Ingredients: a duckling, glutinous rice, red pepper, salad oil, salt, monosodium glutamate, white wine, sweet noodle sauce, red oil, sesame oil, ginger slices, dried Chili festival and chopped green onion.
Practice: ① Wash the glutinous rice, soak it in warm water 1 ~ 2 hours, and cut the red pepper into pieces for later use. Duck Slayer: Yes.
Duck blood is poured on the drained glutinous rice, and the washed duck is cut into pieces for use. ③ Mix glutinous rice with duck blood, steam it in a cage, press it into strips, fry it in a 50% hot oil pan, drain the water, cool it and cut it into thick slices. (4) Put oil in the pot, stir-fry the duck pieces until the meat and bones are separated, cook white wine, add salt, sweet noodle sauce, ginger slices, red pepper pieces, dried pepper knots and water, add duck blood and stew until the taste is good, pour the red oil and sesame oil into a bowl, and sprinkle with chopped green onion.
Famous dishes with typical Xiangxi flavor originated in hongjiang city. When cooking, duck meat, dried red pepper, ginger, camphor and glutinous rice cake are fried in boiling oil, then water is added, duck blood is poured in and stewed slowly. The finished product is famous for its rich fragrance, full taste, golden color and crisp and fat quality.
Examples of dishes
Cooking and key points of whole duck with Hongjiang sauce
(1) raw materials
1 duckling (about1500g), 30g Hongjiang sweet noodle sauce,10g dried red pepper and10g bright red pepper.
0/00g ginger/kloc, 75g rice wine, 6-8 white buttons, refined salt, monosodium glutamate, cooking wine, pepper, red oil,
Chopped green onion, fresh soup, and vegetable oil.
② production method
1. Clean the duck, break the duck's head, cut off the duck's paw without peeling, slaughter the duck meat into rectangular pieces with a width of 2.5 cm, replace the feed of the duck gizzard with a flower knife, tie the duck intestines, and drain the water and gas for later use.
2. Cut the dried red pepper into sections, cut the red pepper into hob blocks, slice the ginger, tie the shallots at the bottom of the saucer, and dissolve the Hongjiang sweet noodle sauce in a small bowl with a little red oil for later use.
3. Wash the pan with fire and oil. When the duck's paw explodes into golden yellow, put it in the duck's head. After the cut flowers and intestines are picked, put them in the duck pieces and stir-fry until the duck pieces are fragrant. Then, when the temperature in the pot is already high, cook rice wine and stir fry quickly. When the duck pieces touch the pot and the steam has exploded, add the sweet noodle sauce. At this time, stir-fry the sweet noodle sauce with low fire until it is fragrant, and put it into the dried Chili Festival.
You can take it out of the pot and put it in a big plate with onion knots.
⑶ Characteristics
The color is brownish red and bright, and the sauce is mellow, salty and slightly spicy.
(4) main points
1. Don't skin the duck's feet. Pay attention to the heat when frying ducks, don't use strong fire.
2. When mixing fresh soup, it is not advisable to have too much soup. Generally, a duck can be fully tasted with only half a small bowl of fresh soup.
Too much soup will greatly reduce the taste.
3, put salt after the sweet noodle sauce, the amount of salt should consider the amount of salt in the sweet noodle sauce, not too salty.
4. The dosage of sweet noodle sauce should be increased or decreased according to the experience of raw materials. Too much dosage will affect the color, and too little dosage will not achieve the artistic conception.