Raw material: 1 cereal duck (weight about 1500g).

Seasoning:

Material A (5g of ginger slices, 5g of cinnamon bark and 3g of pepper), Material B (10/0g of salt,15g of local soy sauce, 5g of sugar, 8g of dried pepper shell and 2g of spice powder),10g of local green pepper, 2kg of clear soup, 2 small bundles of shredded onion, 5.

Exercise:

1. Slaughter and clean the duck, cut it into 2cm square pieces, blanch it in a cold water pot, take it out after the water is boiled, rinse it with running water and drain the water; Cut the local green pepper into small pieces.

2. Heat rapeseed oil in the pot, stir-fry A and green pepper pieces, then add duck pieces to drain water with low fire, add material B for seasoning, add clear soup to boil, simmer for 3 hours with low fire, then turn to high fire to collect juice until the color becomes bright and the juice is basically dry. Turn off the fire, pour into the heated iron pot and sprinkle with shredded onion and osmanthus leaves.

Spice powder:

0/0g of star anise/kloc-,65438g of pepper, 65438g of cinnamon, 5g of osmanthus fragrans and 5g of fennel are ground into powder.

Tips for making Changde bozi cuisine;

1. Extract vegetable essence from local rapeseed oil.

2. "Wonton" is inseparable from Pixian bean paste.

Changde's pot dishes are generally made in cook the meat, with a heavy taste. Pixian bean paste, such as fat sausage, beef and mutton, is often used for seasoning, which can not only cover up the fishy smell of ingredients, but also highlight the characteristics of thick juice, fragrant meat and strong taste, warm the stomach and serve.

3, first use medium fire to open and then change to a small fire.

The beauty of Changde pot dishes is that they can be cooked and eaten at the same time. After eating the main ingredients, you can also add fresh vegetables and noodles according to your preferences. The collocation is rich, and the fire control of the small stove is also very exquisite. Stew it with high fire first, and then cook it with low fire. Its taste is strong first and then fresh, so that the soup gradually decreases after heating, leaving only some oil juice, which highlights the dry and fragrant flavor at this time.

4. Season meat dishes with dried Chili shells.

The spicy taste of cooking pot dishes is not only reflected in Pixian watercress, but also can be dried by local farmers. The specific method is: put the sun-dried or air-dried local red pepper into a hot pot and stir-fry, and do not add oil during the stir-fry. Red pepper can be ground into pieces after it is fried to black and smells like choking pepper, and the prepared dried pepper shell can be preserved for a long time.