grade
Braised? Spicy 1 hour 45 minutes? high heat
Main ingredients? two people
Half a duck
condiments
2 carrots and 1 red pepper.
condiment
Appropriate amount of coriander, appropriate amount of onion, 5g of ginger, 8 dried peppers, appropriate amount of pepper, 2 star anise, cinnamon 1 slice, a little fennel, vegetable oil 1 tablespoon, cooking wine 1 tablespoon, 2 tablespoons of bean paste, beer 1 can, and light soy sauce/kloc.
Today, I will give you a big dish-Xiangxi bandit duck. Now there are many dishes named after bandits, which have become popular dishes, and the taste is naturally heavy, just to the appetite of birds! The duck I use is also made in Hunan. The water ducks bought in the supermarket are twice as expensive as those in Abby Mallard. The cooked duck is really delicious, but it is not firewood. A good pot with good ingredients is naturally better. I hope you like it!
Material assembly drawing:
Yabu, a bandit in Xiangxi 1
Marinate the duck pieces in cooking wine for a few minutes to remove the fishy smell.
Second step
Put cold water in the pot, put the duck in the water to remove the blood, and take it out after the water boils.
Third step
Carrots are cut into hob blocks, red peppers are cut into elephant-eye pieces, and coriander is cut into sections.
Fourth step
Slice the onion, cut the ginger into small strips, and cut the dried pepper into sections.
Step five
Add oil to the pan and stir-fry shallots, ginger, dried peppers, prickly ash, star anise, cinnamon and cumin with low fire.
Step 6
Stir-fry the duck pieces with bean paste and flying water for a few minutes.
Step 7
Then add beer, soy sauce, soy sauce, sugar and salt, cover the pot and simmer for 45 minutes.
Step 8
Add carrots and continue to stew for about 20 minutes.
Step 9
When the soup is basically dry, add red pepper slices and coriander segments, mix well and turn off the heat.
Map of finished products of Xiangxi terrapin duck
Cooking tips
Duck has a fishy smell, so it is very important to remove the fishy smell. Pickling with cooking wine first, then flying water, then burning with beer and adding some vinegar are all very good ways to remove fishy smell. After these steps, ducks really can't eat anything fishy, only delicious!
You can put more pepper and dried pepper, which will make the taste stronger. Bird is a tender version of bandit duck, hee hee!
Bean paste is salty, so add salt appropriately.
The effect of the new pot is good, and the duck meat made is authentic, which locks the original flavor and is happy!