Sixi duck originated from Shandong folk, often used for festive banquets as a big dish, is one of the characteristic traditional dishes in Shandong region, belongs to the Lu cuisine. It is popular all over the Shandong Peninsula and has a strong local atmosphere. The name is "Four Joys", that is, the four happy events of life in song Hongmai's "Four Joy Poems" contained in Song Hongmai's "Essays on Rong Zhai": "After a long drought and sweet rain, he knows what he knows in his hometown." Cave house flower candle night, when the gold list is inscribed". This poem was compiled into popular books during the Ming Dynasty, so it was widely recited by the people and took the name of the dish.
This dish is exquisitely made, the process is more complicated, the duck is pickled, then fried in hot oil, to remove the fishy bad taste, and make it colored, and then simmered in a casserole. The adult dish is rich in nutrients and is especially suitable for the elderly.
< h2 class="title-text" > practice</h2>
<h3 class="title-text" > ingredient preparation</h3>
Ingredients: duck (1000 g), pork ribs (pork belly) (300 g);
Excipients: starch (broad beans) (13 g);
Seasoning: salt (10 g), sugar (20 g), monosodium glutamate (3 g), green onion (15 g), rice wine (10 g), ginger (15 g), peppercorns (10 g), sesame oil (3 g), star anise (10 g), peanut oil (100 g), cinnamon (10 g);
<h3 class="title-text">
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<h3 class="title-text" > production steps</h3>
1. Split the duck from the back, connect the duck breasts, cut off the large bones with the root of the knife, and remove the tongue in the mouth; Pork belly with skin cut into 1.5 cm cubes;
3. Marinate the diced pork and duck in soy sauce for 10 minutes, then remove and dry;
4. Put peanut oil in the wok, when the medium heat is 90%, fry the duck and pork pieces into brown-red, and the hot fried duck is fished out of the control oil;
5. Take a casserole dish and wash it, pin the duck palm duck neck in the duck breast, and put the casserole pot face down;
6. Place pork, green onion, ginger pieces, peppercorns, star anise and cinnamon on top of the duck;
7. Stir in the clear soup with sugar, salt, monosodium glutamate and rice wine into a casserole dish, simmer for 2 hours on low heat until cooked, and remove;
8. Fish out the stewed duck, the skin is facing down in the large fish dish, and the pork is placed around the duck;
9. Pour the remaining soup into the pot and bring to a boil, adjust the taste with wet starch to form a first-class mustard, add sesame oil and pour over the duck.
< h3 class="title-text" > considerations</h3>
1. Fry the duck in hot oil to make it colored. Simmer in a casserole dish, the meat is soft and tender. The remaining juice is hooked, hanging all over the duck body, and the taste is strong and fresh;
2. Due to the frying process, 1500 grams of peanut oil should be prepared.