Delicious every day, The practice of duck of authentic Zhi river, how is the most authentic practice solution

The practice of duck of authentic Zhi river, how is the most authentic practice solution _ done delicious

Zhi river duck, hunan conceives characteristic of the river that change Zhi to represent course. The can get conceiving changing confidential large kitchen that is honoured very much the far of Ouyang Maotuo's master coachs in detail, finished this fragrance for the first time the local characteristic dish with full-bodied, bright colour and lustre. The tube that likes a duck people have gourmet's luck. . . .

With makings

A year of sheldrake (about 3 jins or so)
Steaky pork	200g
Ginger	4 2
Qing Gongjiao	Each 2
Garlic valve	6
Sweet green	5 ～ 6
Aniseed	2
Sweet leaf	Right amount
Cassia bark	Right amount
Thick broad-bean sauce	1 spoon
A sweet sauce made of fermented flour	2 spoon
Beer	1 bottle
Cooking wine	Right amount

Dish of Hunan characteristic name - - the practice of Zhi river duck

Material: Control sheldrake one year (about 3 jins or so) , jiang Yi piece 39 the left and right sides, qing Gongjiao each 2, garlic valve bead, root of sweet green 5-6, steaky pork 200 the left and right sides, aniseed 1, cassia bark smaller part, sweet leaf is right amount, caoguo, beer a bottle, a sweet sauce made of fermented flour 2 spoon, thick broad-bean sauce 1 spoon cooking wine is right amount.
Sheldrake first duck head, wing, ham, duck puts a bowl alone below palm chop, duck thigh meat delimits on a few knives, duck heart, duck liver, duck gizzard cuts small, cut of duck body cut becomes small, rinse duck blood water with water, filter doing is stand-by. Jiang Qie is become piece, garlic flay is whole can, sweet green knot, green chili cuts hob piece.
Oil is put in boiler, can put more some, add small the salt of a few spoon, oily Wen Da arrives most probably when, duck palm, duck head, duck ham, duck wing is put into boiler to break up fry, break up fry to duck water the portion worked and duck flesh has a few to fizzle out.
If pursue
Put caoguo, aniseed, sweet leaf, cassia bark, continue to break up fry, like to eat hot can add put a few dry chili.
Fry accession of about half minutes, guan Xiaohuo, will remove oil, the flesh beyond flavor piece fill first come out.
Oil and flavor stay in boiler, mix the duck flesh with agglomerate chop next steaky pork, duck is splanchnic in putting bowl, break up fry.
Put Jiang Pian, continue to break up fry.
Fry volatilize to portion of duck flesh water, when the flesh appears drier, again will before had fried in filling the duck flesh that come out to pour cook again, with duck body duck miscellaneous break up together fry, along cooking wine of on boiler edge gush a few spoon, break up fry, enter a sweet sauce made of fermented flour and thick broad-bean sauce, a few water breaks up together fry, fry to can smell thick sauce fragrance, duck flesh is about the same also chromatically,
Enter a bottle of beer, the conflagration that build a shell is burned, in turning small fire, boil Shang Zhishou when little fragrance is full-bodied, should notice the control of igneous Hou fastens paste among,
If pursue
Boil after the flesh is ripe, try next flavour, do next adjustment according to taste, turn small fire, flesh of will all duck is filled come out,
The baked wheaten cake of soup juice reopen that remain leaves, green chili, garlic bead, green writtens guarantee the medium baking temperature in putting soup juice together is fried.
Answer all duck flesh again break up mix even can.

2020-09-17