![Luliang Plate Duck [Yunnan Luliang Specialty]](https://i.gtylx.com/i.png)
What is Luliang Duck? Authentic Yunnan Luliang Specialty: Luliang Duck
Summary:Do you want to know what Luliang Duck is? This article is a detailed introduction to the special product of Yunnan Luliang - Luliang Plate Duck. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Luliang Plate Duck. The full text takes about 4 minutes to read, mainly including the basic introduction of Luliang Plate Duck and its nutritional value? What are the product features of Luliang salted duck? How did the history of Luliang salted duck come about? Tasting and eating methods of Luliang salted duck, etc
Basic introduction of Luliang salted duck
Luliang cured duck, also known as salted duck, is made by slaughtering strong and fat ducklings and marinating them with a suitable amount of salt. Each duck weighs about 2 kilograms and is shaped like an almond. It is hung on a clean, sunny, and well ventilated roast duck rack outdoors, exposed to wind and sun, and dried for a few days to become salted duck
What is the nutritional value of Luliang duckThe cured duck has unique characteristics, with white and hairless color, moderate salt taste, tender meat, rich nutrition, and delicious taste
How did the history of Luliang salted duck come aboutTasting and eating methods of Luliang salted duck
The method of steaming and cooking salted duck is exquisite. Before cooking, rinse the surface layer with warm water and soak it in warm water for at least 3 hours to reduce saltiness and soften the duck meat. When cooking, use one fennel, one scallion, and three slices of ginger, and stuff them into the stomach from the opening under the duck wings. Then insert a hollow tube about 6 centimeters long into half of the duck's anus to allow the soup to circulate inside and outside during cooking. First, bring the cold water in the pot to a boil. After the fire stops, put the duck into the pot and let the water soak through the duck's body. Then, pour it fully into the duck's belly from the opening. Duck should be kept warm in water, covered tightly with a pot lid, and simmered in water at around 85 ℃ for 40 minutes. The soup in the stomach should be replaced once, and the duck should be turned over. At this point, boil the water to 95 ℃ (i.e. low boiling), stop the heat and let it simmer for another 10-20 minutes before starting the pot. When cooking duck, it is necessary to wait until it has completely cooled before changing the knife to avoid losing oil and brine, which may affect the taste. If you cut a piece of raw duck, then slice it thinly and steam it in a pan, it will taste great
The cured duck has unique characteristics, with white and hairless color, moderate salt taste, tender meat, rich nutrition, and delicious taste
How did the history of Luliang salted duck come aboutTasting and eating methods of Luliang salted duck
The method of steaming and cooking salted duck is exquisite. Before cooking, rinse the surface layer with warm water and soak it in warm water for at least 3 hours to reduce saltiness and soften the duck meat. When cooking, use one fennel, one scallion, and three slices of ginger, and stuff them into the stomach from the opening under the duck wings. Then insert a hollow tube about 6 centimeters long into half of the duck's anus to allow the soup to circulate inside and outside during cooking. First, bring the cold water in the pot to a boil. After the fire stops, put the duck into the pot and let the water soak through the duck's body. Then, pour it fully into the duck's belly from the opening. Duck should be kept warm in water, covered tightly with a pot lid, and simmered in water at around 85 ℃ for 40 minutes. The soup in the stomach should be replaced once, and the duck should be turned over. At this point, boil the water to 95 ℃ (i.e. low boiling), stop the heat and let it simmer for another 10-20 minutes before starting the pot. When cooking duck, it is necessary to wait until it has completely cooled before changing the knife to avoid losing oil and brine, which may affect the taste. If you cut a piece of raw duck, then slice it thinly and steam it in a pan, it will taste great
Tasting and eating methods of Luliang salted duck
The method of steaming and cooking salted duck is exquisite. Before cooking, rinse the surface layer with warm water and soak it in warm water for at least 3 hours to reduce saltiness and soften the duck meat. When cooking, use one fennel, one scallion, and three slices of ginger, and stuff them into the stomach from the opening under the duck wings. Then insert a hollow tube about 6 centimeters long into half of the duck's anus to allow the soup to circulate inside and outside during cooking. First, bring the cold water in the pot to a boil. After the fire stops, put the duck into the pot and let the water soak through the duck's body. Then, pour it fully into the duck's belly from the opening. Duck should be kept warm in water, covered tightly with a pot lid, and simmered in water at around 85 ℃ for 40 minutes. The soup in the stomach should be replaced once, and the duck should be turned over. At this point, boil the water to 95 ℃ (i.e. low boiling), stop the heat and let it simmer for another 10-20 minutes before starting the pot. When cooking duck, it is necessary to wait until it has completely cooled before changing the knife to avoid losing oil and brine, which may affect the taste. If you cut a piece of raw duck, then slice it thinly and steam it in a pan, it will taste great