Roast duck with potato(tu dou shao fei ya )

Roast duck with potato

Introduction:

"In the Spring Festival, my friend gave me a flying duck, which weighed 10 jin. It's very big! I didn't dare to kill myself, so I went to the vegetable market to let others kill me. My friend said that flying duck is a duck that can fly, and its meat is better than goose. I saw it for the first time. I checked it on the Internet, and the information is as follows: flying duck is a new type of high-quality meat duck with wild duck blood, It has the characteristics of delicious meat, low fat content, high lean meat rate, strong adaptability and disease resistance. I divide this flying duck into five parts, and cook a part of it each time. "

Production steps:

Step 1: prepare food

Step 2: remove impurities from the duck, wash it with warm water and chop it into large pieces.

Step 3: peel, wash and slice potatoes

Step 4: take the pressure cooker, put the right amount of water into the duck.

Step 5: add vinegar, sugar, ginger, scallion, star anise, cinnamon, Chinese prickly ash, fresh and old soy sauce. Bring to a boil over high heat for 20 minutes

Step 6: turn on the pressure cooker, pour the duck into the frying pan and cook the potatoes over medium heat until they are cooked

Step 7: add salt, cooking wine and collect juice over high fire

Materials required:

Flying duck: 700g

Potatoes: 400g

Salt: right amount

Cooking wine: moderate

Vinegar: right amount

Fresh: moderate

Old style: moderate

Ginger: right amount

Scallion: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Sugar: right amount

Note: the duck oil of flying duck is more, don't take it out, you can cook it together, skim the oil when eating

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Tu Dou Shao Fei Ya