Early Autumn Paste Fat and Delicious-----【five-flavored Spicy Duck】

Name: Early Autumn Paste Fat and Delicious-----【five-flavored Spicy Duck】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a 1000g duck; Some Ham; Some Dried shiitake mushrooms; Some Red pepper; Some celery; Some Chives; Some ginger; Some Garlic cloves; 2 tablets Yam; 2 pcs star anise; 1 small piece Cinnamon; a little pepper; a little Wolfberry; a little Chuanqiong; 3 pcs Red dates; 5 Dried red pepper; 1.5 teaspoons salt; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; Some crystal sugar

by Poetic heart

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Duck meat is a kind of delicacy on the common people's table, and it is the main raw material of various delicious dishes. It is cold in nature, sweet and salty, and is returned to the spleen, stomach, lung, and kidney meridians; it can greatly invigorate fatigue, nourish the yin of the five internal organs, clear the heat of deficiency and labor, replenish blood and promote water, nourish the stomach and promote fluid, relieve cough and reduce convulsions, clear heat Spleen; can cure physical weakness, physical weakness after illness, etc.
Duck can be made into roast duck, dried duck, crispy duck, beer duck, spicy duck, duck bone soup, braised duck slices and so on. Among the many methods, my favorite is the homemade version of the spicy duck. It is simple to make but very delicious. Not only is it complete with five flavors, it has a high success rate. As long as you keep in mind the steps, even a novice can make it delicious. .
Duck meat is a negative food, (it is the opposite of chicken, chicken is positive, and is usually eaten with water stewed in soup), so people have basically eaten roast duck and stewed chai chicken. In order to complement the duck’s femininity, I added a small amount of dried shiitake mushrooms, dried red peppers and ham when making the spicy duck. In addition, I added some red peppers and celery, which not only increased the color and luster, but also can be eaten at the same time. It relieves greasiness and makes the taste more refreshing. "

Early Autumn Paste Fat and Delicious-----【five-flavored Spicy Duck】

1. Ingredients: 1000 grams of duck meat.

Early Autumn Paste Fat and Delicious-----【five-flavored Spicy Duck】 recipe

2. In the side dish picture, the dried shiitake mushrooms have been soaked in advance. (The side dishes can be matched according to your own preferences)

3. Diagram of the spices used.

4. Cut the duck meat to the right size, put it into the pot with cold water, add a few slices of crushed ginger, and boil with a green onion knot. After boiling, add 2 tablespoons of cooking wine, boil it again, remove the duck meat and rinse. . (The ginger and chives will be more fragrant after crushing, which can better remove the fishy)

5. The washed duck meat is dried and ready for use. (If the moisture content is not controlled, it will become boiled, and it will not be able to fry until golden and bring a strong fragrance when it is fried.)

6. Heat the oil in the pan, add the sliced ginger, garlic slices, star anise, pepper, and cinnamon when the oil is warm, and stir up the aroma. (Star anise, pepper, cinnamon will be more fragrant after being fried)

7. Add the duck meat and stir fry until the meat is tight and the surface is golden.

8. Add 1 tablespoon of light soy sauce and 2 tablespoons of soy sauce, and fry until the duck is colored.

9. Add ham, dried shiitake mushrooms, red dates, wolfberry, Chuanqiong, red dates, dried red peppers, and yam, stir and stir evenly.

10. Add 3/4 of the hot water under the ingredients, cover with a lid, bring to a boil, turn to medium-low heat and simmer for about 40 minutes.

11. When 1/3 of the soup remains, add 1.5 teaspoons of salt and 5 or 6 small rock sugars, stir fry evenly, and cook for about 10 minutes.

12. When boiling until you want the remaining amount of soup, add the sliced red pepper and celery.

13. Stir fry a few times to get out of the pot.

14. It's a delicious spicy duck, ready to be eaten on a platter.

Tips:
Poetry heart phrase:

1: When the duck is blanched in blood, add a few slices of crushed ginger and green onion knots, which can better remove the fishy and increase the deliciousness.

2: While cooking the ginger slices in the oil, put the star anise, cinnamon, and peppercorns into the fry together to make it more fragrant. But it should be added when the oil is still not hot. When the temperature of the oil is too high, it will burn at once. Not only is it not fragrant, but it also brings slight bitterness to the finished vegetable.

3: Do not add salt too early, and add it when it is cooked until the fire is ready, so that the duck meat can be easily boiled. Add a little rock sugar while collecting the juice to make the soup brighter and taste more delicious.

4: Adding the right amount of fresh vegetables can not only increase the color, but also for the purpose of eating vegetables when eating meat dishes, so that the taste is more refreshing.

5: The amount of Chinese yam, star anise, cinnamon, Chinese pepper, wolfberry, Chuanqiong, red dates, etc. should not be too much in order to give full play to their nutrition and increase the fragrance. The amount indicated above is my usual amount for reference.