Hello, everyone, I am a food lover in Guangxi. I was born in Guangxi since I was a child, and I especially like all kinds of delicious food in Guangxi. Especially the boiled duck in Guangxi is famous in many places. When I was a child, my family was in poor condition and I seldom ate it several times a year. But now, with the continuous improvement of living standards, I will make it for my family several times a month. I'll teach you the correct production steps of boiled duck in Guangxi. I believe many people want to learn.

1, when cooking boiled duck, although the steps are simple, there are also tricks. Before it's too late, get down to business. I put all the recipes for boiled duck here, and I also made it with two different bowls of dip. Boiled duck is really delicious. First, buy a blue-headed duck in the market, let the stall owner help kill it, and then take it home directly, and you can do it. Duck blood from the slaughtered duck should also be taken back. Duck blood is delicious.

We should prepare a white salt water before dealing with ducks. Prepare half a pot of clean water, and add Alpinia officinarum, Illicium verum, Cinnamomum cassia, Amomum tsaoko, Zanthoxylum bungeanum, Cinnamomum geranium and Gardenia into the clean water. You don't need to prepare too much of these spices, just a little of each. Amomum tsao-ko should be seeded and bitter. ) Then add a proper amount of ginger slices, perilla leaves and two spoonfuls of rice wine, and finally add some salt, which can boil the marinade for about half an hour.

3. When the marinade is cooked, we should simply treat the duck, first wash the duck with clear water, and then wash the duck out with blood. Next, add two spoonfuls of rice wine and two spoonfuls of salt to the duck, and rub them evenly with your hands to deodorize the duck. After smearing the duck, let it stand and marinate for 20 minutes. After the brine in the pot is refined, put all the ducks in the brine, cover them and cook for 25 minutes.

4. During this time, prepare some soaked ginger, cut the soaked ginger into silk and put it in a bowl for later use. Prepare some perilla leaves, shred them for use, a few pickled peppers, cut them into Chili rings, and cut them into granules with appropriate amount of garlic for use. Finally, prepare some Jiang Mo, chopped coriander and chopped green onion. Next, we will prepare dipping sauce. Let me explain in detail the preparation of the two kinds of dip, and the taste is very different.

First, (Shajiang Tail Dip)

Prepare a small bowl, put it in Jiang Mo, add chopped coriander, minced garlic and millet spicy, and finally add two spoonfuls of soy sauce and half a spoonful of sesame oil.

Second, (duck blood dip)

Prepare a bigger bowl and add chopped green onion, shredded ginger and perilla. Next, add a few spoonfuls of mature vinegar to the prepared duck blood, stir well, and then add salt, pepper, chicken essence, oyster sauce and appropriate seasoning. Finally, take the hot oil out of the pot, add a proper amount of cooking oil, put it into Jiang Mo, stir-fry the millet and spicy rice until fragrant, then pour the prepared duck blood into the pot, stir it continuously with low fire, cook the duck blood until it becomes thick, and pour the cooked duck blood into a large bowl and stir it evenly. (Duck blood dip)

When the duck is completely cooked, turn off the fire and let the duck soak in the marinade for 20 minutes, so that the taste of the duck will be more delicious. Time is up, take the salted duck out of the marinade, chop it into pieces with a knife and put it on a plate, and the boiled duck with Guangxi characteristics will be ready. Cook the cooked duck in the future and eat it with duck blood dipping sauce. It's delicious. If you dare not eat duck blood, you can eat it with a bowl of dipping sauce, which is also delicious.