Jiaji duck, one of the four famous dishes in Hainan.

Jiaji Duck is rich in Jiaji Town, qionghai city, Hainan, and is one of the four famous dishes in Hainan. According to legend, Jiaji Duck is a fine breed duck introduced by overseas Chinese from Malaysia more than 300 years ago, so it is called "Muscovy Duck". Its appearance is different from that of local grass ducks and Beijing ducks. It has a flat shape, a red crown and yellow feathers. Because the method of raising muscovy ducks in Jiaji area is very different from other places, it has big breasts, thin skin, soft bones, tender meat, low fat, fat but not greasy, and high nutritional value. Therefore, muscovy ducks raised in Jiaji area are called Jiaji ducks. According to the determination, Jiaji duck meat contains 34% protein, which is higher than chicken, pig and beef, and the fat accounts for about 12%, which is 8% less than Beijing duck and less than goose and grass duck. Muscles in the chest and legs account for about 60% of the total meat. It is a healthy food rich in protein, low in fat, amino acids and vitamins, which can tonify deficiency, warm stomach, strengthen tendons and bones, and promote blood circulation and qi circulation.

People regard Jiaji duck as a food to supplement fatigue, and stew it with Cordyceps sinensis, which is more nourishing. For example, cooking duck porridge with glutinous rice has the effects of nourishing stomach, enriching blood and promoting fluid production. When it comes to enjoying Jiaji duck, the seasoning is also very particular: add minced garlic and Jiang Mo into rolling duck soup, squeeze it into lime juice, and add refined salt, sugar and Chili sauce. So how is this mouth-watering Jiaji duck fed? Qionghai city Jiaji is the most outstanding one. It is characterized by feeding ducklings with freshwater fish, shrimp, earthworm and cockroach from childhood, and fattening after 70 days, that is, kneading rice, rice bran and bean cake into balls and stuffing them into their mouths three times a day. After more than 20 days of fattening, the duck's mouth and feet turned white, fat penetrated into the muscles, and the meat was tender. Jiaji duck fed in this way is called "authentic Jiaji duck". Generally, Jiaji duck has three ways of eating: white ribs, dried salted duck and roast duck, but "white ribs" is the most authentic, solid and famous. There are many cooking methods for Cargill duck, but "white chop" (also known as "white cut") is the most famous because it can best reflect the original flavor. Ingredients: Jiaji Duck 1 bird (weighing about 2 to 3 kilograms), 25 grams of ginger, 25 grams of garlic, and appropriate amount of salt. Output: 1. Cut the neck of a live duck and bleed it.

Appropriate amount of salt, ginger and garlic (crushed), water temperature

When ducks are just cooked (ducks are elastic, use chopsticks.

Serve it in the shape of a duck. 3, seasoning: use rolling duck

Add salt, sugar and Chili sauce. Hair removal with hot and sour water, incision in the lower abdomen, and removal of internal organs.

At 80℃, blanch the duck in water, and then

Stick the duck leg into the meat without bleeding.

Add garlic and ginger to the soup and squeeze it into lime juice (no

Salty, sweet and spicy. Was with water and dry. 2, boiling water, add

Boil with slow fire, keep the water slightly boiling but not too boiling.

), naturally cooling, cutting into pieces, loading plates and cutting.

When there is lime juice, it can be diluted with rice vinegar or vinegar essence. Features: white skin and thick meat, attractive aroma, seasoning to help taste, refreshing and crisp, intriguing.