Yellow duck in sour soup(suan tang huang ya jiao )

Yellow duck in sour soup

Introduction:

"At first, I wanted to cook yellow duck because there was a man in my family who was very fond of yellow duck. In order to prove my cooking skills and my love for him, I decided to cook this dish. I can hardly find this dish on the Internet. I learned it in a video. It's a famous dish of a restaurant by the Xiangjiang River in Changsha

Production steps:

Step 1: wash the yellow duck and drain it.

Step 2: slice the tomatoes, thin.

Step 3: wash leek and coriander and take the middle part.

Step 4: spicy millet, Chaotian pepper, garlic, ginger and diced pork.

Step 5: This is the soup made with bones, ready to use.

Step 6: heat the oil, add pepper, garlic, ginger, star anise and cinnamon, and stir fry until fragrant.

Step 7: heat the oil, add pepper, garlic, ginger, star anise and cinnamon, add some salt and stir fry until fragrant.

Step 8: pour in the boiled bone soup and simmer over low heat.

Step 9: pour in the boiled bone soup and simmer for about 15-20 minutes. Remember to cover the pot. When the soup is cooked, it can be poured into casserole or hot pot to continue cooking, which will taste better. Because there are no conditions at home, they don't change the pot.

Step 10: wait for the soup to boil, add salt, add tomato slices, and turn the heat up. Remember to cover the pot.

Step 11: bring the soup to a boil again. After 2 minutes, add the yellow duck once and remember to cover the pot.

Step 12: cook yellow duck for about 5 minutes, add leek and coriander. The tray can be loaded in 2 minutes.

Step 13: Loading

Materials required:

Yellow duck: 500g

Spicy millet: 1 Pack

Chaotian pepper: right amount

Garlic seed: right amount

Ginger: right amount

Coriander: moderate

Leeks: moderate

Tomatoes: 2

Salt: right amount

Star anise: right amount

Cinnamon: moderate

Note: yellow duck itself meat is very tender, no thorn, do not cook too long. You can add more ginger to remove the fishy smell. You can add some perilla before putting the fish.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Suan Tang Huang Ya Jiao