Swallow attack, “Yangs ginger-fried duck” re-emerged from the river and lake! This is a classic family dish that has brought billions of money to Lao Shaoxi Hotel. It also helped Yang Ying win a gold medal in the cooking competition in the district. A dish is served all over the world. This ginger-fried duck can do it! In the middle of cooking, it is better not to leave the kitchen. The different aromas it emits in different processes are enough to make people fascinated. The so-called lip and teeth incense, that is it. Ginger slices, after a long time of close contact with duck meat, have been mixed with a strong meat fragrance. Because of the season, we havent bought the best ingredient of this dish today – Zijiang, the charm is still unstoppable! Speaking of that year, our “young and old like” ginger-fried duck, no one knows, no one knows, such as thunder piercing the ear. [Qiang] A lot of foreign diners came and waited in line for this ginger-fried duck. I still remember the regretful faces of the diners when they ran out. My father inherits the tradition that men dont pass on women. I learned it all by stealth. [Naughty] Fortunately, I am talented and have learned the essence. I am particularly proud of that. [Proud] I must let the sail learn less about it, the classic heritage, a long history…
Food Material List
- 1 Ducks 1 only
- 2 ginger Two Big Blocks
- 1 The tender duck washed the slaughter, because todays duck was frozen, I scalded the water for a while and suggested that it should not be scalded and fried directly. Ginger slices, red pepper slices with inclined knife, onion slices.
- 2 Oil in the pan. Stir-fry duck pieces at 60% heat. Stir-fry until the water evaporates almost. Stir-fry ginger slices with 1/3.
- 3 Stir-fry until duck skin is golden yellow, add proper amount of bean flakes, rattan pepper and pepper. When the fragrance of bean flakes overflows and pepper bounces slightly in the oil pan, pour in a small amount of raw extract color and stir for a few times, the stir-frying process is almost the same.
- 4 Continue to heat, add water to the pot, after boiling water, add anise, ice sugar, big material powder, white pepper, cooking wine, mix in medium heat, cover and boil. When a small amount of soup is left in the pot, add 2/3 of the remaining ginger slices, turn to high heat, and continue to cook until the water is dry. At this time, uncover the lid of the pot, open the boiling, let the fragrance wantonly distributed.
- 5 The water in the pot dries quickly, add fresh chili pepper, stir-fry constantly, until the juice and oil are fully collected, sprinkle into the scallion section, MSG seasoning, while hot pot dish. It is not recommended to turn off the fire before starting the pot, that is, to make duck taste good at the last moment.
- 6 Look at the Golden Duck meat, the Yellow turmeric slices, the bright oil color, a plate of delighted ginger fried ducks!
Technical points: 1. If duck meat is to be fried raw, it must be washed and dried before the slaughter, and never washed after the slaughter. This is a big taboo. 2. Before boiling, water should be added at one time. Its better not to add water in the middle, which will affect the taste. 3. Dont cook duck too soft and rotten. Keep it chewy and tasty. 4. If you have Zijiang, add the ginger of Na23 and replace it with Zijiang. Keep the ginger unchanged before. 5. This dish needs a little more oil, otherwise it will not achieve the effect. Food now, lets talk about weight loss and body building after eating.