The practice of Hakka white-cut duck is relatively simple, and the material: duck offal 1 right. Medicinal material package: 5g of star anise, 8g of cinnamon, 5g of fragrant leaves, 3g of Amomum tsaoko, and dried tangerine peel 1 tablet. Seasoning: water 10kg, chicken essence 50g, salt 300g, monosodium glutamate 50g, maltol 2g, ginger 50g, garlic 30g and dried onion 20g. Dip: garlic 50g, fresh ginger 50g, delicious 10g, soy sauce 150g, and proper amount of peanut oil. Ingredients: baking soda and sake koji.
Exercise:
1. Clean the duck's internal organs, add proper amount of salt, baking soda and distiller's yeast, scratch and wash for a while, and then rinse with clear water for later use.
2. Tie the herbs in the soup bag. Add water to boil, then turn the heat down for 20 minutes and add seasoning.
3. Deep-fry ginger, garlic and dried red onion with proper amount of peanut oil, and pour them on seasoned salt water together.
4. Boil the kidney, liver, crispy tube and duck heart in boiling water for a while, and then rinse with clear water.
5. Boil the boiling water, put it in the duck intestines, stir with long chopsticks, and immediately take it out and put it in clean ice water when you see that the duck intestines are all discolored.
6. Put the kidney and liver after cold water into boiled white cut water, simmer for 20 minutes, then turn off the fire and soak for 20 minutes.
7. Remove the duck intestines from the ice water, cut them into sections together with the crispy tube, and put the remaining slices on the plate. To be refreshing, you can sweep the cooked oil clean, cool it in the refrigerator and dip it in.