the bottom of the lake and drowned. Since then, the West Lake has been more beautiful and moving.

【Raw Materials】

Ingredients: 1 live duck (weighs about 2250 g), 400 g. Ingredients: Purple kohlrabi 25 g, net green cabbage leaves 250 g, hog fat 50 g.

Seasoning: 25 grams of green onion, 1 green onion knot, 1 piece, 10 grams of cooking wine, 5 grams of soy sauce, 5 grams of salt, 2 grams of monosodium glutamate, 50 grams of sesame oil, 1000 grams of oil (about 100 grams).

【Production process】

1. Slaughter the duck, remove the hair, and remove the whole duck bone. The fracture is cut off in the upper half, and the lower half is retained for the shape of the "cow leg"; the duck's beak is cut off from the nostril, split into two pieces, and used for cow ear modeling; the tip is cut off at the second section for bull horn modeling. The whole duck is then marinated with salt and MSG.

2: Cut the purple kohlrabi and raw fat into strips, add the green onion, fry in the pot, put it in the belly of the duck after cooling, and knot in the neck of the duck. Cut the green leaves into strips, fry them into loose vegetables and set aside.

3. Pose the duck in the shape of a lying cow. And the legs are arranged in a ox leg bend, tied with hemp rope, placed in a colander, and blanched in a pot of boiling water to promote its shape. Then put into a large basin, add shallots, blocks, cooking wine, add water until submerged, basket steamed over high heat, pour into a colander, pick off the green onions, drain the water, smear with soy sauce, put into an 80% hot oil pot, fry until golden brown and plate. The two pieces of duck beak and wing tips are chopped off, smeared with soy sauce and fried in a frying pan, the duck beak is inserted into the duck ear hole to make the cow nose, and the wing tip is inserted into the duck eye socket to make the horn. Grease and pine the greens around the "lying cow", and it is ready.

【Features】

Unique shape, golden color, crispy.

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