2 Remove the head and clean it.

Boil water in a pot, add a little salt and oil, and blanch the mustard.

Pick it up and put it on the chopping block to cool.

5 and then cut into sections.

6 Add peanut oil and oyster sauce evenly.

7 crispy fresh boiled mustard!

Main ingredients 1 duck (about 2 kg). 50g seasoning wine, monosodium glutamate 10g, 30g salt, 20g ginger, 30g onion, a little pepper and a proper amount of soup.

manufacturing process

( 1)? Open the duck to remove the viscera, feet, tongue, the smell of the duck and a part of the wing tip, wash it with water and control the removal of water. Then, put the duck in boiling soup and cook it, remove the blood, take it out and wash it with water, and try to control the water.

(2) Rub the duck with salt once, put it in a jar with its back facing up for a while, add cooking wine, onion, ginger, pepper and clear soup, then seal the jar, put it in a drawer, steam it in boiling water for 2-3 hours, take it out, remove the lid of the soup, skim off the emulsifiable concentrate, add monosodium glutamate and adjust the salt.

Material: duck1500g

Accessories: onion (white skin)100g, and persimmon pepper 50g.

Seasoning: cooking wine 15g, salt 8g, chicken essence 3g, soy sauce 10g, soy sauce 15g, star anise 10g, cinnamon 5g, garlic (white skin) 15g, pepper (red, sharp, red, red, red, red, red, red, red, red, red, red, red, red, ? [ 1]?

working methods

edit

1, ducks are slaughtered, washed and chopped;

2. Cure duck with ginger, salt, soy sauce and cooking wine for about half an hour;

3. Wash onions, vegetables and red peppers;

4. Cut ginger into small pieces and onion into small pieces;

5. Cut persimmon pepper and pepper into small pieces;

6. Cut garlic into pieces;

7. Light the oil pan, heat it, pour in the salted duck, and slightly oil it;

8. When the color of duck meat becomes darker, drain the oil in the pot;

9. Continue to burn oil in the pan, add shredded ginger in the wok, and then add chopped green onion and minced garlic one after another, stir-fry until fragrant;

10, add duck, cinnamon and aniseed and continue to stir fry;

1 1, stir well, and add water to avoid duck meat;

12, then add dried red pepper, cooking wine, salt and soy sauce, cover and cook over high fire;

13, after the fire boils, change to medium fire to collect soup, and pick out cinnamon and aniseed.

Finally, add chicken essence to serve, and the braised duck will be ready.