Lingling Plate Duck [Hunan Yongzhou Specialty]

What is Lingling Duck? Authentic Hunan Yongzhou specialty: Lingling duck

Content summary:Do you want to know what Lingling duck is? This article is a detailed introduction to the special product of Yongzhou, Hunan Province - Lingling Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lingling Duck. The full text takes about 3 minutes to read, mainly including the basic introduction of Lingling Duck and its nutritional value? The production method of Lingling duck and the tasting and eating method of Lingling duck

Basic Introduction to Lingling Plate Duck

Lingling Plate Duck originated in the late Qing Dynasty and is known for its fragrance, fat, crispness, and tenderness

Duck meat has high nutritional value and belongs to the cooling nature. Scientific consumption has the effects of moisturizing and nourishing the stomach, calming the liver and reducing fire, strengthening the body and beauty, nourishing qi and blood, dehumidifying and eliminating annoyance, stimulating appetite and strengthening the spleen, striking and calming the mind, promoting blood circulation and removing stasis, and nourishing yin and kidneys. It is highly favored by people

Method of making Lingling salted duck

When making, choose fat and tender ducks weighing more than two and a half pounds. After slaughtering, remove the feathers, take out the internal organs, and then mix one and a half halves of salt, one or two pieces of soju, one or two pieces of soy sauce, and an appropriate amount of five spice powder together and mix well. Coat the inside and outside of the duck body, marinate it in a tank for one day, then turn the tank and marinate it for another day. After all the seasonings penetrate into the duck meat, take out hemp ropes to tie the duck nose, use bamboo skin to support the abdomen, press it flat with force, expose it to sunlight for one to two days, hang it in a ventilated place for about twenty days to make salted duck. The salted duck made before and after the Winter Solstice Festival is both durable and crispy. The sentence is:

Tasting and eating methods of Lingling salted duck

There are various ways to eat Lingling salted duck, including stir frying, deep frying, steaming, etc. The key to cooking salted duck is to master the heat. When the duck skin turns reddish brown, add the prepared seasonings (chili, ginger, garlic, etc.) to the pot, stir fry a few times, and then remove from the pot. When it comes to the taste, fried duck is the best. If you see the duck skin is golden yellow and the duck bones are brownish yellow, take it out of the pot. When eating, mix a small amount of star anise powder, sesame oil, ginger rice, crushed garlic, soy sauce and other seasonings, which are fragrant and crispy, making it a delicious dish for drinking. Steaming salted duck requires first boiling it at high temperature and then turning it back to crispy over low heat. This way, the steamed salted duck has tender meat, shredded texture, fresh soup, and a chewy bone flavor with a lingering aftertaste