Duck 1 bird (about 800g), proper amount of snail, lean paste, Sichuan bean paste, fragrant leaves, cardamom, pepper, Sichuan pepper, beer, refined salt, monosodium glutamate, soy sauce, ginger, onion, refined oil, broth and white sugar.

working methods

1, the light duck is cut into pieces after primary processing and washed clean;

2. After the wok catches fire, pour in 500g refined oil. When the oil temperature rises to 180cC, add the duck pieces and fry until the skin is dry and the meat is tender.

3. Blanch the snail, pick out the meat, remove the shell and wash it, cut the snail meat into particles, mix it with lean meat paste to make stuffing, and stuff it into the snail for later use;

4. casserole fire, add duck, snail, Sichuan bean paste, fragrant leaves, cardamom, pepper, Sichuan pepper, beer, ginger, onion, soy sauce, white sugar, stew for 1.5 hours, and season with refined salt and monosodium glutamate.

Key points of operation

When frying duck pieces, the oil temperature should be controlled, the skin should be dry and the meat should be tender.

The taste of soup should be spicy.

Introduction to the recipe: Snail is often fried with perilla and lobster sauce, which is a delicious snack before and after the Mid-Autumn Festival, but stewed chicken or duck with snail is also a special way to eat. There is a stewed chicken with snails in the osmanthus dish, which is cooked in an iron pot or stewed in a sand nest. It is very delicious. There are many kinds of abalone, among which fresh abalone is more common and can also be bought in seafood market. Abalone and snail contain protein, iron, calcium, vitamin A and other nutrients. When cooked with duck meat, it is rich, sweet and delicious, and it is a good tonic this season.

material

Ingredients: Dalian fresh abalone 250g, duck meat 400g, snail 100g, ginger 20g, garlic slices 15g, salt, sugar, soy sauce, rice wine and peanut oil.

working methods

Snails are raised with iron for one day to remove impurities and washed for later use; Cut the duck into pieces for later use; Fresh abalone in Dalian is shelled, eviscerated and washed for later use; Add oil to the pan, saute garlic slices and ginger, stir-fry the duck pieces with high fire, splash a little rice wine, add appropriate amount of water, snail, soy sauce and oyster sauce, add salt and sugar to taste, simmer for 20 minutes, and finally add abalone to stew 10 minute.

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material

Local hen 1 hen (weighing about1650g), Chongqing snail 500g, Hong Kong festival 80g. Seasoning garlic rice, Jingsha watercress 30g each, coriander 10g, Jingsha Chili sauce 25g, spicy girl sauce 20g, chicken essence 15g, Sichuan pickled pepper 20g, fresh soup 50g, star anise 5g, cinnamon 5g each, dried Chili Festival 15g, thirteen spices 3g and cumin powder 5g.

working methods

1, chicken is slaughtered, scalded with hot water, the abdomen is opened, the internal organs are taken out, washed and cut into pieces with a square of 3cm; Put the snail into water in advance, add sesame oil to spit sand for 2 days, wash it, put it in boiling water for 2 minutes, and take it out for later use.

2. Add lard and peanut oil into the pot, stir-fry chicken nuggets and snail with low fire for 5 minutes when it is 60% hot, add ginger, star anise, cinnamon, Amomum villosum, pepper and dried pepper for 3 minutes, and then add Jingsha watercress, Jingsha hot sauce, spicy girl sauce, oyster sauce and Sichuan pickled pepper.

3. Put the pressed raw materials in a wok, add garlic, pepper, chicken essence, thirteen spices and cumin powder, simmer for 5 minutes, put them in a flat pan and sprinkle with coriander.