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How to make delicious white sparerib duck?
Exercise 1:
1. Shred red pepper;
2. Slice ginger for use;
3. Stir-fry sesame seeds in a dry pot for later use;
4. Wash and chop parsley;
5. Cut off the duck tail, tear off the fat oil, wash and control the moisture, rub it evenly with 8 grams of wine, and steam the ginger slices 1 hour;
6. After the duck is cold, cut it into pieces and put it on the plate. Sprinkle with seasoning, sprinkle with coriander, sesame and red pepper.
Exercise 2:
1. Put the washed duck leg in a basin of cold water and put two slices of ginger in at the same time. After the fire comes to a boil, skim off the floating foam on the surface with a spoon, then cook for 10 minutes on medium heat, and turn off the fire.
2, don't open the lid after the flameout, still cover the lid and stew for 10 minutes, you can insert it with chopsticks, no blood comes out, and the duck meat is basically cooked.
3. Take out the duck leg and put it in cold water for 10 minutes to make the duck skin more crisp and the duck meat more compact.
4. fish it out. Do not pour duck soup. It's delicious. You can eat it this way: mixed noodles with duck soup.
5. Preparation of dipping sauce: Chop the onion, ginger and garlic (garlic is best mashed in a garlic bowl, and the mashed garlic juice is stronger than that cut by a knife), and put it in a small bowl with crispy soybeans (optionally, fried peanuts can be used to increase flavor).
6. Then add 2 tablespoons of seafood soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sugar, half a teaspoon of salt and half a teaspoon of monosodium glutamate, and then pour a little cold duck soup and mix well.
7.2 tablespoons dried Chili noodles.
8, another pot, pour the right amount of oil, burn it to 70% to 80% heat, and pour it on the Chili noodles.
9, mix well, and finally add a spoonful of rattan pepper oil, a bowl of "sour, spicy, hemp, fragrant" as one of the dipping juice is Ok.
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