Lilac duck [Sichuan]

Cuisine:

Sichuan cuisine

peculiarity:

The color is red and bright, the flesh is soft and tender, fresh and fragrant, and it has a good effect on spleen and stomach weakness, cough, and edema.

raw material:

One duck (about 1000 g). 5 g cloves, 5 g meat stick skin, 5 g cardamom. 15 grams of raw, 20 grams of green onion, 3 grams of salt, 500 grams of marinade, 30 grams of rock sugar, 1 gram of monosodium glutamate, 25 grams of sesame oil.

Production Process :

After the ducks are slaughtered, the hairs and internal organs are removed and washed. Cloves, cinnamon, cardamom are boiled twice in water. 20 minutes after each boiling water can obscenely remove the medicinal juice, take the medicinal juice twice and pour it into the pot, wash and beat the onion, put it in the pot with the duck, the duck is submerged in the medicinal juice, the monthly simmer is boiled until six ripe, scoop up slightly cool, and then put it into the marinade pot, and then fish it out after brineing it with simmering. Take an appropriate amount of marinade into the pot, add salt, rock sugar, MSG and mix well, add duck, pour the marinade on the boiling heat while piping, until the marinade sticks evenly on the duck, remove when the color is bright, smear sesame oil, cut into pieces and plate.

nutritive value:

- The nutritional value of ducks is very high, with a protein content of about 16%-25% in the edible part, which is much higher than that of livestock meat. Proteins are mainly myoplasmic proteins and myocoagullins. The other part is interstitial protein, where ...