Potato ducks
By VicentaLakin
The frozen ducks that were bought were very large, almost five pounds, so they split up and made salt ducks and potatoes ducks。
Recipe Recommendations
- Yabanbian
- potatoes of 6
- chopped ginger 1 tablespoon
- garlic 1 tablespoon
- minced green onion 1 tablespoon
- dried chili 3 only
- Zhuhou sauce 1 tablespoon
- pepper 1 teaspoon
- soy sauce 3 tablespoons
- salt 1 teaspoon
- sugar 1 teaspoon
- brandy 2 tablespoons
- octagonal 1 flower
- South milk 1 small piece
- seafood sauce 1 tablespoon
- pepper 1 teaspoon
- fine sugar 1 tablespoon
Steps for Potato ducks
1
And cut the duck into larger pieces, and set the roasted meat
2
(b) Scratch the smell with hands, 20 minutes or more, and then pick it up and leave it in a box overnight
3
Cut the potatoes into a slightly round shape, so that duck stew does not drop too much starch in the juice, and if you like the taste of it, cut the blades directly
4
(a) Half of the pot is cold water, and ducks are thrown into the fire
5
(b) When the water turns open and turns to the fire for a moment, so that it will glisten, turn off the fire and wash the duck blocks with hot water
6
Prepare ginger, garlic and onions
7
(b) To fry the ducks on each side to gold, so that the ducks can be oiled and more fragrance
8
And leave oil on the bottom of the pot, and a pair of ginger, garlic and onions, and an onion, and an oak, and a incense
9
(a) Falling into a duck block, watering it to the surface, two spoons of cuddle sauce, one spoon of seafood sauce, one piece of southern milk, one second of pepper powder, one spoon of sugar sugar, two spoons of wine, two spoons of raw milk and salt, and not enough raw or salt at one time, with salt in the southern milk itself, which will make the juice more salty when the water is dried, and 15 minutes of slow fire stew to make the sauce taste
10
In order to make the food look clean and clean, we're going to use the scavenger
11
(b) To pour potatoes and slow the fire for 30 to 60 minutes, and in any case to make the ducks softer
12
The fire gathers juice and leaves about half a bowl of it, tastes less than salt to be pumped or salted, and then mixs it evenly into plates。Potato ducks Make Tips
I. Do not cut the duck pieces too small, or they will lose too much moisture during cooking;
II. Blanching the duck pieces helps reduce the gamey smell; you must put the meat into cold water to blanch it thoroughly;
III. Adding seafood sauce makes the flavor more rich and intense, while adding fermented bean curd also makes the dish more fragrant and mellow;
IV. Strain out the solid residue of the seasonings to make the dish look cleaner;
V. Considering that potatoes take a long time to cook and their corners tend to dissolve heavily into the sauce, it is better to peel and cut them into round balls. If you prefer a thicker saucy texture, you can cut them into irregular chunks;
VI. When braising, do not add enough salt all at once; the sauce will concentrate and become saltier after reduction, so it is safer to taste the dish after the sauce has been reduced.