"Xiangxiang eat live fish, Baoqing eat blood, want to eat chicken and duck, quickly go to Huaihua", as the saying goes, one side of the water and soil to raise one side of the people, ingredients is also the case, Xiangxi mountains, ducks and geese are not necessarily in the surface of the water to swim up, so eat up the meat quality is also different.

Today we will share with you a famous Xiangxi dish "bandit duck" practice, bandit duck is not to say, is a bandit ate duck, but according to its practice rough and bold and named, the following for you to share a detailed practice, like friends quickly learn it.

Bandit duck

1. First we prepare half a slaughtered clean fat duck, remove the duck buttocks and duck neck on the trachea and lymph, the duck meat chopped into pieces, do not have to deliberately pay attention to the size of the uniformity of the dish is called bandit duck, is because of the treatment and cooking is more rough and spontaneous.

2. Then put the chopped duck pieces of cold water into the pot to blanch a little water, slowly cook out the blood and impurities inside, after the water boils to the pot to beat the foam clean, about 2 minutes to cook we pour out the duck pieces, with water to clean the top of the blood froth and drain the water standby.

3. Onion cut into segments, ginger cut into slices, garlic also cut into slices and put together a spare, in addition to prepare a small pot, put a section of cinnamon, two star anise, a few pieces of incense, a small handful of pepper, a handful of dry pepper, a handful of mace spare.

4. After all the ingredients are ready, we began cooking, the pot of oil, oil temperature fifty percent heat into the onion and ginger slices stir-fry a few times, pour into the ready spices, open a small fire and stir-fry together, stir-fry the head of the fragrance, chili pepper slightly discoloration, after the pouring of water control of the duck, turn to medium heat stir-fry out of the water inside, add a few grains of rock sugar, the rock sugar stir-fry sugar, along the side of the pan drizzle a little high white wine, the use of alcohol volatile to remove the fishy taste, the use of alcohol volatilization to remove the fishy taste. The use of alcohol volatilization to remove the fishy taste, continue to stir-fry until the duck block slightly discolored spit out a lot of grease.

5. Add 20 grams of soybean paste, fried soybean paste red oil to the duck block color, and then dripping into the soy sauce 10 grams of soy sauce 3 grams of color, stir fry the aroma of the sauce, the color of the fried evenly along the side of the pot after the pouring of a can of beer, the amount of beer in order to not have over the duck block is appropriate and more likely to be flavored. Then add 2 grams of chicken essence, 2 grams of salt, high heat to boil and then turn to low heat and simmer for 15 minutes, the duck block stewed stew to taste.

6. 15 minutes later we pick out the pot of material residue, turn the heat to juice, soup almost dry when you can put out of the pot to plate, and finally sprinkled with chopped green onions and white sesame delicious that is complete.

Technical points:

1. blanching is mainly to remove the blood in the duck block, reduce the fishy flavor, blanching after the blood foam to wash clean, so that when fried is not easy to stick to the pan.

2. Duck block must be fully stirred out of the water, so that the dish is more fragrant, more flavorful.