The choice of ingredients in this dish is very important. It is best to choose duck meat, so that the meat is tender and delicious and the cooking time is short. There are also essential green and red peppers, garlic, ginger, and the treatment of duck blood is also very important. Now let's introduce how to do it in detail, which is the authentic Yongzhou blood duck.
The first step: the duckling's treatment. Prepare an empty bowl with a little salt and rice wine for later use. Then put the duckling in a bowl and stir it quickly for one minute. The purpose of this step is to prevent duck blood from freezing into pieces, so that rice wine and salt can be fully integrated with duck blood. Next, remove the duck feathers, clean them, and cut them into pieces of uniform size, preferably smaller, to facilitate the taste.
Step 2: Matching accessories. Garlic is cut into small grains or slices, pepper is cut into grains, Hunan pepper is cut into grains of about one centimeter, ginger is sliced, and onion is cut into long sections for later use.
Step 3: Make blood duck. Heat the pot and put it into a pot lubricated with proper amount of oil, and heat the oil temperature to 60%. Pour in the duck and stir-fry for 5 minutes over medium heat. The purpose of this step is to explode the water in the duck meat and fry the duck meat. ) Then, put the garlic and pepper into the pot and stir fry over low heat. Start color mixing, light soy sauce, light soy sauce to adjust the background color, stir fry evenly to increase the salty taste.
Next, add an appropriate amount of water and simmer for about ten minutes. (This step is mainly stewing and seasoning. ) When the soup is almost dry, add ginger, onion and Hunan pepper, add seasoning: salt, chicken powder, a little white sugar for freshness, and a little old vinegar for fragrance, stir-fry over high fire until the auxiliary materials are cut off. Finally, pour the duck blood and stir-fry for one minute until it is completely adsorbed on the duck meat.
Made an authentic Yongzhou blood duck.
As a half Yongzhou person, how could you not know this classic dish?
Preparation of ingredients:
Half a duck, 50g of duck blood, 5 cloves of garlic, 5 peppers, 7-8 green peppers, appropriate amount of shredded ginger, salt, oil and chicken essence.
Exercise:
1, duck, pork belly cut into small pieces.
2. Throw the duck into the pot, stir it, add the right amount of salt, cover the pot and simmer for about 10 minutes (remember to boil a lot of water when you stir it halfway).
3. After dinner, throw the lid aside, stir-fry the water, add ginger, garlic and pepper, and stir-fry the fragrance.
4. Pay attention at this moment. Don't fry the duck in the pot too dry. Add more oil, and then add all the remaining peppers. Remember to put salt in the pepper! ! Then fry for about two minutes.
5. Turn off the fire to the minimum, pour the duck blood evenly, turn on the fire, stir quickly, let the duck blood wrap on the duck meat, turn off the fire immediately after it is wrapped evenly, and add some chicken essence.
6, out of the pot, on the table.
Pay attention to the duck blood is best fresh, and you can catch it when you kill the duck.
Yongzhou blood duck is a special dish in Yongzhou, Hunan Province. Although the appearance is dark, the taste is absolutely amazing. Yongzhou blood duck is also a variety of practices, and then I will share one of them with you, hoping it will be useful to you.
Prepare the ducklings for about 3 months. This kind of fried duck is better than the old duck.
Before the duck is bled, put a proper amount of rice wine and edible salt into the bowl. To prevent the duck blood from coagulating, put the duck blood into the bowl filled with rice wine and salt, and then stir it quickly for one minute.
Boil the water, put the killed duck into the basin, pour boiling water to soak for 1 min, then take it out and cool it in cold water. Cooling in cold water can tighten the skin and meat of ducks, thus better removing duck feathers. After the duck feathers are cleaned, peel off the duck's duckbill and feet, remove the duck's bottom and remove the bacteria that are likely to remain on the duck's feet. Cut the duck from the back, take out the viscera and wash it for use, and chop the duck into 2 cm pieces for use.
Seasoning for making blood duck: garlic 40g, millet pepper 40g, green pepper 100g, ginger 50g, appropriate amount of onion, water 200g, soy sauce 5g, salt 1g, a little sugar and a little balsamic vinegar. Appropriate amount of cooking wine, 2 grams of soy sauce,
Dice garlic and pepper for later use, slice ginger and cut onion for later use.
