Today we share a home cooking "spicy duck" home cooking, duck is a delicious and nutritious and rich in home cooking ingredients, especially suitable for summer and fall season, not only to supplement the over-consumption of nutrients, but also remove the dry heat to the human body brought discomfort. The following is to share with you in detail, the practice of this spicy duck, like friends hurry to learn it.

Spicy Duck

1. First, we prepare a tender duck, the duck meat chopped into uniform small pieces, try to chop a little more flavorful, chopped into the water after the wash more than two times, wash the top of the blood, and then fished out of the water to squeeze dry marinated.

2. Put 30 grams of chili sauce, 2 grams of salt, 10 grams of soy sauce, and then pour in some wine to fishy, a few leaves, a pinch of cumin, a section of cinnamon, rubbed a little bit of hand, marinate for 20 minutes, so that the seasoning is fully infiltrated into the duck meat.

Slice the scallions into horseshoe slices, cut the ginger into slices, garlic flatten all together, and then prepare a handful of dried chili pepper spare.

3. After all the ingredients are ready, we began cooking, the pot of oil, oil temperature five percent hot, the onion ginger garlic into the pot together, stir fry, stir fry flavor into the dry chili, turn the heat to continue to stir fry, pay attention to do not stir fry chili, chili pepper stir fry color, the marinated duck into the pot for stir fry, stir fry the inside of the water.

4. About 3 minutes of stir-frying, stir-fry until the duck skin tightened, smell the aroma, add a little old pumping color, the color of the stir-fry evenly, from the side of the pot into the amount of water did not exceed the duck, sugar can be a little bit more than neutralization of the spicy taste, the soup boiled after the pot to beat the floating foam, cover the pot and turn to a small fire to simmer for 15 minutes.

5.15 minutes later, the duck has been stewed very red, add a little chicken powder, the pot of incense leaves cinnamon pick out, and then add a little oyster sauce to increase freshness, stir frying oyster sauce, and finally sprinkled with green onions delicious that is complete.

Technical points:

1. Duck meat in the blood must be fully washed, otherwise there will be a fishy taste;

2. Duck meat marinade must be squeezed dry before, so that it is more likely to absorb the material into the flavor;

3. Duck meat must be fully sautéed, sautéed out of the oil, when eating will not be greasy mouth, into the dish more fragrant.