Food: Duck seasoning: edible oil, animal oil, onion, lettuce, green red pepper, potato, lotus root, ginger, garlic, onion, green red pepper, dried Chili, millet pepper, Pixian bean paste, butter chafing dish base, soy sauce, rice wine, beer sprinkling, salt, aged vinegar, white sugar and cumin powder.
The first step to make dry pot duck is to choose young ducks that have been around for half a year, wash them and chop them into small pieces with a flower knife. First, put salt and rice wine into the duck meat and marinate it evenly for a while. Then, after washing it, squeeze all the blood left in the duck meat with all your strength to produce negative pressure for pickling.
Prepare hot pot side dishes and heads in advance, cut potatoes and lotus roots into strips, cut green and red peppers into pieces with oblique knives, cut lettuce into knots, and cut more onion and ginger into dices. Then cut more than half an onion into shreds and put it in a spicy dry pot. After being heated in an alcohol stove, the aroma will be particularly strong.
The second step is to heat the vegetable pot and oil it, just like the dry pot chicken. In order to save fuel, let's fry it in batches. When the temperature is 60%, don't roll it when you first enter the pot. When all the duck meat is set, push it away. When it is fried, it can be picked up and fried again. (If all ducks are used, just fry them once. If you use old ducks or like dry incense, you can do it again)
After the duck is fried, heat the water to 70% temperature, add potato chips and lotus root strips, fry until the skin turns yellow, then fish it out, and pour out excess oil from the bottom. After leaving the bottom oil in the pan, return it to the pan for heating, and add a spoonful of animal oil to refresh it. Stir-fry diced ginger with slow fire, add diced garlic and stir-fry with green pepper, then stir-fry dried Chili peppers again, and then stir-fry with Pixian bean paste and hot pot bottom material.
The third step is to turn it into a hit, add duck meat, pour in a little beer and sprinkle it to freshen up, then stir well quickly. Then, stir-fry the chili peppers, add lotus root strips, potatoes and lettuce, stir-fry them quickly, add a little salt and white sugar to taste, chicken essence to taste, and cumin powder to taste fresh. Stir-fry quickly, add old vinegar to the edge of the pot to refresh, sprinkle cooked sesame seeds on it, turn off the fire and stir-fry evenly, and finally pour it into a spicy dry pot to strike the fire.
I don't need to tell you how many bowls of white rice and cans of wine you have eaten in dry pot duck, where the dry incense tastes better and the more you chew it. If you like this dry pot duck, can you give me a compliment? Thank you for your attention, and enjoy different home-cooked steamed vegetables every day.