Dry pot duck practice

Duck 500 grams

Accessories:

Appropriate amount of oil, soy sauce, soy sauce, ginger slices, shallots, dried bean curd, garlic white, green pepper, coriander and star anise.

Formula:

1. Wash the duck and cut it into pieces.

2. Put cold water in the pot and scoop it up.

3. Cut the dried fragrant beans into small pieces, wash and cut the garlic into white, and wash and slice the green peppers.

Prepare seasoning

5. Add some oil to the pot, heat it for 5 minutes, and pour in the seasoning to stir fry.

6. Pour in the duck and fry until the duck is slightly yellow on both sides.

7. Pour in 150ml cooking wine.

Step 8 add soy sauce

9. Add soy sauce. It is difficult to make movies in winter. Sometimes, when you are in continuous shooting, you can't laugh or cry.

10. Add dried chillies and bring to a boil. Cook the duck over low heat until it is done.

1 1. Then open it, pour in the vegetables, stir well, and then take out the pot.

12. Add coriander

Warm reminder

The whole cooking process is best to use cooking wine or beer without adding a drop of water.

Fry the duck until it is slightly yellow, so that the water in the duck can be fried first to make the duck more tasty. Braised with soy sauce and soy sauce without salt.

Specific method of dry pot beer duck

Step 1: Prepare the ingredients.

Prepare a slaughtered and washed duckling and cut it into small pieces of uniform size.

Slice a small piece of ginger, garlic at both ends, onion and red pickled pepper, all together.

Then grab a handful of dried peppers, a few fragrant leaves, a small piece of cinnamon, a grass shell and a little star anise.

The side dish is green and red pepper, cut into hob blocks with uniform size. It looks better with green and red

Slice two celery pieces and put them with green pepper.

Shred half an onion, grab it and put it at the bottom of the dry pot to avoid burning alcohol to paste the bottom.

Step 2: blanch the duck.

Boil water in the pot and pour cold water into the duck. Boil the blood in duck meat with cold water, and then add 10g cooking wine to remove the fishy smell.

Boil the fire, boil out the impurities and blood in the duck meat, and remove the floating foam in the pot.

Blanch for about a minute, take out the duck pieces, rinse them with clear water, and drain them for later use.

Step 3: Start cooking.

Heat the oil in the pot, pour the duck meat with water control, stir-fry the oil in the duck meat over medium heat, cut the duck meat, pour it into the prepared material head, and stir-fry it to give a fragrance.

Add 5g bean paste and 10g dry pot paste, stir fry the bean paste and dry pot paste with red oil, and continue to stir fry the colored duck.

Pour 10g cooking wine into the pot. Cooking wine can take away the fishy smell of duck meat after heating. Then add some water along the pot and pour a can of beer. Don't exceed the amount of duck meat, so the taste is more uniform.

Then start seasoning, add 2g of salt, 1 g of chicken powder, 2g of pepper, 2g of soy sauce,10g of soy sauce and 3g of green pepper, stir, cover the pot, and turn to low heat for 30min.

After 30 minutes, the soup has been boiled, and the duck meat has been cooked thoroughly, which is full of flavor. Pick out the ingredients in the pot to have a better dining experience.

Cook for a while, pour in the prepared celery and green pepper, turn to high heat and stir fry 1 min. The soup thickens and the green pepper is stirred until it becomes longer.

Put the cooked duck meat in a dry pot, and then pour in the soup, which is delicious.