1. Heat the oil pan to 60% heat, add cooking oil, put the cut duck meat into the pan, stir-fry for 5 minutes on medium heat to make the water in the duck meat dry and fragrant;
2. Put the chopped garlic and millet pepper into the pot, stir fry the garlic and millet pepper for one minute, and add some cooking wine to stir fry a few times. The purpose of adding cooking wine is to remove the fishy smell of cooking wine. Add 2 grams of old background color and 5 grams of soy sauce to increase the salty taste of duck meat. Add 200 grams of water and simmer 15 minutes. This step is as follows.
3. After 1 5 minutes, when the soup is almost dry, start seasoning, and add1g salt and a little sugar to refresh it. After adjusting the taste, add chopped green pepper and onion, stir-fry the auxiliary materials until they are broken, and add a little balsamic vinegar to stir-fry a few times;
4. Finally, pour the prepared duck blood into the pot. It takes at least 30 seconds for duck blood to be cooked thoroughly. Duck blood must be cooked thoroughly. Stir-frying means that duck blood is adsorbed on duck meat, and then it can be cooked!
Choose half a duckling, chop it into small pieces, and cut green and red peppers into diamonds for later use. Stir-fry duck, remove and drain, add ginger and garlic, add proper amount of oil and salt and stir fry together, or add rice wine. Then add red green pepper and a little water to stew for a while. Add chicken essence, chopped green onion and duck blood and stir fry. Just pour some sesame oil.
First of all, it is a false proposition. Yongzhou blood duck is fake! Back and forth, I said that the Taiping Army captured Yongzhou City to celebrate! At that time, the commander-in-chief was Bao Qibao, a famous Qing soldier. The state capital didn't fall. Two days ago, Feng Yunshan was killed by shelling in Quanzhou, and the Taiping Army destroyed Quanzhou, which delayed the time. Several troops around Yongzhou City returned to the defense, and Taiping Army bypassed Daozhou Town of Shuangpai County and entered Ningyuan, reaching Jiahe Changning City in the north and Hengyang in the north. You can Baidu it. Eating too many knockoffs makes people stupid!
material
A duck, a bowl of duck blood, four cloves of garlic, a spoonful of cooking wine and a spoonful of rice wine.
Three pieces of old ginger, one piece of ginger, two green and red peppers, appropriate amount of salt, appropriate amount of soy sauce and appropriate amount of edamame (shelled).
Yongzhou blood duck is a local specialty in Yongzhou, Hunan Province, and it is also a home-cooked dish that Hengyang people in Hunan Province like very much. The following introduces the concrete methods and key points of success of Yongzhou blood duck, and teaches you how to make authentic Yongzhou blood duck.
The practice and key points of success of Yongzhou blood duck, and how to make Yongzhou blood duck.
The first step is to do it.
Main ingredients:
Huai duck, ginger slices with purple oil, duck blood.
Accessories:
Salt, rice wine, beer, monosodium glutamate, chopped green onion (or coriander).
Preparatory work:
1, fresh duck blood, stir well with chopsticks, add a little water and a little salt! Prevent duck blood from turning black and solidifying. If you slaughter and cook now, you don't need to add refined salt and water!
2. If the duck has fluff, it can be barbecued evenly back and forth on the fire! You can also use Niezi to deal with the inverted hair on ducks! Then wash the duck and chop it into pieces, big or small!
Practice steps:
1, put oil in the pan for the first time! Pour out the oil and put the ginger slices in a hot pot of hot oil! Cooking doesn't need much oil! Just a little oil!
2. Duck-controlled dry water pot and purple ginger slices are slowly stewed! Until the color of the duck turns golden and duck oil is produced, pour out the excess duck oil and stir fry!
3, until the duck has no extra duck oil, pour a little rice wine for the duck to smell, and then dry the duck's water! It is best to put salt at this time! Put the salt away at once! There is no need to carry out the redundant procedure of putting salt for the second time!
4, then simmer on a small fire! The ratio of water to beer is 1 ratio 1. Pour it into the duck! Simmer the ducks slowly over low heat! Finally put monosodium glutamate!
The practice and key points of success of Yongzhou blood duck, and how to make Yongzhou blood duck
5. After putting monosodium glutamate, pour in fresh blood and fully integrate with the duck! At this time, the duck was stained with duck blood! Drain the juice on medium heat! This dish is ready!
6. Pour it into the vessel! Arrange the duck head, wings, legs and feet, and decorate them with chopped green onion or parsley.
