Braised duck with sour buckwheat head for Ghost Festival(gui jie bi chi de suan qiao tou men ya rou )

Braised duck with sour buckwheat head for Ghost Festival

Introduction:

"It's said that from July 1 every year, the king of hell ordered to open the door of hell, so that the evil spirits who were imprisoned in hell all the year round could get out of hell, get a short-term wandering, and enjoy human blood food. Therefore, people call July ghost month. This month is considered to be an unlucky month, neither married nor moved. On July 14, the ghost door opened. On July 15, the inclusive festival customs are more complex, which are not only the ghost festival among the people, but also the Zhongyuan festival of Taoism, the Yulan basin festival of Buddhism, and the three stream integration of monks and Taoism. In different places, customs are different. Some people live on the thirteenth day, while we live on the fourteenth day. On the fourteenth day of July, every family must cook a dish, that is, braised duck with sour buckwheat head. Ducks eat mostly aquatic food, so its meat is sweet and cold. It enters the lung, stomach and kidney channels, and has the functions of nourishing, nourishing stomach, tonifying kidney, eliminating tuberculosis and heat, steaming bone, eliminating edema, stopping heat and dysentery, relieving cough and resolving phlegm. People with heat in the body are suitable for eating duck meat. People with weak constitution, loss of appetite, fever, dry stool and edema are more beneficial. Stewed duck with sour buckwheat head, slightly sour taste, very appetizing and delicious in this hot summer! My husband also made an exception to eat three bowls of rice (he is losing weight recently)! O(∩_ ∩) O ~ I hope I can share the delicious food with you in this hot summer

Production steps:

First step: as shown in the picture, duck meat is washed and chopped, then add ginger and Baijiu for 20 minutes to remove the fishy smell. If you are really afraid of the fishiness of duck meat, you can blanch it. But I personally think that frying raw duck meat with dry water can lock the juice in the meat or remove the fishiness

Step 2: smash the buckwheat head with a knife

Step 3: remove the core and mash the sour plum

Step 4: hot pot

Step 5: stir fry the duck without oil, because the duck skin will produce oil

Step 6: stir fry until the water is dry and the duck is tight

Seventh step: add a little Baijiu and continue to stir fry.

Step 8: take out the spare

Step 9: hot pot cold oil, oil can put a small amount

Step 10: add the broken buckwheat and stir fry

Step 11: add duck meat and stir fry together. This time, I bought a little more sour buckwheat head, which is a bit of a rush

Step 12: stir in sugar, soy sauce, soy sauce, oyster sauce and mashed plum sauce

Step 13: add a bowl of water, bring to a boil, simmer over low heat until the water is dry, about 10 minutes

The fourteenth step: put salt into it, and then you can go out of the pot. The Merck, salt is finally transferred, because iodine loses quickly in the high temperature environment. Do not fry the iodized salt in the hot oil with the vegetables. Try to add salt to the pot when cooked, so as to ensure that the iodine in the salt is not lost.

Step 15: finished product map. Once before, it was made with sour ginger and sour pepper. It tastes more refreshing. But recently, it's a little inflamed, so I give up the two. You can compare the finished product map!

Materials required:

Duck: half

Sour buckwheat head: appropriate amount

Sour ginger: right amount

Sour pepper: right amount

Sour plum: 3

Salt: right amount

Sugar: right amount

Peanut oil: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Baijiu: moderate amount

Note: 1, afraid of fishy friends, duck can be blanched. 2. For the sake of family health, Moshe family does not use monosodium glutamate, and cooking is mainly less oil. Friends who are used to putting monosodium glutamate can also add a little body flavor.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Gui Jie Bi Chi De Suan Qiao Tou Men Ya Rou