Five spicy ducks
By VicentaLakin
Duck is a delicious meal on the table of the people and is the main ingredient for all kinds of delicious cuisine. It is cold, spicy, salty, spleen, stomach, lungs, kidneys; it can make up a lot of effort, venom, venom, venom, rejuvenating water, groin, coughing, hot and healthy spleen; it can cure infirmity, post-disease, etc. Ducks can be made of roast ducks, ducks, ducks, beer ducks, ducks, duck soup, duck chips, etc. In many ways, my favorite is my own regular spicy duck, which is simple, but very rare, and has a high success rate, as long as you remember the steps, even if you are new. Duck is a negative food (which, contrary to chicken, is positive, usually served by stew), so people have been eating roasted ducks and roasted chickens. In order to complement the negatives of ducks, I added a small amount of dry mushrooms, dry peppers and hams to the spicy ducks, along with some red peppers and celery, which not only enhances the colour, but also at the same time relieves the greasyness and refreshment。
Recipe Recommendations
- duck
- ham appropriate amount
- dried mushrooms appropriate amount
- red pepper appropriate amount
- celery appropriate amount
- chives appropriate amount
- ginger appropriate amount
- garlic cloves appropriate amount
- yam 2 tablets
- octagonal of 2
- cinnamon 1 small piece
- pepper a little
- wolfberry a little
- Chuan Qiong a little
- red dates of 3
- dried red pepper of 5
- salt 1.5 teaspoon
- cooking wine 2 tablespoons
- soy sauce 1 tablespoon
- soy sauce 2 tablespoons
- rock sugar appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Five spicy ducks
1
Main: 1000 grams of duck。
2
A culinary chart of which dry mushrooms have been immersed early. "Accompanying can be made at your own pleasure."
3
The spices used。
4
The duck cut the right size, entered the pot with cold water, added a few slices of crumbed ginger, burned with an onions, burned the wine with two spoons, boiled it again, and made duck fresh. ♪ Ginger and onion will be better ♪
5
Washed duck with dry water spare. If you don't control the dry water, you'll be boiled, and you won't be able to make a fragrance when you fire
6
Hot oil from the boiler, when it's hot, it's cut up with ginger, garlic and eight horns, peppers, guacamole, fragrance. ♪ Eight centipedes, peppers, cinnamon ♪
7
Down into the ducks, fried to the flesh, yellow on the surface。
8
Put one spoon of raw and two spoons of soy sauce on the duck。
9
(b) Downing ham, dry mushrooms, red dates, twilight domes, red dates, dry peppers, and meds are even。
10
Adding hot water with no diet of 3/4 and placing a lid on the fire and burning it for about 40 minutes。
11
Up to one third of the remaining soup juice, 1.5 tea spoons of salt and five or six iced sugars are evenly cooked and boiled for about 10 minutes。
12
When you want the rest of your soup, you add the cut peppers and celery。
13
I'll make it a few times。
14
The plate is ready to eat. It's a delicious spicy duck。Five spicy ducks Make Tips
Poetic heart phrase:
1: When the duck meat is blanched with blood, add a few slices of shredded ginger and onion knots to it, which can better remove the fishy smell and increase the delicacy.
2: While frying the ginger slices in hot oil, add star anise, cinnamon, and pepper in and fry them together to make them more fragrant. But add the oil before it is hot. On the one hand, the oil temperature is too high and it will scorch if you go away. Not only is it not fragrant, but it will also bring slight bitterness to the processed vegetables.
3: Don't add salt too early, wait until it is boiled until the juice is collected, so that the duck meat can be easily cooked. Add a little rock sugar while collecting the juice to make the soup brighter and more delicious.
4: Adding appropriate amount of fresh vegetables can not only increase the color, but also make the vegetables more refreshing when eating meat dishes.
5: The same amount of yam, star anise, cinnamon, pepper, wolfberry, Sichuan dome, and red dates should not be too large to give full play to their nutrition and increase their fragrance. The quantity marked above is the quantity I commonly use for reference.
1: When the duck meat is blanched with blood, add a few slices of shredded ginger and onion knots to it, which can better remove the fishy smell and increase the delicacy.
2: While frying the ginger slices in hot oil, add star anise, cinnamon, and pepper in and fry them together to make them more fragrant. But add the oil before it is hot. On the one hand, the oil temperature is too high and it will scorch if you go away. Not only is it not fragrant, but it will also bring slight bitterness to the processed vegetables.
3: Don't add salt too early, wait until it is boiled until the juice is collected, so that the duck meat can be easily cooked. Add a little rock sugar while collecting the juice to make the soup brighter and more delicious.
4: Adding appropriate amount of fresh vegetables can not only increase the color, but also make the vegetables more refreshing when eating meat dishes.
5: The same amount of yam, star anise, cinnamon, pepper, wolfberry, Sichuan dome, and red dates should not be too large to give full play to their nutrition and increase their fragrance. The quantity marked above is the quantity I commonly use for reference.