Description:The style of cooking is classified: Shandong cuisine | Poultry | Health recipe Taste: Salty and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 120 minutes The materials: One fat duck ( About 1500 grams) Condiment : This... The whole duck of one hundred benevolence

• The style of cooking is classified: Shandong cuisine | Poultry | Health recipe
• Taste: Salty and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 120 minutes

• The materials: One fat duck ( About 1500 grams)
• Condiment : This intelligent 30 grams of benevolence , 50 grams of Hunan lotus , 30 grams of Gorgon fruits , 30 grams of French beans , 100 grams of polished glutinous rice , 15 grams of gold hooks , 50 grams of well done hams , 30 grams of mushrooms. Rape oil is 500 grams , cooking wine is 30 grams , salt is 5 grams , pepper powder is 3 grams
• The whole duck's method of one hundred benevolence:
• 1, lotus skin Hunan, heart, lean towards beans is it skin to boil, it is net to float 5 minutes with water for polished glutinous rice to wash
  2, intelligent frangrant plant benevolence , Gorgon fruit go impurity soak minute such as ancient type of spoon with warm water, gold hook take place with warm ink completely, the mushroom steeps cleaning in 10 minutes with the warm water, cut a square man 1 centimetre big
  3, the ham skins and cuts the same man as mushroom. Put the above raw materials into the bowl together, add cooking wine , salt , pepper powder , mix the cage thoroughly and steam coming forth in 30 minutes, make eight treasures 4 filling , go hair , between viscera and foot after slaughtering duck , is it turn on one to arrange at the neck in duck, it is about 7 centimetres long, cut off the neck backbone , pick out the neck, down , is it is it at kneading board , is it retreat down to pay duck tail duck skin to put to set up, pick go bone with knife at the same time(except two wings), become one have the whole duck of bone
  5, put eight treasures filling into duck's belly, catch one to form in duck's shank, so as not to leak fillings. Then put the soup and scald pulling out in 3 minutes, all over wiping duck's body with cooking wine , salt , pepper powder ,etc., put and steam the bowl duck's belly greatly , has the cage and steams coming forth in one and a half hours down, dry the moisture. The oil cauldron is boiled hotly, treat the oil when it is hot (invite z00 degrees Centigrade ) to 80% , put ducks to bomb and pull out when the crisp of skin is yellow, let's put one
• Note:
• The color and luster is golden yellow , the fragile meat of cover is tender , crisp and fragrant and delicious, and the efficiency of invigorating the spleen and is good for the stomach , treating yin deficiency and invigorating the kidney