Yummy paste fat in early autumn(chu qiu tie biao mei wei wu wei xiang la ya )

Yummy paste fat in early autumn

Introduction:

"Duck is a kind of delicious food on the common people's table, and it is the main raw material of all kinds of delicious dishes. It is cold in nature, sweet in taste and salty in taste. It can return to spleen, stomach, lung and kidney channels. It can greatly tonify deficiency and labor, nourish Yin of five zang organs, clear heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and shock, clear heat and strengthen spleen. It can treat weakness and body deficiency after disease. Duck can be made into roast duck, salted duck, crispy duck, beer duck, spicy duck, duck bone soup, fried duck slices and so on. In many ways, my favorite is my home style spicy duck, which is simple to make but delicious. It not only has complete five flavors, but also has a high success rate. As long as you remember the steps, even novices can make it delicious. Duck is a negative food (it's opposite to chicken, chicken is positive, usually stewed with water to eat), so all along, people basically eat roast duck and stewed Chaiji. In order to complement the Yin of duck, I added a small amount of dried mushrooms, dried red peppers and ham when I made spicy duck. In addition, some red peppers and celery were added, which not only increased the bright color, but also relieved the greasy and refreshing taste at the same time. "

Production steps:

Step 1: main ingredient: 1000g duck meat.

Step 2: side dish map, in which the dried mushrooms have been soaked in advance. (side dishes can be matched according to your preference)

Step 3: Spice map used.

The fourth step: Duck cut the right size, and join the cold water into the pot, add a few pieces of ginger, beat together with a green knot, boil, then stir in 2 tablespoons of cooking wine, once again boiled, remove the duck meat and rinse clean. (ginger and chives are more fragrant after being smashed, which can remove the fishy smell better)

Step 5: control the water content of the washed duck. (if you don't control the dry water, it will turn into boiling. When frying, you can't fry until it's golden and bring a strong flavor.)

Step 6: heat the oil in the pan. When the oil is warm, add the ginger, garlic slices, star anise, Chinese prickly ash and cinnamon, and stir up the fragrance. (star anise, Chinese prickly ash and cinnamon are more fragrant after being fried)

Step 7: add duck meat and stir fry until the meat is tight and golden.

Step 8: stir in 1 tbsp soy sauce and 2 tbsp soy sauce until the duck is colored.

Step 9: add ham, dried mushroom, red jujube, medlar, chuanqiong, red jujube, dried red pepper and yam, stir well.

Step 10: add 3 / 4 hot water, cover and bring to a boil over high heat. Turn to low heat and simmer for about 40 minutes.

Step 11: when 1 / 3 of the soup is left, add 1.5 teaspoons of salt and 5 or 6 small rock sugar, stir fry well, and then cook for about 10 minutes.

Step 12: cook until you want the rest of the soup, add the sliced red pepper and celery.

Step 13: stir fry a few times to get out of the pot.

Step 14: serve on a platter. It's a delicious spicy duck.

Materials required:

Duck: half 1000 grams

Ham: moderate

Dried Lentinus edodes: appropriate amount

Red pepper: right amount

Celery: moderate

Chives: right amount

Ginger: moderate

Garlic: right amount

Yam: 2 tablets

Star anise: 2

Cinnamon: 1 small piece

Pepper: a little

Wolfberry: a little

Kawakami: a little

Red dates: 3

Dried red pepper: 5

Table salt: 1.5 teaspoons

Cooking wine: 2 tbsp

Raw soy sauce: 1 tbsp

Soy sauce: 2 tbsp

Rock sugar: right amount

Note: heart of the poem phrase: 1: when the duck is blanched in blood water, add a few pieces of crushed ginger and scallion knot, which can better remove the fishiness and increase the freshness. 2: While stir frying ginger slices in hot oil, put star anise, cinnamon and prickly ash into it and fry them together, making them more fragrant. But it should be added before the oil is hot. On the one hand, the oil temperature is too high, and it will scorch as soon as it goes down. It is not only not fragrant, but also slightly bitter to the vegetables. 3: Don't add salt too early, wait until the big fire to add the juice, so that the duck can be easily boiled. Adding a little rock sugar while collecting the juice can make the soup brighter and more delicious. 4: Adding the right amount of fresh vegetables can not only increase the color, but also make the taste more refreshing when eating meat dishes. 5: Yam, star anise, cinnamon, Zanthoxylum, medlar, chuanqiong, jujube and so on should not be too much, in order to give full play to their nutrition and increase flavor. The quantity indicated above is my usual quantity for reference.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chu Qiu Tie Biao Mei Wei Wu Wei Xiang La Ya