Zhijiang Duck
By VicentaLakin
Zenjiang Duck, according to the tunnel practice in Hunan Zhongjiang region, tastes spicy, uses the Zianjiang local ducks to feed them, and the meat is tight, it's really delicious
Recipe Recommendations
- Zhijiang duck a
- pork belly half a catty
- green pepper appropriate amount
- red pepper appropriate amount
- shallots a
- Jiang a
- Hongjiang Sweet Sauce 2 tablespoons
- garlic of 10
- dried red pepper
- oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce
- white sesame appropriate amount
- pepper appropriate amount
- Litsea oil
- rice wine a bottle
- rattan pepper oil
- octagonal four
- cinnamon a small piece
- geranyl a
- medium spice
- burn
- an hour
- senior
Steps for Zhijiang Duck
1
First, prepare food. I've listed all the food! I'll give you a sample of what I've been using. The ducks are bought from the local ducks in the Qianjiang, or they're fresh。
2
First there is the need for boiled oil, more oil, more duck palms, duck heads, duck wings, duck intestines, dirty oil, fried gold and yellow, then added to the remaining ducks, dry chili, eight horns, cinnamon and fragrance leaves, and turned gold. I'll put it in five flowers. After making the gold, put it in ginger garlic, rice wine, Hong Kong sweet sauce, old smoke, taste, salt, and ginger oil. And then you add the appropriate amount of precipitine to your taste. Hongjiang's sweet sauce is used by Zhongjiang for local duck frying. Put some water over the duck and put a lid on it。
3
It's almost 20 minutes to open the cap and put it in the pepper。
4
When you're done with the juice, put it on the stingy little onions, suffocate it, and taste it。
5
Last load. Spread white sesame。