Braised duck with kelp: 1. Prepare materials.
The prepared materials are kelp, duck meat, garlic, dried pepper, green pepper, ginger, star anise, fragrant leaves, tsaoko, salt, cooking wine, soy sauce, oyster sauce, chicken essence and oil.
2. Duck drowning
Chop the duck, put it in a pot with cold water, add a few slices of ginger and a proper amount of cooking wine, boil over high heat for another 3 minutes, remove it and rinse it with clear water, then drain it for later use.
Step 3 stir-fry with strong fire
Stir-fry ginger slices and duck meat together when the oil temperature is 60%. Add the salt of duck meat and stir-fry until the duck meat is a little brown. This stir-frying step takes about 3 minutes. Then add star anise, garlic, fragrant leaves and Amomum tsaoko, stir-fry for 1 min, and stir-fry the fragrance of spices. Then pour in the dried chillies and stir-fry them for 1 min, and stir-fry the spicy flavor of the dried chillies.
4. Condiments
Add raw extract flavor, raw extract color, fresh oyster sauce and fishy smell, stir fry evenly, then add water, without duck meat.
5, kelp processing method
Kelp can be common kelp, sea head or sea knot, or it can be cut into long strips to make sea knots. Because of the time, I used ordinary kelp this time, cleaned and cut into small pieces.
After the water in the pot is boiled, you can pour the kelp into it and stew it together.
Step 6 stew
After the kelp is poured into the pot, turn to low heat and cook slowly. When the water is almost dry, take out dried peppers, fragrant leaves, star anise and tsaoko.
Then slice the green pepper and pour it into the pot. Add salt, stir fry quickly, and collect juice. As long as you cut off the green peppers, you can go out and put them on the plate.
It smells good! It must be delicious!
To sum up the technology: 1. Do ducks have to be blanched?
Answer: Duck meat has a certain fishy smell. If the fishy smell is not removed, the fried duck meat will definitely not be delicious. Blanching is an effective method to remove the fishy smell of duck meat. Be sure to put cold water into the pot when blanching, otherwise the blood and dirty things in the duck meat will be difficult to cook.
2. Why do ducks cook? How deep do you want to fry?
Fried duck meat in oil has two advantages. First, high-temperature oil can remove the fishy smell of duck meat. Secondly, it can make the duck more compact and fragrant when stewing. When cooking, be sure to stir fry more so that every piece of duck can be heated evenly. Be sure to fry the duck until the skin is a little golden.
3. How much garlic and pepper should I put?
Let's start with garlic You can put more garlic. Finally, I can hardly see garlic, and I will stew it. Garlic-flavored duck is very fragrant. Although I don't like garlic very much, I don't reject it in duck meat, but I feel fragrant.
When we cook duck, whether it's beer duck or braised duck, it's spicy enough, so we can put more pepper in it. Of course, I want to make myself acceptable.
When you fry dried Chili peppers here, you can soak them in water first, otherwise the dried Chili peppers are easy to zoom and turn black, producing a bitter and spicy taste.
4. Do I need to stamp it when stewing?
Do not cover the first half of the stew, let the remaining duck flavor evaporate with the steam, and cover the second half.
5. Why should the salt be divided twice?
If you add too much salt at the beginning, the salt will turn the duck meat into firewood. But if you add a little salt at the beginning, it will be difficult to cook the salt into the duck meat later, so you start to add a little salt and make up later.
Conclusion: If we don't like ducks with too many bones when cooking ducks, we can buy wings and legs of ducks specially, so that we can eat more meat and less bones.
If you haven't eaten this kind of collocation, I strongly suggest you try it. This method will not be worse than the delicious duck you have eaten, especially the kelp will taste better than the duck.