Sichuan burns a duck -- the most authentic old olfactory practice
The on one generation of native place has cooked this food, since there is impression in me, each their person burns a duck is such flavour, so, taro of green pepper, young soya bean, demon became the optimal partner that the duck burns in my memory, wanted to use these to feed capable person only, everybody burns the flavour that come out and level difference of it doesn't matter, very magical really. Feed material to be short of because of these 3 one cannot, so this dish cries in our native place " burn a duck " , do not cry even " duck of braise in soy sauce " , the likelihood because the Shangse of this dish is not quite red really ha. In one's childhood the guest in the home, burn a big duck to be able to eat very contentedly, the child is grabbing duck flesh, old father people eating close lightly of young soya bean to wear wine, mom say demon taro and green pepper extremely go with rice. Came home yesterday, pa Mom gave two ducks, burn a flavour that is full of memory today, my husband also is to eating dish to drinking glacial beer at the same time at the same time, I ask him, this dish am I qualified release a tutorial not? He says, have absolutely. Hum has confidence to eat me to the big flavour that burn duck to show great master as a child then.

With makings 

The duck 1/4 of a few months Demon taro bean curd 1
Green pepper ≈ 20 Young soya bean 1 bowl big
Shallot 2 ～ 3 Green Chinese onion 1
Garlic piece 10 come piece Laojiang 1
Beer 1/2 bottle 2 twigs of the chaste tree 5 ～ 6
Chinese prickly ash a small Anise 2
Hill Nai 1 Cassia bark 2 paragraphs small
Small fennel 1 gather Lilac 7 ～ 8
Dried tangerine or orange peel 1 Sweet leaf 3
Often draw 2 spoon Bowl of cooking wine 1/2

Sichuan burns a duck -- the most authentic old olfactory practice 

  1. All feeding material assembles first.
    Duck flesh fishy smell is heavier, catch repeatedly first wash above 5 times, attention, it is to catch wash, should wash hematic water more as far as possible come out a few. With souse of leaf of garlic of cooking wine, ginger, green Chinese onion, it is better that leaf of green Chinese onion should squeeze extrude onion juice.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 1

  2. Duck flesh cold water leaves boiler, open conflagration scald water to come boiling, break unripe.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 2

  3. The fish out after scald is good is cleaned again, come to duck flesh winkle waterlogging caused by excessive rainfall is stand-by

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 3

  4. After demon taro is bought, rinse first, cut small bubble water next in, when beginning to cook food, heat one boiler boiling water, water of demon taro scald fish out of 2 minutes of above. Can compare the alkaline flavour in effective purify demon taro so.
    Demon taro should be cut a bit smallier, just more can purify alkaline flavour, and be in fire when more take taste.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 4

  5. Black pointed any of several hot spice plants cuts big hob, because from the back want stir-fry before stewing to want to burn again again, had compared greatly so.
    After been cut, green pepper seed as far as possible purify, with aperture bigger screen trembles a few times

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 5

  6. Take an anhydrous to burn heat without oily boiler, fry into green pepper stir-fry before stewing, this one pace has bit of choke a little, remember closing backstairs to leave take lampblack chance.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 6

  7. Fry such about the same, a bit a bit anxious, soft, cannot eat hot again much stir-fry before stewing to fry piquancy a little while to be able to be reduced a few

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 7

  8. The tiger skin pointed any of several hot spice plants with good stir-fry before stewing, stand-by.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 8

  9. Pi county thick broad-bean sauce is cut so that break better more, this dish does not need thick broad-bean sauce actually, but because the color of green pepper young soya bean is insufficient good-looking, need oily color is a few redder, so a few more mincing fry oil red

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 9

  10. Rapeseed oil falls more a bit, burn completely close fire to drop in temperature to again 67 into heat, fry quickly into thick broad-bean sauce next red

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 10

  11. Red oil has been fried, open conflagration again

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 11

  12. Enter all data in two small small plate immediately, break up quickly fry, explode an one's near neighbors 5 abandon the fragrance that can smell

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 12

  13. Break up into duck flesh fry

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 13

  14. Join two spoon to often take duck flesh profit lubricious

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 14

  15. Break up fry even hind become good-looking immediately

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 15

  16. Enter half bottles of beer. Half bottles enough, much fear pain.
    The action of beer is to go raw meat or fish carries delicacy, it is better to let duck flesh mouthfeel become at the same time tenderer

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 16

  17. Rejoin clear water comes to flood duck flesh completely
    From fry sweet expect this measure whole journey is conflagration

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 17

  18. Conflagration burns the boiling in boiler, put in green written guarantee
    Build boiler, in turning, small baked wheaten cake is boiled.
    The process that burn retains the cut rate of monitoring firepower and soup juice, must not paper boiler, to any burning dish, burnt boiler is annihilative existence. Those who advocate is water should be added sufficient, if midway is burned really worked, that adds boiled water.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 18

  19. Burn, the demon tuber crops with open a lid to join scald good breaks up fry even lid boiler to continue to boil

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 19

  20. The 40th minute, open a lid to break up into young soya bean again fry even, lid boiler continues to boil
    Entering young soya bean before, can wait for flavor green ginger fish out, into dish more beautiful, dawdler proper motion is jumped over...

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 20

  21. The 50th minute, join pointed any of several hot spice plants to break up fry even, lid boiler continues to boil 10 minutes or so, it is the appearance that boils a hour probably in all so, receive the boiler since juice finally, dish tastes success

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 21

  22. Do not need to scatter any chopped green onion and caraway, leave directly eat.
    Do not eat staying below one times, more take taste.
    Although the Yan Zhi of this dish is so not tall, but get the better of in honest too just the right flavour, can let a family eat extremely contentedly happy.
    Trying to be done, wait for you to come back to communicate.

    Sichuan burns a duck -- measure of the most authentic old olfactory practice 22

Small stick person

Duck flesh does not suggest to feed material to be burned together with tall starch, of potato and so on.

The green pepper anxious fragrance of this dish is crucial place.

Thick broad-bean sauce need not be not put, all sorts of flavor also need not be not put, a other also cannot little.

Processing duck flesh and demon taro must press measure in do, cannot lazy.

This dish not any acidity put be patient of in, add vinegar so, with bubble red any of several hot spice plants is mixed child ginger these are prohibit operating oh.
2020-09-22
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