Materials: half a duck, taro 3-4

Ingredients: beer, sugar, salt, soy sauce, dark soy sauce, pepper, star anise, cinnamon, green onion, ginger, yellow wine

Duck cut into pieces, taro cut into pieces

Duck was first stir-fried in hot water, to remove the blood, and put in the pot to gently fry. Add the ingredients and yellow wine, open the lid and boil until the water is almost gone, then add beer and continue to boil. Put taro pieces.

The dish is very simple, but it tastes very flavorful, taro and duck are very match ingredients.

Crispy Chestnut Duck

Ingredients: 1 twisted duck 1500 grams, 300 grams of fresh chestnut meat, 2 egg whites, 10 grams of cooked white sesame seeds, 5 grams each of ginger and green onion, 50 grams of cornstarch, 5 grams of peel.

Seasoning: salt, pepper, monosodium glutamate, cooking wine in moderation.

Method:

(1) the duck slaughtered in addition to internal organs washed, with ginger, green onion, peel, wine, salt pepper, monosodium glutamate marinade for 30 minutes on the cage on the high heat steamed out a little cold after taking the meat shredded to be used.

(2) fresh chestnut meat steamed on the cage on high heat and pressed into the mud mush, put salt, pepper, moderate amount of cornstarch and duck silk rubbed and evenly cut into large pieces of duck chestnut mush, and then seventy percent of the hot oil frying incense and cut into rectangular slices to be used.

3) the chestnut duck slices wrapped in a layer of egg white and cornstarch made of egg white paste, sprinkled with white sesame seeds under 60% of the hot oil frying incense, pick up the plate can be.

Features: crispy outside, inside the powder sheep, fragrant and salty.

The key to production: chestnut mushrooms must be added to the starch rubbed well, otherwise easy to loose not shaped; frying oil temperature should be high, especially the first frying.

Braised duck practice:

The first step, buy duck. Choose a duck that is relatively young, tender and not fat. There are three ways to recognize it. One, watch the color. The same bare duck, lighter color is younger. The main observation points are the duck's palm and skin. Second, feel. Soft and elastic is young, the recommended observation point is the root of the beak. Third, weight. The same size duck, light weight is young.

The second step is marinating. Hua Diao wine, soy sauce (soy sauce), a little sugar. Mix and rub evenly all over the duck. And apply massage so that the juice into the meat. Let it rest for a quarter of an hour.

The third step is to oil the duck. Heat the salad oil until the palm of your hand is about three inches from the pan and it feels hot. Add the marinated duck. Turn over repeatedly to prevent charred skin. Oil the duck until the color shines and the skin is crispy but not burnt. (Note: Research has shown that this step can be omitted for beautiful women, and the duck can be served in the pan in pieces instead of whole.)

In the fourth step, heat a moderate amount of oil. Add the extra marinade. Add rock sugar, five spices and star anise, etc. (depending on your preference) seasoning. Stir fry. Add water until shiny and red. The amount of water should be enough to submerge half of the duck. Add onion, ginger and other seasonings. Simmer over high heat. Lower the heat to raise the juice. Add chicken essence when starting.