Main ingredients: Muscovy duck with red face 1 only about1000g, 200g of ginger, 200g of sesame oil (preferably black sesame oil) and 500g of pig bone.
Ingredients: 50g of Guangdong rice wine, 20g of rock sugar, 30g of white sugar, 0/50g of soy sauce/kloc, 20g of dried pepper10g, 20g of chives, 0/0g of refined salt/kloc-0, 5g of monosodium glutamate15g, and 2 special black and white powder packets (all in powder form).
Production method
1, Muscovy ducks are slaughtered, cleaned, duck offal is taken out, the duck body is chopped into pieces with the size of 3cm, the duck head is split in two along the length, and then cut in two horizontally; Peel and wash the ginger, pat it loosely on the vegetable pier with a knife, and then tear it into strips by hand; Clean pig bonzi bones, put them into a clear water pot, boil them with high fire, skim off the floating foam, and then boil them with medium and small fire until the soup color is milky white, and take out the bonzi bones; Removing pedicels and seeds from dried chilies, and cutting into fine powder; Wash shallots and cut them into fine powder; Duck heart, duck liver, duck gizzard and duck blood were all sliced; Cut the duck intestines; Water-soaked vermicelli and water-soaked yuba are all cut; Dice the cabbage.
2. Put the wok on fire, add sesame oil to heat it, pour the duck pieces into the wok, stir-fry for about 15 minutes, sprinkle white medicinal materials 1 bag until the water content of the duck pieces is dry and ripe, stir-fry until the fragrance of the medicinal materials overflows, take the wok and put it into a pressure cooker, add the bone soup, and add refined salt, monosodium glutamate, Guangdong rice wine and so on. Remove the pot from the fire, simmer for about 15 minutes, uncover, take out the duck pieces and put them into the pot, and stew the duck soup in the pot for later use.
3. Clean the pan over medium heat, add sesame oil to heat it, pour in ginger strips and stir-fry until the moisture of ginger strips will dry and shrink, sprinkle with white herbs 1 bag, stir-fry for about 3 minutes, and put them into a large bowl for later use.
4. Pour the soy sauce into a large bowl, add the white sugar and stir until the white sugar is dissolved, then add the dried Chili powder, chives powder and a little sesame oil, and after mixing, it will become ginger duck sauce, and then put the sauce into several small bowls as a flavor dish for later use.
5. First, put the ginger strips into the bottom of the hot pot respectively, then put the duck pieces into the hot pot respectively, then pour the stewed duck soup in the pressure cooker and a proper amount of bone soup into the hot pot respectively, then ignite the hot pot, boil it, put it on the alcohol stove, and taste the dish, duck heart, duck liver, duck gizzard, duck intestines, duck blood, water-soaked vermicelli, cabbage, water-soaked bean curd, etc.