Preparation materials: fragrant duck 1 bird, ginger 100g, sour and vinegar duck blood 1 bowl, proper amount of sugar, proper amount of Toona sinensis bud, proper amount of sesame oil, 50g of local rice wine, salt and monosodium glutamate.
Production steps:
1. Cut off the duck neck and feet. Coat the duck neck and the whole body (including the duck belly) with salt wine, then fill the stomach with shredded ginger and sew it with a toothpick. Let it soak naturally for half an hour.
2. Pour a proper amount of oil into the pot, and you can put the duck down when you see the oil smoking slightly. ?
3. After frying until golden brown, remove the excess oil, add cold water and a small piece of ginger to the pot, cover the pot and cook until the water boils, then open the lid and continue cooking for 20 minutes.
4. After the duck is slightly cold, it can be cut into pieces and put on a plate for later use.
5. Prepare sour and vinegar duck blood, finger pepper, ginger and Toona sinensis bud leaves.
6. Put oil in the pot and stir-fry the above materials, then pour the sour and vinegar duck blood into the stir-fry, add salt, sugar, monosodium glutamate, oyster sauce and sesame oil, and stir-fry until dry.
7. Just thicken it and put it in a bowl.
8. Eat with boiled duck.