Hello, everyone, I am a food lover in Guangxi. I was born in Guangxi since I was a child, and I especially like all kinds of delicious food in Guangxi. In particular, the boiled duck in Guangxi is very famous in many places. When I was a child, my family was in poor condition and it was rare to eat it several times a year. But now with the continuous improvement of living standards, I will make it for my family several times a month. Let me teach you the correct production steps of Guangxi boiled duck, which I believe many people want to learn.

1. When making boiled duck, although the steps are simple, there are tricks. Without further ado, let's get down to business. I have put all the recipes for boiled duck here, and at the same time, I have made it with two bowls of different dipping materials. The boiled duck is really delicious. First of all, buy a bluehead duck in the market, ask the stall owner to help kill it, and then take it home directly, and you can make it. Duck blood from the slaughter of ducks should also be taken back. Duck blood is very delicious.

2. Before the ducks are treated, we should prepare a white brine. Prepare half a pot of clean water, and add Alpinia officinarum, Illicium verum, Cinnamomum cassia, Amomum tsaoko, Zanthoxylum bungeanum, Fragrant Leaves and Gardenia jasminoides Ellis into the clean water. (You don't need to prepare too much of these spices, just a little of each one. Amomum tsaoko should be seeded to remove bitterness. ) Then add a proper amount of ginger slices, perilla leaves and two tablespoons of rice wine, and finally add some salt, and you can fire to refine the marinade for about half an hour.

3. While the marinade is being boiled, we should treat the ducks simply, and wash the ducks with clear water first, so as to wash off the blood in the ducks. Next, add two spoonfuls of rice wine and two spoonfuls of salt to the duck, spread them evenly by hand, and deodorize the duck. After smearing the duck, let it stand and marinate for 2 minutes. After the brine in the pot is refined, put all the ducks in the brine, cover it, and cook it for 25 minutes.

4. During this period, we should prepare some pickled ginger, cut it into shreds and put it into bowls for later use. Prepare some perilla leaves, shred them for later use, a few pickled peppers, cut them into Chili rings, and cut them into granules with appropriate amount of garlic for later use. Finally, prepare some minced ginger, chopped coriander and chopped green onion. Next, we will prepare the dip. I will explain in detail the production of the two kinds of dip, and the taste is very different.

1. (Shajiang-flavored dip)

Prepare a small bowl. Add Shajiang powder to the small bowl, then add coriander powder, garlic and millet spicy, and finally add two spoonfuls of soy sauce and half a spoonful of sesame oil.

second, (duck blood dip)

prepare a bigger bowl, and add chopped green onion, shredded ginger and perilla into the bowl. Next, add a few tablespoons of old vinegar to the prepared duck blood, stir it evenly, then add salt, pepper, chicken essence, oyster sauce and appropriate seasoning. Finally, take the hot oil out of the pot, add some cooking oil into the pot, add Jiang Mo, stir-fry millet and spicy rice until fragrant, then pour the prepared duck blood into the pot, stir it constantly with low fire, boil the duck blood to be sticky, and pour the boiled duck blood into a large bowl and stir it evenly. (duck blood dip)

5. After the duck is completely cooked, it is necessary to turn off the fire and let the duck continue to soak in the marinade for 2 minutes, so that the taste of the duck will be more delicious. When the time is up, take the marinated duck out of the marinade, chop it into pieces with a knife and put it on a plate, and a white-cut duck with Guangxi characteristics will be made. Make the boiled duck in the future, and eat it with duck blood dipping sauce, which is very delicious. If you dare not eat duck blood, you can eat it with another bowl of dipping sauce, and the taste is also very good.