Once upon a time, there was a clever woman in Xiangxi who cooked a good dish and opened a small restaurant on the edge of the cottage. Due to the shortage of land and personnel, business is barely maintained. It happened that a group of ducks they raised failed to live up to expectations, were fierce and overbearing, and ruined crops. Just didn't lay a good egg, which caused Zhang Tiantian to come and scold with a bamboo pole: "You damn ducks are like bandits!" Finally, in a rage, Zhang decided to kill all the ducks that didn't lay good eggs and cook them one by one. When all the ducks were killed and eaten, he closed the shop and switched to other businesses.

Who knows that there is always a ray of light behind the dark clouds, perhaps because those wild ducks are particularly delicate and tender, coupled with Zhang's cooking skills, the ducks she cooked are fresh and delicious, which attracted diners to smell it. However, when a diner asked her what the dish was called, she was so angry that she casually said, "What dish? Bandit duck! " Unexpectedly, such a call made the "bandit duck" famous far and wide, and the restaurant was even more crowded.

Xiangxi terrapin duck

Raw materials: grass duck 1 1500g, carrot 20g.

Seasoning: spices (2g star anise, 5g cinnamon, 5g pepper and 3g fennel), 20g ginger, 20g garlic 10g bean paste, 20g dried pepper 10g salt, 2g monosodium glutamate, 5g beer 1g soy sauce, and 5g coriander 10g.

Methods: 1. Wash the duck, cut it into 4 cm long strips, blanch it in boiling water 1 min, and take it out. Dice carrots, blanch them and take them out. 2. Put the base oil in the pot and heat it to 60% heat. Add bean paste, ginger and spices and stir-fry over high heat. Add dried Chili and duck pieces and stir fry 10 minute. Then add soy sauce and stir-fry until the color is the highest. Add the beer and bring it to a boil. Pour into a pressure cooker and press for 8 minutes. 3. Add base oil to the pot, add ginger, minced garlic and Chili powder and stir fry, stir fry the pressed duck pieces for 1 min, stir fry monosodium glutamate, salt and carrot pieces evenly, and add coriander pieces when taking out of the pot and mix well.

Features: Duck slices are crisp and fragrant, rotten but not greasy, and delicious.