Main raw materials

1 red-faced Muscovy duck, about 2000 grams, 200 grams of ginger, 200 grams of sesame oil (preferably black sesame oil), 500 grams of pork stick bones, Guangdong rice wine 50g, 20g rock sugar, 30g white sugar, 150g soy sauce, 10g dried chili pepper, 20g chives, 10g refined salt, 15g MSG, 2 special black and white medicine packets (both are the main ingredients of powdered white medicine) They are Sannai, Angelica dahurica, galangal, galangal, white pepper, etc.; the main ingredients of black medicine are Sichuan peppercorns, star anise, cinnamon, cloves, caoguo, Shouwu, bay leaves, etc.), duck heart, duck liver, duck tendon, duck 5 plates each of intestines, duck blood, steamed vermicelli, cabbage, and steamed yuba, and an appropriate amount of mixed grain noodles.

Red-faced Muscovy Duck

Preparation Method

1. Slaughter and clean the Muscovy Duck, remove the offal parts, and chop the duck body into 3 cm pieces. , split the duck head into two along the length, and then cut it into two pieces horizontally; peel and wash the old ginger, pat it loose on the vegetable pile with a knife, and then tear it into strips by hand; wash the pork stick bones and put them into a pot of water medium, bring to a boil over high heat, skim off the foam, simmer over medium-low heat until the soup is milky white, remove the stick bones; remove the stems and seeds of the dried chili peppers, and cut into fine pieces; wash the chives and cut into fine pieces; Slice the duck heart, duck liver, duck gizzards, and duck blood; cut the duck intestines into sections; cut the steamed vermicelli noodles and steamed yuba into sections; cut the cabbage into cubes.

2. Put the wok on the fire, add sesame oil to heat, pour the duck pieces into the pan, stir-fry for about 15 minutes, until the duck pieces are almost dry and almost cooked, sprinkle in the white medicine 1 packet of ingredients, continue to stir-fry until the aroma of the medicinal ingredients overflows, put it into the pressure cooker, add bone broth, refined salt, MSG, Cantonese rice wine and rock sugar, then add 2 packets of black medicinal ingredients, then cover and heat , it takes about 15 minutes to reach the upper pressure. Remove the pot from the heat and simmer for about 15 minutes. Uncover, remove the duck pieces and put them into a basin. Keep the original duck stew soup in the pot for later use.

3. Heat a clean pan over medium heat, add sesame oil and heat, add ginger strips and stir-fry until the moisture in the ginger strips dries up and shrinks to a smaller size. Sprinkle in 1 packet of white medicinal ingredients, and continue to stir-fry for about approx. After 3 minutes, remove from the pot and put into a large bowl. Set aside.

4. Pour the soy sauce into a large bowl, add the sugar and stir until the sugar dissolves. Then add minced dried chili peppers, minced chives and a little sesame oil. Mix thoroughly and serve as ginger duck. Then pour the small sauce into several small bowls as flavor saucers and set aside.

5. First put the ginger strips into the bottom of the hot pot, then put the duck pieces into the hot pot respectively, then pour the original stewed duck soup and an appropriate amount of stick bone soup in the pressure cooker into the hot pot, and then Put the hot pot on the fire, bring it to a boil, put it on the alcohol stove, add the sauce and other side dishes such as duck heart, duck liver, duck gizzards, duck intestines, duck blood, steamed vermicelli, cabbage, and steamed yuba. Serve and serve.