Three sets of duck, as the name suggests, has three sets of cuisines cooked together, these three foods are vegetable duck, plate duck, pigeon, the combination of dishes is "three sets of duck" is one of the Huaiyang cuisine, in Jiangsu Yangzhou, Gaoyou area development, has become a local traditional dish. In ancient times, Yangzhou and Gaoyou were rich in Gaoyou duck (in ancient times, Yangzhou and Gaoyou were rich in hemp ducks, and now Yangzhou and Gaoyou areas are specialized in breeding, because Gaoyou breeding has the widest range and the most advanced technology, it is also known as Gaoyou ma duck, which is one of the three famous ducks in the country. It is the duck that grows in the lake, becoming the raw material for the production of "Nanjing plate duck" and "brine duck", especially Yangzhou chefs, because of the local duck, it is used to make a variety of dishes, such as "duck soup", "roast duck", with fresh duck, salted duck made of "clear soup Wenwu duck" and other famous dishes, and the origin of the three sets of duck is that it gradually evolved in the change of duck dishes, it was the Qing Dynasty, the chef used fresh duck and plate duck steaming to make "set duck", in the Qing Dynasty "Tuning DingJi" had recorded the specific production method of the set of duck:" Fat duck boneless, plate duck also boneless, filled into the belly of the duck, steamed very rotten, the whole offering. Later, the chef of Yangzhou Restaurant filled the wild duck boneless into the domestic duck, and the vegetable pigeon boneless filled the wild duck, and created the "three sets of ducks". Because of its unique flavor, it soon became a popular dish and even promoted to the whole country.
The most important step in such a dish is to deboning, which is a very test of the chef's kung fu skills, only a very good understanding of each part of the duck can be deboned completely, in order to separate the skin and flesh of the duck clearly, will not drag the tendons, is the deboning to do clean skill. The main production process is to slaughter and wash the domestic ducks, wild ducks and pigeons, and the three poultry are separately fed into the bones, and then slightly blanched in a pot of boiling water. Put the pigeon into the abdomen from the mouth of the wild duck knife, and stuff the mushroom and ham slices into the gap in the belly of the wild duck, then put the wild duck into the light duck, then put the water out of the pot, drain it, put the bamboo grate into the bottom of the casserole, put in the set of duck, add Shao wine, green onion ginger and washed liver, add water to the duck body, put the boiling foam on medium heat, press the duck body with a flat plate, add the lid and move into the simmer for 3 hours until it is crispy, pick up the green onion ginger, take out the bamboo grate, turn the duck over to the chest, fish out the wrist liver slices, and arrange it on the duck with the winter mushroom, ham slices, bamboo shoots, and arrange it on the duck with the winter mushroom, ham slices, and bamboo shoots. Add salt and simmer for another 30 minutes.
Vegetable pigeon meat tender, plate duck meat is tight, moderate wood, and the aroma is very strong, vegetable duck is the top layer is the thinnest bone, the meat is fresh and tender, with the taste of fresh and salty characteristics are loved, which also added fresh shoots, mushrooms, ham is a good product in autumn and winter. Holding a bowl of soup, savoring the taste of it, looking at the scenery of winter outside is also a beautiful thing, or stewing at home such a delicacy and making their own family together, there is an atmosphere of talk and laughter that infects themselves. It's also a happy thing, isn't it?