Stewed duck in red sauce(hong wei ya kuai )

Stewed duck in red sauce

Raw materials for making red stewed duck pieces:

1 duck (about 650g); 100g winter bamboo shoots; 1 red pepper; 2 scallions; 1 ginger; 15 cloves of garlic; proper amount of soy sauce

Ingredients for making red stewed duck pieces:

Edible oil 30g; sesame oil 2 tsp (6g); soy sauce 3 tsp (90g); soup 8 TSP (240g); cooking wine 1 tsp (30g); sugar 1 tsp (30g); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of red stewed duck block:

1. Wash the duck and cut into pieces, wash the scallion and cut into sections, wash and slice the ginger and garlic, wash and slice the pepper;

2. Put the oil in the pot, heat it, put the oily and fatter duck pieces into the pot, stir fry the oil, wash the winter bamboo shoots and slice them;

3. Stir fry the green onion, ginger, garlic, chili, soy sauce and other duck pieces until the meat turns white. Cook the cooking wine, add the broth, soy sauce, sugar and winter bamboo shoots, and simmer over low heat;

4. Simmer for about 1 hour, then turn on the fire, add monosodium glutamate to collect the juice, skim the duck oil and pour in sesame oil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of red stewed duck are as follows

The meat is soft and delicious.

Attention should be paid to when making red stewed duck

Because it takes a long time to simmer the duck, you should check it frequently to avoid the soup drying.

Stewed duck in red sauce

Stewed duck is a dish with duck and winter bamboo shoots as raw materials.

Material Science

·1 (about 650g) · 100g red pepper · 1 scallion · 2 ginger · 1 piece of garlic · 15 pieces of large ingredients · proper amount

Seasoning

Edible oil, 30g sesame oil, 2 tbsp soy sauce, 3 tbsp soup, 8 tbsp cooking wine, 1 tbsp sugar, 1 tbsp monosodium glutamate, 0.5 tbsp

practice

1. Wash duck and cut into pieces, wash scallion and cut into sections, wash ginger and garlic and slice them;

2. Wash and slice pepper;

3. Put the oil in the pot, heat it, put the oily and fatter duck pieces into the pot, and stir fry the oil;

4. Wash and slice the winter bamboo shoots;

5. Stir fry the green onion, ginger, garlic, chili, soy sauce and other duck pieces until the meat turns white. Cook the cooking wine, add the soup, soy sauce, sugar and winter bamboo shoots, and simmer over low heat;

6. Simmer for about 1 hour, then turn on the fire, add monosodium glutamate to collect the juice, skim the duck oil and pour in sesame oil.

characteristic

The meat is soft and delicious.

The chef knows everything

Because it takes a long time to simmer the duck, you should check it frequently to avoid the soup drying.

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Chinese PinYin : Hong Wei Ya Kuai