Super Super Hot and Spicy [dry Pot with Lotus Root Duck]

Name: Super Super Hot and Spicy [dry Pot with Lotus Root Duck]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g half Local duck; 100g celery; 6 Dried red chili; 5 cloves garlic; 15g shallot; 5g ginger; 10g Caster sugar; 2 tablespoons Cooking Wine; 250g Lotus root; a little salt; 1g pepper; 1 tablespoon White vinegar; 1 tablespoon Soy sauce

by Susuai Food

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

"Eat ducks in summer is better than tonic". Ducks have grown up in the water and absorb the essence of water. Therefore, their meat is sweet and cold. It is a rare nourishing product in the hot summer. In addition, ducks love exercise and give birth to muscles. It is compact and has very little fat. It is an ideal food for slimming girls.
In the hot summer, the most suitable way to come is [Dried Pot with Lotus Root Duck], appetizing and nutritious, and simple and easy to make. Only by mastering a few tricks, there will be zero failures and create an enemy-free meal.
First, soak the chopped lotus root in vinegar, and blanch the duck meat with cooking wine. This will better remove the fishy meat and make the taste more tender. Then, the duck meat should be fried until it is tender. The fried duck meat is crispy on the outside and the crispy lotus root soaked in flavor. It is a perfect and magical combination. The taste is spicy and crispy. . "

Super Super Hot and Spicy [dry Pot with Lotus Root Duck]

1. 1. Wash the duck and chop it into small pieces.

Super Super Hot and Spicy [dry Pot with Lotus Root Duck] recipe

2. 2. Wash the lotus root, peel it and slice it, soak it in water with white vinegar.

3. 3. Add 1 tablespoon of cooking wine to boil the duck meat in a pot under cold water to remove the blood and fishy smell. Drain and set aside.

4. 4. Take a small bowl to adjust the juice, add sugar and light soy sauce.

5. 5. Pour the dark soy sauce and cooking wine together to make a sauce.

6. 6. Saute the pepper and dried chili on low heat, then saute the chives, ginger, garlic.

7. 7. Turn to medium heat and stir-fry the duck meat. Slowly push out the duck fat and fry until the skin of the duck meat turns golden. Pour the fried duck meat into the saucepan.

8. 8. Pour in the prepared sauce, add boiling water to the duck meat, boil over high heat and turn to low heat for more than 40 minutes until the duck meat is soft and cooked.

9. 9. Pour the cooked duck meat into a wok, add the drained lotus root slices and stir fry.

10. 10. Add salt and continue to stir-fry until the sauce is completely collected and the surface of the dried duck meat becomes slightly crispy. Pour the celery segments and stir fry out of the pan.

Tips:
1. Duck is best to choose vegetable duck, vegetable duck is more tender, do not choose old duck, it is better to make soup with old duck.
2. The lotus root slices must be soaked in clean water with white vinegar to avoid blackening.
3. The duck meat needs to be boiled under cold water and 1 tablespoon of cooking wine is added to remove the bloody and fishy smell.
4. For the first frying in a wok, sauté the sauce on a low heat, then stir-fry the duck meat at medium heat, slowly force out the duck oil, and stir-fry until the skin of the duck meat turns golden.
5. Fry in a wok for the second time, and fry until the surface of the dried duck meat becomes slightly crispy.