main material
duck
supplementary materials
Garlic, Pixian bean paste, pepper, rice wine, pepper, vegetable oil, salt, ginger, star anise, rhizoma Dioscoreae Septemlobae and monosodium glutamate.
The way of doing things
1. Garlic is cut into small pieces, and goose is cut into small pieces (the seller takes the duck home and cuts it into diced shapes with a knife), and then marinates it with ginger slices, pepper, star anise, fermented glutinous rice and a little rice wine. (It is also convenient to put some spiced powder and thirteen incense right away. )
2. Heat the pan, without adding any oil, pour in the goose and stir-fry until dry, and put it on the plate for later use.
3. Heat the pan again, pour in a little vegetable oil, add a spoonful of Pixian bean paste, pour in goose, and add the pepper to stir well.
4. Pour in garlic, stir-fry in Chinese until the duck is orange, and then put the chicken essence into the pot. If you feel that your meal is not good, put more garlic, so students who hate garlic can put less.
5. Sprinkle some white sesame seeds.
Technical points:
Get rid of the fishy smell and boredom.
The meat of the fat duck is tender, but it is greasy when cooking rice and rice. The following is a detailed introduction to the practice of fat duck. First, remove the head, wings and calves of the slaughtered and combed fat duck, then divide the duck into four parts, remove the body fat of the duck, and put it in a pot for oil refining. First, fry the duck pieces in boiling oil, and then fry them when the water temperature rises to 80% heat (if the duck oil is low, add some oil) to reduce the oil content of the duck and remove its vegetable oil, so as to balance the internal and external temperatures and facilitate cooking.
After the duck pieces are fried, put them into a pot, such as the neck, neck and wings of the duck, boil rice wine, add cold water and star anise, star anise, onion, ginger, soy sauce and white sugar, roast them with low fire, take them out and put them on a plate. In addition, burn the remaining soup to a thick brown color and pour it on the plate.