Ingredients: 1 teal (weighing about 1200 grams), 500 grams of duck blood, 30 grams of coriander.
Seasoning: 50 grams of Jinggangshan pepper, 150 grams of salad oil, 5 grams of Angelica dahurica, 3 bay leaves, 20 grams of cooking wine, 10 grams each of Maggi fresh soy sauce and dark soy sauce, 1 kilogram of chicken broth, chicken essence, 8 grams each of salt and MSG.
Preparation: 1. Slaughter and clean the teal duck, cut the duck meat into large pieces weighing about 15 grams, put it into boiling water and simmer for 3 minutes on high heat, remove the water and wash away the foam on the surface. 2. Wash the duck blood, cut into pieces 5 cm long, 4 cm wide and 1.5 cm thick. Place in boiling water and simmer over high heat for 1 minute. Remove and control the water. 3. Put salad oil in the pot, and when it is 70% hot, add Jinggangshan pepper, Angelica dahuricae, and bay leaves and stir-fry over low heat for 2 minutes until fragrant. Add duck meat, cooking wine, and Maggi fresh and old vegetables. Season with soy sauce, salt and chicken essence, add chicken soup and cook over low heat for 1 hour until the duck meat is tender. Add duck blood and cook over low heat for 5 minutes. Add MSG to taste, remove from the pot, put into a wooden barrel, sprinkle with coriander and serve.
Features: rich taste and endless aftertaste.
Dry Pot Ginger Duck
Ingredients: 1 native duck raised by farmers (weighing about 2500 grams), 350 grams of pork belly.
Side dishes: konjac tofu, duck blood, tofu, sweet potato vermicelli, bean sprouts, potatoes, etc. The variety and quantity are customized by the customer
Seasoning: 300 grams of ginger, green onion 200 grams of cooking wine, 150 grams of Pixian douban, 25 grams of sweet noodle sauce, 50 grams of chili noodles, 30 grams of pepper, 10 grams of sesame oil, 2.5 grams of ginger seed oil, 2500 grams of rapeseed oil, 20 grams of white vinegar, 1500 grams of stock grams, 50 grams each of red pepper (cut in half), garlic, and 10 grams of coriander.
Preparation: 1. Slaughter and clean the duck, cut off the feet (without removing the skin), legs, head and wings, and chop the duck meat into large pieces weighing about 50 grams (to prevent the loss of nutrients) , so don’t drink water).
2. Cut the pork belly into 4 little finger-thick slices, and marinate the duck meat with 100 grams of green onions, 150 grams of ginger, and 150 grams of cooking wine for 5 minutes.
3. Put rapeseed oil in the pot. When it is 80% hot, add the marinated duck meat, feet, legs, head and wings. Fry over low heat for 2 minutes until golden in color. Remove and control the oil. .
4. Leave 100 grams of oil in the pot. When it is 60% hot, add 150 grams of ginger, Pixian bean paste, and sweet noodle sauce. Stir-fry over low heat for 1 minute until fragrant. Add the fried duck. Stir-fry meat, feet, legs, heads, wings, chili noodles, and pork belly over high heat until fragrant. Cook 30 grams of cooking wine and white vinegar. Add broth and bring to a boil. Remove from the pot and pour into the pressure cooker. Add duck giblets (the size should be the same) , cover the lid, bring to a boil over high heat, then use low heat for 6 minutes, then remove from the heat and set aside.
5. When the customer orders, take out the duck meat, duck offal and soup from the pressure cooker, pour it into the iron pot, sprinkle with pepper, drop sesame oil and wood ginger oil, add red pepper and garlic Seeds, 100 grams of scallions, and coriander are served together with side dishes and eaten as hot pot.
Features: The meat is plump and appetizing.
Remarks: Ginger duck is a hot pot variety similar to dry pot dishes. What makes it unique is that the iron pot with duck meat is placed in an earthen stove burning charcoal. Since the firepower is small, the temperature in the pot rises slowly and will not cause the pot to burn.