Sixi duck leg(si xi ya tui )

Sixi duck leg

Introduction:

"Where is Sixi duck? Which local dish is Sixi duck? Where is Sixi duck? Four likes duck's method and so on. "Sixi duck" originated from the folk, and is often used as a big dish at festive banquets. It is popular in all parts of Shandong Peninsula, with a strong local flavor. The name "Si Xi" refers to the four happy events in Song Hongmai's "four Xi poems" in his "Rong Zhai essays": "long drought, sweet rain, and old knowledge in other places. Wedding night, when the title of the golden list. This poem was compiled in popular school books during the Ming Dynasty, so it was widely recited among the people, and was named as a dish. The duck is salted, then deep fried in hot oil to remove the smell and color, and then stewed in a casserole. It's rich in nutrition, especially for the elderly. "

Production steps:

Step 1: wash the duck legs and drain.

Step 2: spread the soy sauce on the duck leg and marinate for 10 minutes.

Step 3: prepare star anise, cinnamon and fragrant leaf pepper.

Step 4: cut scallion and ginger.

Step 5: heat the oil in a wok over medium heat to 90% heat, then add the pickled duck legs.

Step 6: deep fry the duck leg into brown red, remove and drain the oil.

Step 7: leave the bottom oil in the pot and saute the star anise and cinnamon leaves.

Step 8: add onion and ginger and stir fry until fragrant.

Step 9: add Huadiao wine, salt and rock sugar.

Step 10: add water and bring to a boil.

Step 11: put in the deep fried duck leg and simmer for 1,5 hours until thoroughly cooked.

Step 12: dry the soup, pour the soup on the duck leg, and pour in sesame oil.

Materials required:

Duck leg: 2

Scallion: right amount

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Star anise: right amount

Cinnamon: moderate

Pepper: right amount

Huadiao wine: moderate

Salt: right amount

Sesame oil: appropriate amount

Ginger: right amount

Note: put in casserole stew better, casserole simmer stew, meat soft tender not wood.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Xi Ya Tui