Szechuan cuisine C0228 steamed duck to be prepared

Dish number: Sichuan cuisine C0228

Dish name: steamed duck

Ingredients: 1 net stuffed duck.

Accessories: 50 ml of cooking wine, 10 grams of monosodium glutamate, 30 grams of salt, 20 grams of ginger, 30 grams of green onion, a little pepper, soup to taste.

Preparation method

1． The duck is dissected to remove the internal organs, feet, tongue, duck cheeks and a section of the wing tip, wash with water, control the moisture, put it in boiling water to remove the blood, rinse with water after fishing out, and control the moisture.

2． Rub the duck with salt, marinate in a jar with your back up, and add cooking wine, green onions, ginger, pepper and clear soup.

3． Seal the jar tightly on the drawer, steam on high heat for 2 to 3 hours, remove, remove the lid, skim off the emulsion, add MSG and adjust the saltiness.

【Nutritional effect】This dish has the effect of replenishing blood and water, nourishing the stomach and rejuvenating.