Spicy duck -- Xinjiang flavor(xiang la ya xin jiang wei dao )

Spicy duck -- Xinjiang flavor

Introduction:

"Duck meat is cool and nutritious. It is especially suitable for summer and autumn. It can not only supplement the excessive consumption of nutrition, but also eliminate the discomfort caused by summer heat. Duck meat is a kind of delicious food. Duck can be made into roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried dried duck strips, fried duck heart flower, coriander duck liver, braised duck feet, etc. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes. Xinjiang people usually make duck according to the method of making Xinjiang big plate chicken, which is delicious and convenient. Most of it is because the nutritional value of duck meat is similar to that of chicken, and Xinjiang people like to make large dish dishes, so large dish duck was born, and now it has become a home dish. "

Production steps:

Step 1: Ingredients: 1 duck leg, potato, onion, ginger, garlic, sugar, clear oil, dried Hawthorn slices, pepper, grass fruit, fragrant leaf, cinnamon, star anise, cooking wine, chicken, dried red pepper

Step 2: wash and drain the duck leg, cut into pieces, cut the scallion into sections, cut the ginger into slices, peel and cut the potato into pieces

Step 3: put proper amount of water into the pot, put in the duck pieces, bring to a boil, and then cook for about 2 minutes,

Step 4: take out the duck with a colander, rinse it with clean water, and then take it out for use; this can remove the earthy smell of the duck

Step 5: put more oil in the pan than usual. When it's 60-70% hot, put three tablespoons of sugar

Step 6: stir fry, sugar stir fry the bubble, put into the duck, 4 add pepper, pepper, grass fruit, cinnamon, star anise, garlic slices, ginger slices, cooking wine right amount of red pepper, hawthorn slices

Step 7: stir fry until the duck is fragrant. Because it's hard to cook the duck, you can stir fry more,

Step 8: add water to submerge the duck, cook it over medium heat for 5-8 minutes, throw in the potatoes, add a little salt to the garlic, and then stir fry well,

Step 9: when the potatoes are cooked to their favorite soft and hard, add the chopped scallion, add salt and chicken essence to taste, cook a little, and you can get out of the pot

Step 10: mellow color and fragrance, moderate spicy, really fragrant, very appetizing

Materials required:

Duck leg: moderate amount

Potatoes: moderate

Scallion: right amount

Sugar: right amount

Dry red pepper: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Cooking wine: moderate

Chicken essence: appropriate amount

Salt: right amount

Oil: right amount

Dried hawthorn tablets: appropriate amount

Note: Xinjiang big plate chicken is the same as this method, only ducks can't eat water, and then mix with the belt noodles. You can have both vegetables and staple food, killing two birds with one stone. Dry red pepper can be more, according to their own taste, you can use cold water bubble dry pepper

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xiang La Ya Xin Jiang Wei Dao