Practice 1
Ingredients: duck, ginger
Production steps:
Chop the duck into pieces first, then wash it and control the water for later use. Boil half a pot of water. When the water boils, pour the duck in and boil the blood in the meat. Then take it out and put it in a bowl for later use. Prepare the ingredients, and add more ginger. This is the key point of this dish. Just peel the ginger and slice it, and peel the garlic seeds. Wash the pepper, fragrant leaves and star anise with water and put them on the plate. Wash the dried peppers and put them on the plate. Boil the pot to 70% heat, add proper amount of peanut oil, put all the ingredients down, and fry it with low heat for fragrance. Then put the duck down and stir-fry for two minutes. Add some salt, a few crystal sugar, and a little cooking wine, and continue to stir fry a few times. Add a small dish of soy sauce, stir fry a few times, shovel it in the pressure cooker, add a bowl of water, cover it and stew for ten minutes. Time's up, don't hurry to open it, let the steam inside empty for another two minutes, then open the lid, pour the duck into the plate and serve it. It's delicious.
Practice 2
Ingredients: duck, ginger
Production steps:
1. Wash the fresh ducks and put them in pots. Add a lot of cooking wine and soak for half an hour. The function of soaking cooking wine is to remove fishy smell and make the spices of cooking wine taste. This step is very important. There is still a big difference in taste between not doing this step and doing this step. Duck soaked in cooking wine has no fishy smell and tastes more fragrant. Boil a pot of water, pour in the duck meat, continue to cook for 2 minutes, filter out some duck oil and dirty floating foam, and remove the duck meat, which is much cleaner.
2. Remember to do this step as well, after which the duck meat will be cleaner and more delicious. Heat the oil in the pan. Add duck meat. Next, stir-fry the duck. Copy until the duck is golden and crispy. This step can be based on personal preference: if you like to eat ducks that are not so fat, stir-fry them for a while, and all the duck oil will burst out, so that the ducks will be crispy and not greasy; If you like to eat a tender duck: don't stir-fry it, just stir-fry it moderately, and the duck meat will be tender and not so dry. The last step is to stir-fry the duck, because it takes a little more time to stir-fry the duck half-cooked. However, the shredded ginger will be cooked soon after cooking, and the ginger will not smell good after cooking for a long time, so put the shredded ginger later.
3. Pour in shredded ginger. At the same time, pour in some shredded onion, red and green pepper, a little shredded ginger and a little shredded pepper to taste. Stir fry shredded ginger, sea pepper and duck. Prepare a sweet pepper, a green pepper and a little leek. Shred sweet pepper, green pepper and leek into the pot. Add soy sauce, salt and some cooking wine. Add a spoonful of chilli sauce to taste. Add a spoonful of sugar to freshen up. Continue to stir-fry the duck that has been seasoned in the last step. After a short nap, the plate can be loaded, and it tastes better when it is hot.