Spicy duck(ma la ya kuai )

Method of spicy duck

Raw materials for making spicy duck pieces:

1 duck (about 650g); 10g sweet bean pods; 1 scallion; 1 ginger; 6 dried peppers

Seasoning for spicy duck

Edible oil 30g; sesame oil 1 tsp (3G); soy sauce 1 tsp (30g); cooking wine 2 tsp (60g); pepper powder 1 tsp (30g); vinegar 1 / 2 tsp (15g); refined salt 2 tsp (6g); sugar 1 / 2 tsp (1.5g); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of spicy duck pieces:

1. After washing, cut the scallion lengthways, cut half into pieces and half into sections; after washing, slice the ginger half into slices and cut the other half into pieces; wash the sweet bean pods and set aside;

2. Kill and wash the ducks, chop them into small and long squares, put them in the basin, add ginger, scallion and cooking wine, put them in the steaming pot, steam them over high heat, then take them out and put them into the plate;

3. Heat up the oil in the pot, add green onion, ginger, dried pepper and sweet bean pods, stir fry the flavor, and then add pepper powder, soy sauce, sugar, refined salt, cooking wine and vinegar;

4. Bring to a boil, add monosodium glutamate, put it into a small bowl, pour it on the duck, and then pour sesame oil on it.

The characteristics of spicy duck are as follows

The meat is crisp, spicy and refreshing.

Attention should be paid to when making spicy duck

You can control the amount of seasoning according to your preference.

Spicy duck

Material Science

Duck, 1 (about 650g) sweet bean pod, 10g green onion, 1 ginger, 1 dried pepper, 6 edible oils, 30g sesame oil, 1 teaspoon soy sauce, 1 teaspoon cooking wine, 2 teaspoons prickly ash powder, 1 teaspoon vinegar, 2 teaspoons refined salt, 1 teaspoon sugar, 0.5 teaspoon monosodium glutamate

Seasoning

Edible oil, 30g sesame oil, 1tsp soy sauce, 1tsp cooking wine, 2tsp prickly ash powder, 1tsp vinegar, 1tsp refined salt, 2tsp sugar, 1tsp monosodium glutamate, 0.5tsp

practice

1. After cleaning, cut the scallion lengthways, cut half into pieces and half into segments;

2. After washing, slice half ginger and cut the other half into pieces;

3. Wash sweet bean pods and set aside;

4. Kill and wash the ducks, chop them into small and long squares, put them in the basin, add ginger, scallion and cooking wine, put them in the steaming pot, steam them with high heat, then put them into the plate;

5. Heat the oil in the pot, add green onion, minced ginger, dried pepper and sweet bean pods, stir fry the flavor, and then add pepper powder, soy sauce, sugar, refined salt, cooking wine and vinegar;

6. Bring to a boil, add monosodium glutamate, put it into a small bowl, pour it on the duck, and then pour sesame oil on it.

characteristic

The meat is crisp, spicy and refreshing.

The chef knows everything

You can control the amount of seasoning according to your preference.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ma La Ya Kuai