So I can only comfort myself:
YaYa said, "And say, how long has it been since you posted an article about food?"
In order not to drop powder today to introduce you to a local flavor delicacy: "Huaihua Zhijiang duck".
This dish originates from Zhijiang Dong Autonomous County in Huaihua. The fact that a dish can be labeled with a local domain name shows its reputation and influence. So when you have the opportunity to see the world's longest wind and rain bridge, to visit to pay homage to Zhijiang anti-Japanese surrender commemorative Square, walking Zhijiang, or even the streets of Huaihua to see that large and small, Linlin total "XX Zhijiang duck store" "XX authentic Zhijiang duck store" "X's Zhijiang fried duck store" ......, you must not be surprised! These stores really rely on this one dish to hold up.
Huaihua Zhijiang from the depths of the city's flavor memory that must be: "Zhijiang duck".
It is said that the Zhijiang duck system started in the Yuan Dynasty. The story behind it is that the Dong people in Zhijiang met on August 15 to fight against the Mongols' tyranny in the Yuan Dynasty. In order to pass the message of the uprising secretly, the head of the people had the idea to make a password: "Kill the ducks on August 15". Then, then, on then ......
Of course, in order to market this dish, you go to the pavilion to eat in the online search can also hear and see a lot of various versions of the legend about the origin of Zhijiang duck.
The question only remains do you believe it?
Think about it or believe it? It is not easy to eat a dish that can eat out of the national spirit! Not to mention that this is also a measure of a dish "color, aroma, taste, line, meaning" from the "meaning" part of the need. It is always good to eat some historical and cultural flavor.
Chancho? My name is not Liu Shou Shou. Come on, I'll teach you how to make it.
"Zhijiang duck making full steps"
1. Fried Zhijiang duck first step:
Definitely need to have a duck. Zhijiang duck is delicious, in addition to the production process, there is an important reason, Zhijiang local production of a head size moderate (adult duck more than 4 pounds or so), thin skin, tender meat, fat less hemp duck. Going to the market you choose a duckling according to this standard is right.
2. Duck processing clean, chopping pieces of chopping blocks, draining blood. (Drain the blood and water when frying will not stick to the pan).
Remember the duck's head, palm, legs, liver and gizzard should be chopped and put separately. These will be in the pot first. Zhijiang duck does not boil, not oil, directly into the pot of raw explosion, which is one of the important cooking characteristics that it can maintain the original flavor.
3. This plate you have to prepare. Cinnamon, star anise, white buckle and other big ingredients each take a few on the line, more will grab the flavor. The onion is tied in a locking knot so that it will not fall apart during the cooking process, how to tie the locking knot? This I can not help you, this is a technical job can not be said in a few words. Chili by personal acceptable degree. Just use your discretion! Ginger! More, more, more. It's important to say it three times. Someone said you don't put too much too, right? Garlic you hard! This is because I forgot to buy home only so much.
4. Today I play innovative, but also ready to put some Xiangxi specialty, konjac tofu into it.
5. Oil is hot, duck liver fried until both sides yellow. The next mallet meat (duck legs), head, duck palm, wings, duck gizzard.
6. Fry until the surface is golden brown. Strain out.
7. Then cut into pieces of duck meat into the pan, and similarly fry the moisture until the surface is golden brown. At this point you can put in the seasonings, ginger, together with the explosion of flavor.
8. Duck head. Feet. Viscera into the pan and fried at the same time can be seasoned. First cook some white wine to fishy. Fresh, and then Zhijiang duck special seasoning - Huaihua Hongjiang black sauce (with no fooling words to tell you on the northern cuisine commonly used seasoning sweet noodle sauce). Oyster sauce, soy sauce, soy sauce, bean paste that you have at home you try to put. Beware of the thickness of the color, taste salty on the line (these seasonings are salty and fresh taste, basically no need to put salt). It is also recommended to put a little balsamic vinegar.
9. After all that should be put, add water to just submerge the duck meat in the pot. Bring to a boil over high heat (rapid fire) and simmer over low heat (low fire). Do not use the pressure cooker pressure, that saving is saving, I can only tell you: this dish you foregone (duck meat is not chewy, no oil juice flavor, no Zhijiang duck unique sauce flavor).
10, collect thick juice, the finished product is about this color. The home cooking, cell phone picture. The quality of the image you understand is good.
11. If you want to install a plate, head and foot pieces can be arranged.
Did you learn? Master lead into the door, practice in the individual, did not learn you can not blame me. I have been teaching you by hand with illustrations.
Also, if one day you really to Zhijiang, suddenly found people duck how to have pork, yellow skin green chili? You can not question my teaching is not authentic. My dish is a serious worship Zhijiang people to learn from the master!
All the reason is just: we use not Zhijiang duck, no local chili king chili ah! The real Zhijiang duck, thin skin, thin meat, no fat. You'll add some pancetta to confit with it for extra fat.
So eat the original Zhijiang duck, or come to Huaihua to Zhijiang it! You can enjoy the Dong ethnic minority local flavor, and also try their Tong leaf poi, and if you are lucky, maybe you can even taste the real mountain delicacies and wild food - bamboo worms.