2, before the duck treatment, we have to prepare a white brine. Prepare half a pot of water, and add to the water in the sand ginger, anise, cinnamon, grass jelly, pepper, incense leaf, yellow gardenia, (the preparation of these kinds of spices, don't need to prepare too much, each like a little can, the grass jelly to remove its seeds to remove the bitter flavor.) Then add an appropriate amount of ginger, perilla leaves and two tablespoons of rice wine, and finally some salt, you can open fire on the marinade for refining, about half an hour or so.
3, while the marinade simmering time, we have to duck simple treatment, with water first on the duck to wash, the duck in the blood wash away. Next to the duck to add two tablespoons of rice wine, two tablespoons of salt, and coated evenly by hand, the duck deodorization process. Coated after the duck, it should be left to marinate for 20 minutes, and when the pot of brine refining, put all the duck into the brine, and cover the lid, and simmer on high heat for 25 minutes.
4, take advantage of this time period, we have to prepare some bubble ginger, bubble ginger cut into shredded bowl spare. And then prepare on some perilla leaves, also shredded spare, a few pickled chili, cut into chili circles, appropriate amount of garlic will be cut into granules spare. Finally, prepare some ginger, cilantro and green onion. The following will be on the preparation of the dipping sauce, two dipping sauce production, I give you a detailed explanation, the taste is very different.
One (sand ginger flavor dipping)
Prepare a small bowl, a small bowl add sand ginger, then put on the cilantro, garlic, millet spicy, and finally add the taste of fresh, soy sauce two spoons, sesame sesame oil half a spoon can be.
Second, (duck blood dipping sauce)
Prepare a larger bowl, bowl add chopped green onion, ginger, perilla. Then you have to prepare the duck blood, add a few tablespoons of vinegar, mix well, and then add salt, pepper, chicken essence, oyster sauce, moderate seasoning. Finally, start a pot of hot oil, add some cooking oil in the pot, and put the ginger, millet chili stir fry flavor, and then the modulation of the duck blood into the pot, with a small fire, stirring constantly, the duck blood simmering viscous, and pour the simmering duck blood into a large bowl, mix well. (Duck blood dipping sauce)
5, and so the duck is completely cooked, you need to turn off the fire, so that the duck in the marinade continue to soak on the 20 minutes, so that the duck taste will be more flavorful,. When the time comes, the duck brined from the marinade, and with a knife will be chopped into pieces to plate, a white cut duck with Guangxi characteristics, it is made. After doing a good job of white cut duck, with duck blood dipping sauce to eat, the flavor is very one of a kind. If you do not dare to eat duck blood, you can with another bowl of dipping sauce to eat, the flavor is also very good
.