Ingredients: cured duck 1, ginger 1, 5 garlic cloves, cinnamon 1, 2g star anise, 2g pepper, 20g green vegetables, 3g dried peppers, 2 green peppers and 8g garlic leaves.
First of all, we need to prepare all the ingredients, the whole cured duck, cut into small pieces and soak in water for about 12 hours.
Then pick up the duck and put it in a pot full of water. When the water boils, pick up the duck immediately. Heat the oil in the pot, stir-fry cinnamon, pepper, star anise and ginger, and then pick it up.
Then pour in the duck and stir-fry until the duck is golden. Add all spices and stir-fry for about 1 min. Add water to drown the ducks.
Finally, stew, put in a rice cooker, add red pepper, fresh garlic leaves and green pepper. When stewing, the room is full of fragrance, while stewing, eating and adding vegetables.
2. Exercise 2
Ingredients: duck, Pixian bean paste, ginger slices, dried red pepper, garlic cloves, pepper, star anise and fragrant leaves.
Wash the duck pieces, remove the blood, and clip them out with chopsticks to avoid residual floating foam.
Prepare seasoning: cut the onion and cut the mushrooms as you like.
Boil the pan until it is dry, pour a proper amount of oil, add dried red pepper, ginger slices and onion to the wok, add Pixian watercress to fry red oil according to the ingredients, add a little sugar and add mushrooms.
Stir-fry the mushrooms until soft, and stir-fry the scalded chicken pieces over high fire.
After the chicken pieces are colored, pour in more boiling water and add five pieces of dried red pepper, fragrant leaves, star anise, ginger slices, garlic cloves and medlar.
Cover the pot, bring to a boil and simmer for 30 minutes.
Wash the bean sprouts and smooth the bottom of the soup pot, pour in the stewed chicken pieces and bring to a boil.
Chop garlic and season with vinegar, sesame oil and sesame oil.
The longer it takes to cook, the better it tastes.
3. Exercise 3
Ingredients: half a catty of duck, a few slices of ginger, appropriate amount of cooking wine, appropriate amount of soy sauce, about 20 slices of pepper, 2/3 slices of star anise, 3/5 slices of cinnamon/kloc-0, fragrant leaves, optional dried Chili (not spicy), appropriate amount of Pixian bean paste, appropriate amount of soy sauce, appropriate amount of Laoganma, cut half a onion, optional onion, optional.
Wash the duck and cut into pieces. Put the duck and cold water into the pot at the same time, and let everyone cook together for 5/ 10 minutes. Take it out and clean it with warm water for later use.
Heat cooking oil in a wok, stir-fry duck meat with controlled drying water, add ginger slices, pepper, aniseed, cinnamon, fragrant leaves, dried peppers and onion slices in turn until duck meat is moisture-free, pour cooking wine, stir-fry with soy sauce, add appropriate amount of Pixian bean paste, Laoganma and soy sauce in turn, continue to stir-fry until fragrant, and pour in.
Put an appropriate amount of onion and celery in the bottom of the hot pot, and pour the stewed duck into the hot pot together with a small amount of soup. Do it.