Huaihua people like to eat duck fried to eat, famous Zhijiang duck, Hongjiang blood duck, but every Huaihua people have a home belonging to the My own duck flavor, my farmhouse blood duck is a combination of my own flavor combined with my own restaurant chef together to improve it, to start with. Ingredients, ducks must be local grain reared for 3 months of young ducks, varieties of sack duck, yellow duck, tastes tender, aromatic duck. ! The other spice ingredients are slightly more common, relying mostly on frying techniques.
|two or three|
|half a catty|
|half a catty|
cinnamon (Cinnamonum cassia)
Blood duck for the family dinner
Wash and dry the duck meat, cut into thumb-sized pieces, cut the chillies into pieces, and prepare the rest of the spices for use.
Heat canola oil in a large skillet over high heat. Add large pieces of duck meat, duck head, duck feet, duck wings, duck neck, etc., and sauté until the chunks of duck meat are browned, about 5 minutes.
Pour in the rest of the duck meat and stir-fry with 3-4 tbsp salt, stir-fry until golden brown. Stir fry for about 8 minutes.
When the duck skin shrinks and the oil comes out, add the dried chili pepper, turn the pan over a few times, pour in the rice wine, turn the heat to medium, cover the pan and let it simmer, about 5 minutes.
Add ginger, garlic and pepper to taste, stir fry for a while, then add chili, duck blood and ginger in a bowl.
Finally, sprinkle in some pepper, stir-fry the onion, turn down the heat, stir-fry slowly for 2 minutes and remove from the heat! Dish!
This was just added to the rice wine casserole!