Classic banquet dish "Suzhou Duck Recipe"

2025-03-24 02:59:36 1177

There are many classic dishes in 'Su Cai'. Today, we will introduce a dish that is not commonly seen in restaurants, called "Suzhou Duck Fang". Its crispy skin and tender filling have a great taste! I highly recommend it to everyone< br>

Details of ingredients

Boneless duck breastTwo pieces of 400 grams
Green shrimp meat120 grams
Matured pine nuts25 grams
pepper2 grams
Xiangye1 piece
Octagon2 grams
Cinnamon bark2 grams
Scallion section30 grams
Ginger slices10 grams
salt2 grams
monosodium glutamate2 grams
rice wine made in Shaoxing15 grams

Technique

difficultybeginner
workmanshipFried
tastesalty and savory
timeHalf an hour

Steps to make Classic banquet dish "Suzhou Duck Recipe"

1. Marinate duck meat; Sprinkle a little Shaoxing wine first
2. Sprinkle a little more salt and rub it repeatedly with your hands
3. After kneading evenly, sprinkle a little pepper powder
4. Sprinkle a little more MSG.
5. Put scallions, ginger, star anise, cinnamon, fragrant leaves, Sichuan peppercorns, etc. on the duck meat and marinate for two hours.
6. Remove the shrimp meat, wash the shrimp intestines, and put them into the cooking machine. Then add a little scallion, ginger, and salt inside.
7. Add a few drops of Shaoxing wine.
8. Sprinkle a little salt.
9. Scoop one teaspoon of dry starch.
10. Use a high-speed blender to stir the shrimp meat into shrimp paste, stir well and set aside for later use.
11. Put the marinated duck breast into the cage.
Cover the pot and steam for 90 minutes.
13. After steaming, remove and pick out all the spices.
14. Let the duck meat cool.
15. Then send a small amount of dry starch.
16. Apply shrimp paste onto the duck meat.
After applying the shrimp paste, sprinkle pine nuts on top and press firmly with your hand.
Heat up the oil pan and add the duck recipe for frying.
19. Fry until the skin of the duck is crispy, then flip it over and continue frying.
20. After frying, take it out and cut the duck cubes into pieces of appropriate size on a cutting board. Finally, with a little decoration, it can be served for enjoyment. All operations are completed.