According to the "Chinese Medicine Recipe" and the "Han Pharmacopoeia", the ginger hen duck was originally a royal court meal, which was said to have been created by Wu Zhong, a famous doctor of the Shang Dynasty, and later spread to the folk and became a famous dish. Cooked land, angelica, Sichuan root has the effect of tonifying blood and invigorating blood, goji berries have the effect of nourishing yin, party ginseng and astragalus have the effect of tonifying qi, and old duck can nourish yin and lower fire. Therefore, the ginger hen duck is wonderful at the same time as the double supplement of qi and blood, with the effect of nourishing yin and lowering fire of duck meat, so that this medicinal diet is nourishing but not greasy, warm but not dry. The medicinal diet effect of ginger to remove fishiness and warm-up is also the main reason why people generally like it, which is suitable for eating in autumn and winter.
Quanzhou ginger hen duck
Second, the formula
Ingredients: 1 red-faced duck about 1000 grams, ginger 200 grams, pork stick bone 500 grams.
Seasoning: sesame oil (preferably black sesame oil) 200 grams, Cantonese rice wine 50 grams, rock sugar 20 grams, refined salt 10 grams, monosodium glutamate 15 grams, special black and white powdered medicinal packs 2 each (1 packet per 2.5 grams).
Ginger duck
Side dishes: duck heart, duck liver, duck gizzard, duck intestine, duck blood, water hair vermicelli, cabbage, water hair rotten bamboo 1 plate each, miscellaneous noodles to taste.
Saucer: 30 grams of sugar, 150 grams of soy sauce, 10 grams of dried chili peppers, 20 grams of chives, a little sesame oil (preferably with black sesame oil, the taste is more intense).
Ginger hen duck medicinal material pack recipe method (batch size):
Ratio of white medicine wrapped herbs: 5 grams of Shannai, 125 grams of baizhi, 125 grams of galangal, 125 grams of southern ginger, 50 grams of white pepper, white kou, dang ginseng, white peony, burdock, cinnamon, and 125 grams of white art.
Ratio of black medicinal materials: 50 grams of peppercorns, 125 grams of star anise and cinnamon, 5 grams of cloves, 125 grams of grass fruits, 15 grams of shou wu, 6 grams of fragrant leaves, 5 grams of tangerine peel, cucumber, spicy, licorice, 60 grams each of purple ko, grass ko, sand kernel, sichuan root, jade fruit, 5 grams of goji berries, 125 grams of cumin.
Preparation method: The black and white medicinal materials are crushed into powder form, and then packaged separately into 1 package per 2.5 grams.
3. Production
Preparation Method:
(1) After the duck is slaughtered, the duck is cleaned, the duck is removed, and the duck body is chopped into 3 cm-sized pieces, and the duck head is split into two pieces, and then cut horizontally into two pieces.
(2) Peel and wash the ginger, use a knife to pat loose on the vegetable pier, and then tear it into strips by hand.
(3) Wash the pork stick bones, put them in a pot of water, boil over high heat, skim off the foam, turn to medium-low heat and simmer until the soup is milky white, and fish out the stick bones.
(4) Put the wok on the fire, put in the sesame oil and heat it, pour the duck pieces into the pot, stir-fry for about 15 minutes, until the duck pieces will be dry and quickly cooked, sprinkle 1 packet of white medicinal materials, continue to fry until the aroma of the medicinal materials overflows, put the pot into the pressure cooker, mix in the stick bone broth, add fine salt, monosodium glutamate, Cantonese rice wine and rock sugar, then add 2 packets of black herbs, then cover the heat, and press for about 15 minutes after the upper air. Remove the pot from the heat, simmer for about 15 minutes, remove the lid, remove the duck pieces and put them in the pot, where the original duck soup is left to use.
(5) Heat sesame oil on a net pot, pour in ginger strips and stir-fry until the ginger strips will dry and shrink for hours, sprinkle 1 packet of white herbs, continue to fry for about 3 minutes, put the pot into a large bowl and set aside.
(6) First put the ginger strips into the bottom of the hot pot, and then put the duck pieces into the hot pot separately, and then pour the stewed duck raw soup and the appropriate amount of stick bone broth in the pressure cooker into the hot pot, and then put the hot pot on the fire, boil, put it on the alcohol stove, and serve it with the small sauce sauce dish and duck heart, duck liver, duck gizzard, duck intestine, duck blood, water hair vermicelli, cabbage, water hair rotten bamboo and other side dishes.
(7) Saucer preparation: dried chili peppers to remove the seeds, cut into fine mince; chives are washed, also cut into finely chopped; pour the soy sauce into a large bowl, put in the sugar and stir, until the sugar melts, then add the dried chili peppers, minced chives and a little sesame oil, after mixing well, it becomes the small sauce of the ginger hen duck, and then divides the small sauce into several small bowls as a saucer and allows to be used.
(8) Side dishes are cut: duck heart, duck liver, duck gizzard and duck blood are sliced; duck intestines are cut; water hair vermicelli and water hair rotten bamboo are cut into knots; and chinese cabbage is cut into pieces.
(9) After the ginger hen duck is served, the waiter can first make a brief introduction to it, and then the waiter will put the duck pieces in the hot pot into the small bowl in front of the guests, so that the guests can dip the small sauce in the saucer. After the guests have finished eating the duck nuggets, the waiter will scoop the soup from the hot pot into the guest's small bowl and scoop it, so that the guests can drink the soup slowly. The waiter then adds stick bone broth to the hot pot, and after boiling, the guests blanch the side dishes themselves. Finally, you can also cook some miscellaneous noodles according to your request.
Operation points:
1. After the duck is slaughtered, it must be washed, and the chopped duck pieces need to be as consistent as possible in size.
2. When pressing the duck pieces with a pressure cooker, you must master the time and do not press the duck pieces too softly.
3, ginger strips should not be torn too thick or too fine, generally 0.8 cm thickness is appropriate. And the ginger strips should be drained to make it easy to fry.
4, when mixing the small sauce, add white sugar, in order to reduce its salty taste, but white sugar must not be put too much. In addition, the dried pepper in the small sauce should not be put too much, and it is better to be slightly spicy.