First, the practice of dry pot duck
Dish features
Duck, dried Chili, ginger, garlic slices, pepper, a bottle of beer, onion, garlic, Chili sauce, coriander, celery, dried tofu with raw melon slices, small twist and some favorite side dishes.
Dry pot duck
There are several special points to pay attention to in this dry pot duck. One is to marinate the meat first to make it more tasty. Second, there should be more oil and garlic, and garlic will be more fragrant while frying! Third, stir-fry constantly in the process of cooking, so that the meat is heated more evenly and it is not easy to paste the pot.
method of work
Cut the duck into small pieces and marinate it with ginger, salt and soy sauce (or add a little sauce and sugar according to your own taste)
Ingredients: a bottle of beer, fungus, mushrooms, onions, garlic, peppers, coriander, garlic seedlings and some favorite side dishes.
1, first, put the water-borne auricularia auricula and shiitake mushrooms in a clean pot, control the moisture, and put them away.
2, put oil in the pot, saute onion, garlic, pepper.
Then pour the duck meat in, don't turn it over in a hurry, fry it slowly until the meat is golden, turn it over again and continue frying.
Fry until both sides are golden and the water in the meat is slightly dry. (It would be more fragrant if you could oil it first.)
3. Put the meat aside, and pour the dry fungus and mushrooms into the remaining oil in the pot. Stir-fry it and put some salt in it. Then stir fry with duck meat.
4. Then, pour about 1/3 bottles or half a bottle of beer, cover it and stew it. Stew until the soup is basically dry.
5, the pot is paved with garlic seedlings, fenli (it seems to be the rice cake that northerners often say) bean seedlings, Chinese cabbage, mushrooms, fried taro balls and fish balls.
Second, the practice of dry pot duck
1, clean up half a duck and cut it into large pieces.
2. Add ginger and raw materials, soak and marinate for half an hour.
3. Peel and cut carrots, cut parsley, remove seeds from peppers and cut garlic.
4, auricularia auricula is soaked in soft water in advance to remove mycorrhiza.
5, hot pot cool oil, stir-fry the duck pieces in the pot.
6. Stir-fry the duck until it is slightly Huang Shi. Put the garlic in the pot and stir-fry.
7. Stir-fry until the duck is golden and the garlic is covered with tiger skin.
8. Pour rice wine along the edge of the pot and stir well.
9. Add sugar and stir well. Add carrots and fungus to the pot.
10, add soy sauce and a large bowl of boiling water and simmer until the water is dry.
1 1. Finally, add the parsley and pepper into the pot.
12, add soy sauce and salt and stir-fry until the pepper stops growing.
Third, dry pot duck
1. Wash the duck and cut it into pieces.
2. Put cold water in the pot and scoop it up.
3. Cut the dried fragrant bean into small pieces, wash and cut off the garlic white, and wash and slice the green pepper.
Step 4 prepare seasoning
5. Add some oil to the pot, heat it for 5 minutes, and pour in seasoning to saute.
6. Pour in the duck and fry until the duck is slightly yellow on both sides.
7. Pour in cooking wine150ml.
8. Join the soy sauce
9. Join the soy sauce. It's very difficult to make a film in winter. Sometimes, you can't laugh and cry when you are in continuous shooting.
10. Add dried chilies and bring to a boil. Cook with low heat until the duck is cooked.
1 1. After that, open and pour in vegetables, stir well and then take out the pan.
12. Add coriander.