Early autumn is the time when chestnuts are fragrant. Take advantage of the fresh food and cook them, eat them with side dishes, or stir-fry them. No matter how you eat them, there is only one word-fragrant.
What I brought today is chestnut rice wine duck.
Chestnut rice wine duck
Recipe Recommendations
- duck a
- chestnut 200 grams
- rice wine 150 ml
- onion appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried red pepper appropriate amount
- garlic cloves appropriate amount
- Jiang appropriate amount
- edible oil appropriate amount
- sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Chestnut rice wine duck
1
Wash the ducks, cut them into pieces, place them in boiling water with rice wine and blanch for 2 minutes, drain the water;
2
Prepare a bowl of rice wine (homemade, about 150 ml);
3
Blanch the chestnuts in boiling water, peel them one by one, and rub them in half; prepare onions, ginger, garlic, dry red peppers, star anise, and cinnamon;
4
Heat the wok, add the oil, add the onions, ginger, etc., and saute until fragrant, then add the duck meat and stir fry for a while;
5
Then pour in the soy sauce, vinegar, sugar, salt, rice wine, and water, stir well, cover and bring to a boil, and turn to low heat and simmer for 40 minutes;
6
After about 40 minutes, add chestnuts and garlic cloves, stir-fry well, cover and cook for another 20 minutes;
7
Add MSG when the soup is thick.Chestnut rice wine duck Make Tips
Characteristics of the dish: The duck meat is crispy, the chestnut noodles are fragrant, and there is a faint aroma of rice wine.