| 摘要 |
PURPOSE: A cooking method of duck stew having the taste of ribs is provided to remove the unique smell generated from duck meat for improving the palatability. CONSTITUTION: A cooking method of duck stew having the taste of ribs comprises the following steps: cutting duck meat into 3-7cm, and soaking the duck meat in clean water for removing the blood and foreign materials(S10); inserting a lacquer extract into liquid obtained by boiling cnidium officinale, astragalus membranaceus, and glycyrrhiza uralensis to obtain first sauce(S20); mixing ground pineapple, ground apple, ground kiwi, ground pear, soy sauce, starch syrup, and a Japanese apricot undiluted solution to obtain second sauce(S30); boiling the duck meat, the first and second sauce, and jujube in a pressure cooker for 8-12 minutes(S40); inserting raw chestnut, carrot, walnut, and ginkgo nuts into the pressure cooker 8-12 minutes after turning off the heat, and boiling the mixture for 16-24 minutes(S50); cutting onions into a dice shape, and cutting red pepper and green pepper before removing seeds, and putting the cut vegetables on the duck stew in a container with obtained stock(S60); and sprinkling pine nuts, sesame seeds, and black sesame seeds(S70).
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