Chinese Food
Stewed duck in Jiangnan
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Last year, Niu Niu brought a stewed duck (Zhejiang cuisine) from her friend, which Huang e Niang praised very much. The supermarket near my home doesn't seem to sell it. One day Huang e Niang took my hand and said she wanted to eat the stewed duck that Niu Niu brought last time. She asked if I could make it. I held my glasses. I smiled and said, try. As a result, Huang e Niang's consent was surprisingly obtained. She even praised her daughter for her high savvy
Cooking ingredients
Cooking Steps
Step1:Kill the fresh grass duck (23 Jin). Remove the claw, internal organs and fat. (I was killed by the seller in the vegetable market) rinse with clear water repeatedly. Rinse the blood. Put the whole duck into the cold pot and blanch it to remove the blood foam. Then rinse it with water.
Step2:Take a large soup pot. Put in the old duck. Add some water (about 2 / 3 of the duck's body is flooded). Cut 45 pieces of ginger. Wash the dried red pepper, cinnamon, star anise and tangerine peel and put them into the pot in turn. Transfer in 3 spoons of old soy sauce. Boil over high heat. In fact, it's OK to use electric pressure cooker. It's faster. But I don't like the food made in pressure cooker. It's still the traditional food with small fire and slow stew
Step3:Turn off the heat. Put a chopstick in the pot and stew for an hour and a half. After an hour, use chopsticks to gently insert duck legs. If you love to eat meat, you can stew for 10 minutes, then stir in low sodium salt. Sugar candy. Delicious soy sauce. Fire for 5 minutes. Finally, sprinkle white pepper.
Cooking tips:Huang e Niang always advocates a light diet. So I use very little salt, monosodium glutamate and chicken essence in my dishes. I don't need them. Because delicious soy sauce itself is very fresh. There are skills in making delicious dishes.
