Chinese Food
Spring river duck
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Before graduating from University, I went to a foreign country alone. So far, I haven't spent three spring festival with my family. I'm going back home this year. Finally, I can have a happy reunion with my family. It's really a great joy in life. I have to have a good time with my family. During the Spring Festival, I have to enjoy delicious food with my family. Spend a good night ~ think back to my childhood. My hometown has a big yard. Beside the kitchen, there's a yard dedicated to keeping poultry. My mother always stays in spring every year Buy some little yellow ducklings. Start raising them. It's cold in early spring. At night, they will be put in the bamboo basket paved with cotton cloth and straw. They will be put in the house. At night, sometimes the little ducklings will be dumb, have a dream, wake up like a wake-up call. So happy our childhood memories. The little ducklings will eat some millet when they are young. Then the spring water is warm. Mom will put them in the pond behind the house. Find them by yourself Looking for something to eat, they all say the prophet of warm duck in the Spring River. Gradually, the little yellow duck grows up. The fluffy and tender yellow hair is removed and becomes one by one with different colors
Cooking ingredients
Cooking Steps
Step1:After cleaning the duck leg, use a knife to cut several edges on the duck leg. Add ginger, scallion, cooking wine, pepper, chili powder, salt and sugar. Massage the duck leg with your hand. Wrap evenly. Cover with plastic film and marinate for more than 5 hours in the refrigerator
Step2:Before taking out the marinated duck legs, cut the potatoes. Prepare the onion, ginger, garlic, dried pepper, prickly ash, star anise, dried orange peel
Step3:Slice the scallion, ginger and dry pepper with kitchen scissors, slice the garlic, soak the pepper and anise in 40 degree warm water
Step4:Take out the salted duck legs, chop them into equal size pieces, and then mix them
Step5:Heat the pot with olive oil. Stir fry the chives, ginger, garlic, and chilli
Step6:Put in the fatter duck. Stir fry the duck oil
Step7:Pour in the rest of the duck. Stir fry
Step8:Stir fry and cover the pot and simmer for about 3 minutes
Step9:Open the lid and add 1 tablespoon bean paste
Step10:Stir fry with a spoon and mix wel
Step11:Add warm water. Push gently to prevent sticking. Cover the pot and simmer for 10 minutes
Step12:Open the lid and add the tangerine peel. Squeeze in about 8 drops of fresh lemon juice. Turn it over a little. Keep simmering for 10 minutes
Step13:Add the potato slices with the hob slices. Stew for about 8 minutes
Step14:Pour in the carrot and simmer for 8 minutes, then turn off the heat
Step15:Sprinkle in the cut cilantro. Stir it up a little. Start the pot and put it on the plate
Step16:It's delicious and spicy. It's fragrant but not greasy. It's a private braised duck with attractive color and taste. Are you greedy?
Step17:Three or two peach flowers outside the bamboo. The prophet of Spring River warm duck. Spring river duck. New Year's good omen. Let's do it together. Give good luck to your family and friends.
Cooking tips:1. Salt is put in the process of salting. In the process of stewing, the taste of salt will be immersed in the vegetables. Douban sauce is also salty, so there is no need to put salt ~ 2. Squeeze in lemon juice to make the duck meat fragrant but not greasy. It tastes more fresh. There is no white vinegar instead of lemon ~ there are skills to make delicious dishes.
