Generations as officials, meaning the extraordinary "belt on the dynasty"

There is also a dish with extraordinary meaning in Confucius cuisine: the belt on the court. Daizi Shangchao is a traditional Han chinese dish, which belongs to a very distinctive dish in the Lu cuisine family. The color is dark red, the meat is fragrant, the juice is thick and thick, and it is crispy and delicious. Peanuts are the main ingredient. Its meaning is that KongFu has been an official for generations, a dynasty for generations, water for the official palace, and hereditary titles. This dish is a duck with a pigeon, one large and one small on the plate, with a unique flavor, and it is a large dish for the banquet.

What about such a well-meaning dish? Here's what we look at:

raw material

1 duck (weighing about 1500 grams), 1 wild duck (or pigeon), 10 grams of green onion, ginger and chicken fat, 2 grams of salt, 50 grams of soy sauce, 75 grams of rice wine, 0.5 grams of cinnamon, a little peppercorns and starch, 25 grams of sugar, 250 grams of clear soup, 1500 grams of peanut oil (about 100 grams).

Production process

1. Slaughter the duck and the wild duck (or pigeon) separately, wash the hair, cut it from the back, dig out the five organs, wash it, remove the duck from the mouth to leave the tongue, the wild duck (or pigeon) to the mouth, and marinate it with soy sauce and rice wine (a total of 75 grams of two flavors) for 3q minutes. Cut the green onion into segments. Ginger, peppercorns, and cinnamon are wrapped in spice packets.

2: Heat the wok, add peanut oil, heat until 80%, add duck, wild duck (or pigeon), fry the date red and fish out.

3: Put the pot pad in the sand pot, then put the duck, wild duck (or pigeon), spice packet, shallots, salt, soy sauce, rice wine, clear soup (150 grams), boil on high heat for 5 minutes, change to simmer on low heat until cooked, take out and put on the plate, the duck is in front, and the wild duck (or pigeon) is in the duck's arms.

4: Heat the wok, add peanut oil (25g) to heat, put sugar and stir-fry the juice, cook into the clear soup (50g), add 100 grams of boiled duck soup, boil and use wet soup to hook, drizzle with chicken fat, pour on the duck pigeon and serve. Key: the duck should be washed, otherwise there is an odor, and after frying, simmer over low heat. The marinade should be thick and wide.

Features Dark red color, fresh meat, thick juice, crisp and delicious.