Spicy Duck-xinjiang Taste

Name: Spicy Duck-xinjiang Taste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck leg; Some potato; Some shallot; Some Sugar; Some Dried red chili; Some ginger; Some garlic; Some Peppercorns; Some Bay leaf; Some star anise; Some Cinnamon; Some Tsaoko; Some Cooking Wine; Some Chicken Essence; Some salt; Some oil; Some Dried hawthorn slices

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Duck meat is cool in nature and rich in nutrition. It is especially suitable for eating in summer and autumn. It can not only supplement the excessive consumption of nutrients, but also eliminate the discomfort caused by the summer heat to the human body. Duck meat is a delicacy. Duck can be used to make roast duck, dried duck, crispy duck, duck bone soup, braised duck slices, braised dried duck strips, fried duck heart flower, coriander duck liver, and grilled duck feet. Duck meat is suitable for nourishment and is the main raw material for various delicious dishes. Xinjiang people usually cook duck according to the method of making Xinjiang large plate chicken, which is delicious and convenient. Mostly because the nutritional value of duck meat is similar to that of chicken, and Xinjiang people like to cook big dishes, the big dish duck was born, and now it has become a home-cooked dish. "

Spicy Duck-xinjiang Taste

1. Ingredients: 1 duck leg, potatoes, green onion, ginger, garlic, sugar, clear oil, dried hawthorn slices, pepper, pepper, fruit, bay leaf, cinnamon, star anise, cooking wine, chicken essence, dried red pepper

2. Duck legs washed and drained, cut into pieces, onion cut into pieces, ginger cut into pieces, potatoes peeled and cut into pieces

3. Put an appropriate amount of water in the pot, add the duck pieces, boil and cook for about 2 minutes.

4. Use a colander to remove the duck pieces, rinse them with clean water and remove them for later use; this will remove the smell of the duck

5. Put a little more oil in the pot than usual for cooking, and when it is 60 to 70% hot, put three tablespoons of sugar

6. Stir-fry, the white sugar is frothy, put in the duck pieces, 4 add pepper, pepper, grass, fruit, bay leaf, cinnamon, star anise, garlic, ginger, cooking wine, dry red pepper and hawthorn slices

7. Stir-fry until the duck pieces are fragrant, because ducks are hard to cook, so you can fry them more.

8. Just add water until the duck pieces are submerged, start to cook for 5-8 minutes on medium heat, throw in the potatoes, garlic, add a little salt, and then fry until it is evenly cooked.

9. When the potatoes are cooked until they are soft and hard to your liking, add the chopped green onions, add salt and chicken essence to taste, cook for a while, and it's ready to be out of the pot.

10. The color and fragrance are mellow, the spiciness is moderate, it is really fragrant, and it is very greedy

Tips:
The Xinjiang large plate chicken is the same as this method, except that the duck is not watery, and then mixed with the cooked noodles to eat together. The dishes and staple food are available, and you can kill two birds with one stone. You can add more dried red chilies according to your taste. You can use cold water to bubble the dried chilies