Local dish: Duck rake(di fang xiao cai ya pa )

Local dish: Duck rake

Introduction:

"It's a local dish of Zhuang nationality. It's easy to make. Because it's cold, it's suitable for summer. The fresh vegetables are mixed with the greasy meat. When you eat them, they taste meat, cucumber, tender ginger, leek and duck. It can be said that when you eat them, you can taste all kinds of different flavors. (yazicai is another name. This is what we all call it in our local dialect. I checked it in Baidu and found that it has medicinal value. It's called yatongcao. I don't know if it's the same kind.)

Production steps:

Step 1: half a jin of pork. Make sure you use pork. You can't be all thin or all fat.

Step 2: Duck viscera, a pair. Wash the duck viscera and streaky pork, put them into the pot, boil them in water and let them cool.

Step 3: wash cucumber and set aside.

Step 4: wash the tender ginger and set aside.

Step 5: wash the leeks, put water in the pot, boil the water, put in the leeks, scald for about 1 minute, take out the leeks. (leeks can't be scalded for too long, they will soften and can't be tied)

Step 6: wash the duck and set aside.

Step 7: cut the cooked streaky pork, washed cucumber and tender ginger into 4 cm long, 1.5 cm wide and 0.5 cm thick segments. Cut the duck viscera into 1.5cm wide slices, and pick the leek leaves one by one.

Step 8: put each part of the cut material (duck liver, duck heart, duck kidney, duck intestines, cucumber, tender ginger, streaky pork, duck sauerkraut), and bind with leeks.

Step 9: put each part of the cut material (duck liver, duck heart, duck kidney, duck intestines, cucumber, tender ginger, streaky pork, duck sauerkraut), and bind with leeks.

Step 10: put each part of the cut material (duck liver, duck heart, duck kidney, duck intestines, cucumber, tender ginger, streaky pork, duck sauerkraut), and bind with leeks.

Step 11: put each part of the cut material (duck liver, duck heart, duck kidney, duck intestines, cucumber, tender ginger, streaky pork, duck sauerkraut), and bind with leeks.

Step 12: put each part of the cut material (duck liver, duck heart, duck kidney, duck intestines, cucumber, tender ginger, streaky pork, duck sauerkraut), and bind with leeks.

Materials required:

Duck viscera: a pair

Cucumber: a small one

Leeks: one or two

Duck dish: small amount

Pork: half a catty

Tender ginger: a small piece

Note: this dish itself does not need to use salt, oil, sauce or cooking wine and other pickles. After it is finished, it can be made into flavor dish according to personal taste. When you eat it, just dip it in the saucer. Note: the chopper and chopping board should be used to cut cooked vegetables, not raw ones.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: Original

Chinese PinYin : Di Fang Xiao Cai Ya Pa