Special spicy braised duck
If you like spicy food, keep your formation and follow me....
Step 1 . Prepare half a duck
Step 2 . Ingredients to be used.
Step 3 . Cut ginger slices, scallions and garlic slices for standby.
Step 4 . Chop the duck into small pieces. But don't be too small.
Step 5 . The duck is soaked in water for half an hour, and the water is changed twoorthree times to remove the blood.
Step 6 . When soaking ducks, we are ready to boil water, soak the dried pepper, cover it and soak for about 20 minutes. (I made this duck very spicy, so I soaked at least four pepper rings, which I can do according to my spicy tolerance.)
Step 7 . Take out the soaked duck, drain the water, add aniseed, fragrant sand, raw soy sauce and mix well.
Step 8 . Cut some ginger foam and put it inside.. Add some cooking wine and mix well. Marinate for about 20 minutes.
Step 9 . After more than 20 minutes, the chili rings have been soaked.
Step 10 . Put it into the household kitchen grinder. Crush...
Step 11 . After being twisted, this one is called Ciba pepper in my hometown...
Step 12 . The salted duck is directly put into the pot, because the duck itself has a lot of oil. A lot of oil will come out after frying, so let's stop refuelling.
Step 13 . Stir fry the duck until it is dry, and it will be OK when it turns a little yellow.
Step 14 . We can put the duck to the side of the pot, pile it up a little, add Ciba pepper and stir fry it to produce red oil and spicy taste.. (as shown in the figure)
Step 15 . Then add onion, ginger and garlic, and stir fry them to make them fragrant...
Step 16 . Then stir fry the ducks together for about fourorfive minutes...
Step 17 . It's best to pour boiling water into the duck.. Cover the pot after it is opened. Let it simmer for about 40 minutes... The duck is rotten. Open the fire and dry the water..
Step 18 . OK. Duck after drying. The color is excellent. You can compare it with the last two ones that have not been stewed with water.. Is there a big difference.. At this time, we can adjust the taste.. Add an appropriate amount of salt and monosodium glutamate, stir fry and season for N times, because the temperature of this duck is just right now, and it can completely dissolve salt and monosodium glutamate. (I like seasoning after turning off the fire, because salt and monosodium glutamate cannot withstand high temperature)
Step 19 . This very spicy private duck was made and successfully served..
Step 20 . This very spicy private duck was made and successfully served..
Step 21 . This very spicy private duck was made and successfully served..
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