Ingredients: 2000g duck

Seasoning:

Pepper 1g ginger 6g salt 4g dried chili 5g MSG 3g garlic 15g 25 grams of garlic, 30 grams of sesame oil, 10 grams of cooking wine, 35 grams of soy sauce, 4 grams

Method:

Take a clean bowl, fill it with 15 grams of cooking wine, and kill the duck from the neck down. Make a knife to let the duck's blood flow into the bowl, stir it evenly with chopsticks;

Then blanch the duck in boiling water, then remove the hair and disembowel it, dig out the internal organs, and cut it into 1.8 cm square pieces with a knife , put it in another bowl for later use (the head, feet, wings, internal organs, etc. are not used);

Wash the ginger and cut it into 1.2 cm square slices;

Remove the roots of the green onion , wash, take the green onions and cut them into 1.2 cm long sections;

Cut the dry red pepper diagonally into 0.9 cm long strips;

Cut the garlic cloves in half and put them together in a clean bowl ;

Heat an iron pot over high heat, pour in peanut oil, and when it is 70% hot, add in chopped ginger, onions, garlic, and dried red peppers and stir-fry until fragrant, then pour in Fry the duck pieces together;

Fry until they shrink and turn white, then add 20 grams of cooking wine, soy sauce, and refined salt and stir-fry again;

Then add 200 ml of fresh soup, and move the iron pot to low heat Simmer for 10 minutes;

When about 1/10 of the soup is left, pour the duck blood on the duck pieces and stir-fry while pouring, so that the duck pieces are covered with duck blood. After pouring, add pepper, MSG, stir-fry briefly and then remove from the pot, put it into a plate, then drizzle with sesame oil and serve.

Cooking Tips

1. When slaughtering, the knife should not leave the blood vessel, so that the duck blood flows smoothly into the bowl;

2. When frying duck meat, soup will come out , first decant it into a bowl, stir-fry the water, then add oil, stir-fry over high heat until the meat turns yellow, mix the duck blood with the decanted juice, then add it to the pot, switch to warm heat, and clump together.

Ingredients: duck meat, ginger, auxiliary ingredients: oil, salt, soy sauce, white sugar

Method: blanch duck meat to remove blood foam, then rinse with cold water; put base oil in the pot, no need Too much oil, and the duck is fat and oily, so it will naturally produce oil. Stir-fry the ginger, onion and garlic, stir-fry the duck meat, add some salt and soy sauce to taste, stir-fry until oil comes out, stir-fry the ginger together, simmer over low heat for five minutes, finally add a little sugar and a few slices of green and red peppers Just some color.

One duck

2. Ginger, garlic (you can add it according to your own taste), Pixian watercress, pepper (sweet pepper is also acceptable), cooking wine, Sichuan peppercorns, bay leaves , kaempferol, star anise, tangerine peel, oyster sauce (you can choose not to use it), chicken essence, salt, MSG, and of course the most important oil!

Method:

1. Wash the duck and chop it into small pieces. When washing the duck, be sure to remove all the lymph from the duck's neck. It depends on whether you want to eat the offal. If you like it, you can keep it. If you don't like it, keep the duck heart. The rest can be thrown away.

2. Flatten the ginger with a knife, peel the garlic, wash it and set aside. Cut the peppers into sections or cubes for later use.

3. Pour the oil into the pot and heat it to about 80 degrees Celsius, then put the duck into the pot and stir-fry. The frying time of the duck needs to be longer to stir-fry all the water in the duck. When the duck is first put out of the pot, there is a lot of water and no oil can be seen. Be sure to drain all the water from the duck so that the oil can be seen in the pot. Only in this way can the duck be exploded, otherwise it will not taste delicious. At the same time, when the duck is stir-fried, add the spices to the pot and stir-fry with the duck. When the color of the duck turns a little red, add the cooking wine. Stir-fry for about 5 minutes, add Pixian watercress, garlic, ginger and these three seasonings.

4. Add watercress, garlic, and ginger and stir-fry for a while. When a slight garlic smell comes out, add the chopped peppers into the pot.

5. Add chicken essence, a little salt, and finally MSG. Just load it up!

Be sure to pay attention to the fire when stir-frying the duck. When stir-frying the duck, it is better to use medium heat.