The second step is to do it.
condiments
Duck 1
condiments
aubergine
Proper amount
sweet pepper
Proper amount
pepper
Proper amount
Duck blood
Proper amount
coriander
Proper amount
condiment
salt
Proper amount
soybean
Proper amount
monosodium glutamate
Proper amount
verdant
Proper amount
energy
Proper amount
rice vinegar
Proper amount
Glutinous rice wine
Proper amount
The practice of Yongzhou blood duck
1. Wash the duck, cut it into small pieces (finer), and drain the water for later use.
2. Eggplant and green pepper are cut into ginger slices and onion is cut into sections.
Eggplant should be cut into small cubes.
4. Heat the oil in the pot, add ginger slices and stir fry, add duck meat and stir fry for 3-5 minutes, and add rice wine to remove the fishy smell.
5. Stir-fry green and red peppers, add eggplant, salt and soy sauce, stir-fry until it is 80% cooked, add duck blood, add monosodium glutamate to onion and coriander, pour in a little vinegar (according to personal taste, add a little first, then add it gradually), and stir-fry until it is cooked.
The third way
food
condiments
Old duck
1
condiments
oil
Proper amount
salt
Proper amount
energy
Proper amount
Chopped pepper
Proper amount
green pepper
Proper amount
dark soy sauce
Proper amount
peas
Proper amount
Duck blood
Proper amount
step
1. Wash the ducks.
2. Duck blood is reserved, because we don't want coagulated duck blood, so putting some vinegar can prevent duck blood from coagulating.
3. the duck is cut into small pieces, and the smaller one is delicious.
You don't need to put oil in the pot, fry the duck dry first.
5. Stir fry until the duck is oily. Set aside the plate.
6. Add tea oil, add duck meat and stir fry, then add ginger, garlic, dried garbage and other seasonings, and add appropriate amount of water to stew for 20 minutes.
7. Wait until the duck is soft and rotten.
8. Add fresh beans and continue to stew.
9. Then add green peppers and chopped peppers.
10. Stir well and the beans and peppers will be cooked.
1 1. One minute before cooking, pour duck blood until the color turns dark and red.
Ingredients: duck blood 100g, duck 500g, ginger 10g, garlic 10g, cooking wine 20ml, salt 10g, oil 20ml, dried pepper 10g and cinnamon/kloc-.
1
Slice ginger and garlic, shred pepper, shred duck meat, shred duck blood.
2
Heat oil in a pan, add duck meat and ginger slices and stir fry. Add salt, allspice powder, star anise, pepper, cinnamon and soy sauce and stir fry evenly.
three
Add cooking wine, stir-fry garlic evenly, pour in clear water, and when the water is three quarters dry, pour in duck blood and stir-fry evenly, and then take out the pot.
Ingredients: Ducklings (local ducks over 3 months old, not too old), ginger, pepper, garlic, Hunan pepper, millet pepper, garlic pepper, acid water (that is, acid water used for pickling pickled peppers at home), salt, chicken essence, star anise, cinnamon, coriander and onion.
The first step is to prepare ginger, garlic, etc. Kill the duck with pepper and bleed it, and shave it with a bowl of sour water (if possible, try not to buy ready-made ones in the supermarket because they use depilatory, and ducks are not delicious).
Step 2: Chop the duck (thumb size), take out the duck oil and cut it into small pieces for later use.
Step three, heat the pan and cool the oil. When the oil temperature rises, add duck oil, stir-fry duck oil, cinnamon, pepper, ginger, garlic, stir-fry garlic, add duck meat, stir-fry all the time, and add a little salt in the middle (because duck blood is salty). When the oil is too long and the duck bones start to leak oil, scoop out half of the duck oil.
Step 4, shovel the duck to one side, put Hunan pepper, rice pepper and sour pepper in the middle of the pot, stir-fry for 1 min, then mix with the duck and stir-fry for a few minutes with high fire.
Step 5, chop the duck blood with chopsticks, stir-fry it with a shovel while pouring the blood, so that the duck meat and duck meat can be combined together to the greatest extent (if it is not fried, it will be easy to block, and the blood will be bad).
If you don't stir fry quickly, duck blood will be easily heated to pieces.
Step 6, pour the duck oil aside, stir fry a few times, add chicken essence and monosodium glutamate, put a bowl, sprinkle some parsley and chopped green onion, and a red bean blood duck with Hunan characteristics will be ready.