Xiangxi bandit duck taste bud time recipe-Chinese Food-best chinese food recipes-cooking food

Xiangxi bandit duck taste bud time

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The video content of this issue is selected from the third season of the food short taste bud time . There are many schools in the cooking of Xiangxi bandit duck Chinese cuisine. It is recognized by the society that there are - Lu, Chuan, Yue, min, Su, Zhe, Xiang, Hui and other cuisines. That is, people often refer to the eight cuisines . Xiangcai is one of the eight cuisines . In Xiangxi, a magical place, it is more integrated with the cuisine of yunguichuan It has formed a unique local characteristic. Bandit duck is a famous delicacy in Western Hunan. There are many ways to make it. Today, I will choose a more homely way to share with you.

Cooking ingredients

duck:1300 g

carrot:2

Hawthorn slice:7 pieces

cooking oil:moderate amount

green pepper:moderate amount

Cooking Steps

Step1:Peel carrot, cut into small pieces with hob, slice onion, ginger and garlic, cut into shreds with green and Hangzhou peppers, cut duck meat into 4cm long pieces, and cut into small pieces with dried peppers.

Step2:Marinate duck meat in cooking wine for 30 minutes. Pour it into cold water. Blanch it for 1 minute and remove it. Blanch carrot pieces in boiling water for 7 minutes and remove them.

Step3:Heat the cooking oil slightly. Pour in the spices (6 star anise, 1 cinnamon, 4 fragrant leaves, 5g prickly ash and 3G cumin). Add in the dried pepper and bean paste and stir.

Step4:Stir fry the duck for 8 minutes, then pour into the pressure cooker with hot water. The amount of water is just less than the duck meat. Put in the old soy sauce and 1 can of beer. Hawthorn slice. After exhausting, press for 5 minutes.

Step5:Heat a small amount of cooking oil in the pot. Add onion, ginger and garlic, stir fry chili noodles, and then pour in the duck pieces and duck soup in the pressure cooker. Cook for a few minutes.

Step6:Put salt, monosodium glutamate, and carrots into the pot. Put green pepper into the juice. Stir evenly, and then out of the pot. Sprinkle with coriander.