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What is Guidong salted duck? Authentic Hunan Guidong Specialty: Guidong Duck
Summary:Do you want to know what Guidong Duck is? This article is a detailed introduction toHunan Guidong specialty - Guidong salted duck. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guidong salted duck. The full text takes about 6 minutes to read, mainly including the basic introduction of Guidong salted duck and its nutritional value? How did the history of Guidong salted duck come about? How to distinguish the authenticity of Guidong salted duck? Tasting and eating methods of Guidong salted duck, etc
Basic introduction of Guidong duck
Guidong duck is made by slaughtering locally grown duck, cutting it clean, rubbing it with ginger, star anise, and salt powder, and exposing it to the sun to dry.
. When consumed, steaming, frying, or stir frying are all acceptable. Laba flavor is rich and fragrant, with thin skin and crispy bones. It has a beautiful appearance and a deep aftertaste, making it a traditional hospitality delicacy in GuidongHow to distinguish the authenticity of Guidong salted duck
A good duck has a flat round shape, with hard legs, a dry body, smooth and wrinkle free skin, white or milky white color, dry abdominal walls, with external frost, protruding sternum and chest, and exposed cervical spine. Muscle contraction, tight and smooth cut surface, rose red in color, with the inherent scent of duck. When boiling water, the meat broth becomes fragrant, with large areas of fat on the liquid surface, tender and delicious meat, and a strong mouthfeel. Poor quality duck has a pale red or yellow body surface, with a small amount of oil seeping out, moist abdominal cavity, and visible mold spots. The muscle section is dark red in color, with a loose and dull texture. The subcutaneous and intra-abdominal fat has a crackling smell, and the abdominal cavity has a fishy or moldy odor. After boiling, the meat soup has a poor umami taste and a mild halal flavor. If the whole body of the duck is dark red or purple, it is mostly processed from sick or dead ducks, and the color, aroma, and taste are extremely poor, making it unsuitable for consumption
Tasting and Eating Methods of Guidong Plate Duck
Before cooking, soak in warm water for 6-8 minutes, wash once, and then rinse with water
Steaming: Steam in a pot (best done with a pressure cooker), take out and cool slightly, then cut into rectangular pieces and use
Wax rice: Cut into small pieces and mix with raw materials (especially glutinous rice), cook until cooked to make fragrant and delicious wax rice<41
Braised: Cut the dried vegetables into pieces, cut the duck into pieces, heat the oil until 70-80% mature, add ginger slices, dried chili peppers, and garlic to the wok, stir fry the duck pieces and dried vegetables for 2-3 minutes, add the ingredients, and put them in a sand bowl. Add fresh soup (or water) and simmer over fire for 15-20 minutes to tighten the soup before use
Stir fry: Boil the duck in boiling water for 2 minutes, cut it into strips, and heat the oil until it is about 70-80% mature. First, add soybean paste, dried chili, ginger, and garlic, and wait for the aroma to rise. Then add the duck strips and stir fry for 2-3 minutes, add a little cooking wine, and stir fry celery and green peppers for 2 minutes before serving
How to distinguish the authenticity of Guidong salted duck
A good duck has a flat round shape, with hard legs, a dry body, smooth and wrinkle free skin, white or milky white color, dry abdominal walls, with external frost, protruding sternum and chest, and exposed cervical spine. Muscle contraction, tight and smooth cut surface, rose red in color, with the inherent scent of duck. When boiling water, the meat broth becomes fragrant, with large areas of fat on the liquid surface, tender and delicious meat, and a strong mouthfeel. Poor quality duck has a pale red or yellow body surface, with a small amount of oil seeping out, moist abdominal cavity, and visible mold spots. The muscle section is dark red in color, with a loose and dull texture. The subcutaneous and intra-abdominal fat has a crackling smell, and the abdominal cavity has a fishy or moldy odor. After boiling, the meat soup has a poor umami taste and a mild halal flavor. If the whole body of the duck is dark red or purple, it is mostly processed from sick or dead ducks, and the color, aroma, and taste are extremely poor, making it unsuitable for consumption
Tasting and Eating Methods of Guidong Plate Duck
Before cooking, soak in warm water for 6-8 minutes, wash once, and then rinse with water
Steaming: Steam in a pot (best done with a pressure cooker), take out and cool slightly, then cut into rectangular pieces and use
Wax rice: Cut into small pieces and mix with raw materials (especially glutinous rice), cook until cooked to make fragrant and delicious wax rice<41
Braised: Cut the dried vegetables into pieces, cut the duck into pieces, heat the oil until 70-80% mature, add ginger slices, dried chili peppers, and garlic to the wok, stir fry the duck pieces and dried vegetables for 2-3 minutes, add the ingredients, and put them in a sand bowl. Add fresh soup (or water) and simmer over fire for 15-20 minutes to tighten the soup before use
Stir fry: Boil the duck in boiling water for 2 minutes, cut it into strips, and heat the oil until it is about 70-80% mature. First, add soybean paste, dried chili, ginger, and garlic, and wait for the aroma to rise. Then add the duck strips and stir fry for 2-3 minutes, add a little cooking wine, and stir fry celery and green peppers for 2 minutes before serving