So I can only comfort myself:
Yaya said, "Besides, how long has it been since you sent an article about food?"
In order not to lose powder, today I will introduce a local delicacy: Huaihua Zhijiang duck.
The birthplace of this dish is Huaihua Zhijiang Dong Autonomous County. A dish can be marked with a domain name, which shows its popularity and influence. So don't be surprised when you have the opportunity to see the longest wind and rain bridge in the world, visit the memorial square to pay homage to Zhijiang's surrender to Japan, stroll through Zhijiang, and even see the "XX Zhijiang Duck Shop", "XX Authentic Zhijiang Duck Shop" and "X Zhijiang Fried Duck Shop" on the streets of Huaihua. These stores are really supported by this dish.
The taste memory of Huaihua Zhijiang from the depths of the city must be: Zhijiang duck.
It is said that the making method of Zhijiang duck originated in Yuan Dynasty. The story behind it is: In order to resist the tyranny of the Mongols in the Yuan Dynasty, the Dong people in Zhijiang rallied against the Yuan Dynasty on August 15th. In order to secretly convey the information of the uprising, the leader had a brainwave and made a password: "Kill the duck (Tatar) on August 15th". Then, then, just then. ...
Of course, in order to market this dish, you can still hear and see many legends about the origin of Zhijiang duck when you go to a restaurant to eat and search online.
The only question is whether you believe it or not.
Think or believe. It's not easy to eat national integrity after eating a dish! More importantly, it is also a measure of the part of a dish that comes from "meaning" in "color, aroma, taste, line and meaning". It's always good to eat something with historical and cultural flavor.
Are you greedy? My name is not Liu Yishou. Come on, I'll show you how to do it.
The whole process of making Zhijiang duck
1. Step of frying Zhijiang duck 1:
There must be ducks. Zhijiang duck is delicious for another important reason besides its production technology. Zhijiang is rich in a kind of hemp duck, which is moderate in size (the adult duck weighs about 4 kilograms), with thin skin and tender meat and little fat. You can choose a duckling according to this standard when you go to the market.
2. After the ducks are washed, chop them up and drain the blood. Drain the blood so that it won't stick to the pan when frying.
Remember that the duck head, palms, legs, liver and gizzards should be cut and opened separately. These will be cooked first. Zhijiang duck is not boiled in water, but braised in oil and fried directly in the pot, which is one of the important cooking characteristics that it can maintain its original flavor.
You must prepare this plate. Just take a few pieces of cinnamon, star anise, white buttons and other ingredients. Too much will spoil the taste. Onions are tied in a knot so that they don't fall apart during cooking. How to tie the knot? I can't help you with that either. This is a technical job, and I can't explain it clearly in a few words. Individuals can accept peppers. As appropriate! Ginger! Right, right, right. Say the important things three times. Some people say that you don't play much, right? Garlic, you are cruel! This is because I forgot to buy so many at home.
Today, I'm playing with innovation, and I'm going to put some special products of Xiangxi, konjac tofu.
5. Heat the oil and fry the duck liver until both sides are yellow. Chopsticks meat (duck leg), head, duck's paw, wings and duck gizzard in turn.
6. fry until the surface is golden yellow. Take it away.
7. Then put the chopped duck into the pot and fry it in water until the surface is golden. At this time, you can add aniseed and ginger slices, and the fragrance will explode together.
8. Put the duck head, duck feet and internal organs into the pot, which can be seasoned at the same time. Cook some white wine to remove the fishy smell, and then add the special sauce of Zhijiang duck-Huaihua Hongjiang black sauce (let me tell you about sweet noodle sauce, which is commonly used in northern cuisine). Oyster sauce, soy sauce, soy sauce, bean paste, you have it at home, you try to put it. Be careful that the color is too strong and the taste is too salty (these seasonings are salty and delicious, and basically no salt is needed). It is also recommended to put a little balsamic vinegar.
9. After putting everything in place, add water until the duck meat in the pot has just been submerged. Cook with strong fire (quick fire) and slow fire (small fire). Never use a pressure cooker, because it will save trouble. I can only tell you that this dish is all in vain (duck meat is not chewy and oily, and there is no special sauce flavor of Zhijiang duck).
10, after collecting concentrated juice, the finished product is about this color. Cook at home and take photos with your mobile phone. As long as you know the imaging quality.
1 1. If the tray is to be installed, the head and feet can swing.
Have you learned? You can't blame me for not learning. I will teach you with pictures and words.
Also, if you really go to Zhijiang one day, you suddenly find out why their ducks have pork belly and yellow pepper. Don't question that my teaching is not authentic. I am serious about this dish. I learned it for my teacher!
All the reasons are just: we don't use Zhijiang duck, and there is no local pepper king pepper! The real Zhijiang duck has a thin skin and no fat. Will add some pork belly and simmer together to replenish oil.
So eat the original Zhijiang duck, or come to Huaihua to Zhijiang! You can not only appreciate the customs of the Dong people, but also taste their Cecilia Yip Baba. If you are lucky, you can even taste the real delicious food-bamboo worms.