Chinese Food
Sichuan duck with Tremella
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The red and white duck is a traditional famous dish of Han nationality in Fujian Province. It belongs to Fujian cuisine. As the saying goes, cook rotten duck meat and eat it. The effect is better than ginseng and Qi. It can be seen that it is not a false name for tonifying deficiency, clearing heat and calming blood. Another leading role in this dish, tremella, is also of great origin. It is said that after Liu Bang became emperor, he made Zhang Liang a marquis. However, seeing some of the founding officials were killed, he left the palace to live in seclusion. He often ate stewed Tremella to show his innocence. Famous festival in the tremella itself is also a good diet for nourishing qi and intestines, nourishing yin and moistening lung. Two phase combination. Steaming can be said to be jade liquid Qiongjiang. It's red and white.
Cooking ingredients
Cooking Steps
Step1:Put duck, onion, ginger and cooking wine into the pot. Blanch for 2 minutes. Wash the duck. Put ginger and onion in the belly. Coat the surface with salt and cooking wine and marinate for a while.
Step2:Soak the tremella in warm water for 10 minutes. Wash it and tear it into small pieces.
Step3:Put the duck on the tremella. Adjust the steamer to normal steaming mode. 100 ℃. Steam for 25 minutes and take out. Do not pour out the steamed soup.
Step4:Cut the duck and put it on the plate. Dice green and red peppers and sprinkle them on the duck.
Step5:Put a little oil in the pot. After the oil is hot, add water starch to thicken it. Add seasoning. Pour the sauce on the duck and Tremella.
Cooking tips:There are skills in making delicious dishes.
