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Today, I would like to share with you the home-cooked method of a home-cooked dish “spicy duck”, duck meat is a delicious and nutritious home-cooked ingredient, especially suitable for summer and autumn consumption, which can not only supplement excessive consumption of nutrients, but also remove the discomfort caused by heat to the human body. Let’s share it in detail for you, the method of this spicy duck, like friends hurry up to learn it.
【Spicy duck】
1. First of all, we prepare a tender duck, chop the duck meat into even pieces, try to chop a little smaller to add flavor, after chopping, put it in clean water and wash it twice, wash the blood on it, and then take it out and squeeze the water to marinate.
2. Add 30 grams of chili sauce, 2 grams of salt, 10 grams of light soy sauce, then pour in some cooking wine to remove fishy, a few fragrant leaves, a pinch of cumin grains, a section of cinnamon, knead with your hands for a while, marinate for 20 minutes, let the seasoning fully penetrate into the duck meat.
Cut the green onions into horseshoe slices, the ginger into slices, the garlic flattened and put them all together, and prepare a handful of dried chili peppers for later use.
3. After all the ingredients are ready, we start cooking, burn oil in the pot, when the oil temperature is five percent hot, pour green onions, ginger, garlic into the pot and stir-fry together, stir-fry the aroma and put in the dried peppers, turn the heat to low and continue to stir-fry, be careful not to stir-fry the peppers paste, after the peppers are fried and discolored, pour the marinated duck meat into the pot for stir-frying, stir-fry the moisture inside.
4. Fry for about 3 minutes, stir-fry until the duck skin is tightened and smells the aroma, add a little old soy sauce, fry the color evenly, pour an appropriate amount of water from the side of the pot to pass the duck meat, white sugar can be slightly more to neutralize the spicy taste, after the soup boils, beat off the foam in the pot, cover the pot and turn to low heat and simmer for 15 minutes.
After 5.15 minutes, the duck meat has been stewed very rosy, add a little chicken powder, pick out the fragrant cinnamon in the pot, add a little oyster sauce to freshen, stir-fry the oyster sauce, and finally sprinkle with chopped green onion.
Technical Highlights:
1. The blood and water in the duck meat must be fully washed, otherwise there will be a fishy smell;
2. Be sure to squeeze the water before marinating the duck, so that it is easier to absorb the juice and taste;
3. The duck meat must be fully fragrant, boiled out of oil, it will not be greasy when eating, and the finished dish is more fragrant.
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