This fairy duck, eating very soft and sticky, is a classic Sichuan dish, although it is usually rare, but the method is not very complicated, but also a very high-end table dish, very suitable for holidays or when a guest comes to show a good cooking skill.
Ingredients: 1 duck weighs about 2 pounds, pork belly, shiitake mushrooms, pork tongue, winter shoots, ham, broth, carrots, lettuce, ginger, green onion, peppercorns, cooking wine, caramel, oil, pepper, starch
method:
1. Remove the duck from the guts, wash and set aside
2, Rinse the ginger and green onion and set aside
3, cut the pork tongue, winter shoots, ham straight knife into slices, pork belly, shiitake mushroom oblique knife cut into slices, set aside
4. Wash and slice carrots and lettuce
5, Take a pot, boil a pot of boiling water, pour in ginger, green onion, peppercorns, blanch the duck to remove the fishy smell, about 10 minutes or more, fish out.
6, blanch the duck with caramel
7, take a pot, pour in the oil, heat the oil, but the oil temperature can not be too high, used to drizzle on the duck with caramel, to keep pouring,
8, until the duck is drizzled to a pale golden brown and then placed on the plate
9, take a gauze, put the cut pig tongue, winter shoots, ham, pork belly, shiitake mushrooms spread on the gauze, a piece of pig tongue and then put a piece of pork belly, shiitake mushrooms, ham, winter shoots, put on in turn, first lay a layer, and then lay a layer on this layer
10, then put the duck on top, the duck belly should be on top of the laid ingredients, and then wrap the gauze and wrap it tightly
11, add stock, salt, pepper, cooking wine, and add some caramel to tone (so that the color of the steaming will look better), stir well
12. Pour over the ducks
13, add ginger, green onion
14: Put the bandaged duck in the steamer basket and steam it for about 3 hours
15. Untie the gauze and flip it over and buckle it on the plate.
16, then pour the steamed duck juice into the pot, add the carrots, lettuce down and blanch the water.
17, put the fished carrots and lettuce on the duck.
18, then use starch water to tick the thin mustard
19, pour onto the duck
This poured "fairy duck" not only looks very beautiful, but also tastes fat but not greasy. Ham increases the aroma, shiitake mushrooms increase the umami taste, and through steaming, its taste can enter the duck, eat the mouth slag, mouth left fragrant, is very suitable for a family of young and old or hospitality of a hard dish.