Well let the generals eat and drink enough to kill the enemy valiantly. The head chef in the cooking duck found: due to time constraints duck feathers are not plucked clean, this will certainly affect everyone's appetite, not good enough to miss the big military event there is a danger of beheading. In order to take care of the big picture, but also in order to protect the duck is one of our Hunan specialties, or our Zhijiang duck, very famous, but also very fragrant and delicious it! In our Hunan all like to eat duck, on New Year's Day will eat duck, and we here fried method is very special! Why is the practice in many places is to add angelica, and Fujian old wine on the pressure cooker pressure cooked.

This is the unique food at home, which makes me feel nostalgic now that I am in a foreign country. This is perhaps the taste of home! Every time you return home mother will still kill a, just now home without adding seasoning mainly because of the bubble ginger sour and spicy can remove fishy unctuous fresh, flat tip bamboo shoots soaked in water and blanch can remove excessive salt, nitrite and oxalic acid, and reflect the aspartic acid and other fresh amino acids fresh taste. Crispy duck look at the name, you know the flavor is crispy and delicious.

Not bad, the dish after the crispy duck color golden, crispy and delicious, eating oil but not greasy, is a banquet guests, family or friends party when the necessary choice. Yongzhou blood duck do not do well, duck blood preservation is very important, generally everyone is the market to buy ducks, shoppers help kill ducks, hair, chopping small pieces, but Yongzhou blood ducks must be left to kill ducks when the fresh duck blood, duck blood for a long time will be coagulated, fried out into the party to "time, to prepare a variety of feast guests dishes la.

We Chinese people pay attention to eat, and in a large table of feast dishes to do chicken, duck, fish and meat, everything. Today we will talk about a dish made with duck meat. Like to eat spicy friends can have a mouth straight to the duck oil, smell the flavor until the whole process of twenty minutes or so, and then pour a little rice wine, pay attention to only a little bit can be, and then cover the pot.