Seasoning: 50g of Jinggangshan pepper, salad oil 150g, 5g of angelica dahurica, 3 slices of fragrant leaves, 20g of cooking wine, fresh soy sauce and light soy sauce 10g, chicken soup 1kg, 8g of chicken essence, salt and monosodium glutamate.
Output: 1. Slaughter and wash ducks. Cut the duck meat into chunks weighing about 15g, put it in boiling water for 3 minutes, remove the water, and wash the floating foam on the surface. 2. Wash the duck blood, cut it into pieces with a length of 5cm, a width of 4cm and a thickness of 1.5cm, put it in boiling water for 1 min, and take out the water. 3. Add salad oil to the pot, stir-fry Jinggangshan pepper, angelica dahurica and fragrant leaves for 2 minutes until fragrant, add duck meat, cooking wine, add delicious food, soy sauce, salt and chicken essence to taste, add chicken soup to stew for 65 hours and 438+0 hours until duck meat is soft and rotten, add duck blood to stew for 5 minutes, and add monosodium glutamate to taste.
Features: Rich taste and endless aftertaste.
Specific steps:
1. Wash the dried mushrooms first and then soak them. This bowl is very big, probably a big bowl of water. This water is used to stew ducks. I made it at noon, and it usually takes half an hour.
2. Prepare materials, cut celery, onion, garlic sprout, pepper, coriander, ginger and peeled garlic. Star anise, pepper.
3. Duck meat is boiled in cold water to remove blood stains, and the water is boiled and drained.
4. Stir-fry duck with proper amount of oil, pour in mushroom water, add ginger, star anise, pepper, garlic, salt and vinegar, and cover and stew.
5. stew until there is only oil left. At this time, ginger, garlic and pepper are also fragrant, and duck meat is delicious.
7. Add coriander into the dry pot, and then add gas until the oil jumps.
8. The finished product is particularly fragrant and delicious.