How to make strange-tasting duck?

Duck meat, like chicken, is an indispensable meat in our life. Moreover, the cooking methods of duck are different in different regions, especially in Beijing. Beijing roast duck is well-known all over the world. Of course, from a health perspective, eating duck meat not only provides a lot of nutrition to the body, but also can play a role in preventing and treating diseases. So, what is the method of making strange-flavored duck?

Method 1

Dish

Weird Duck

Features

It has all kinds of flavors, spicy and fresh.

raw material

The main ingredient is 500 grams of duck meat. Seasonings: sesame oil, clean onions, ginger, garlic, salt, sugar, dried red chili peppers, green chili peppers, red chili peppers, MSG, peanuts, peppercorns, vinegar, and spicy sauce.

Production process

Making strange sauce

Add vinegar to spicy sauce, mix well, add water, MSG, sugar, salt, onion, ginger, garlic, sesame oil, mix well, etc.

Handling ducks

Debone the duck, cut it into pieces, add salt, mix well, add water, starch, mix well, then add some oil to marinate.

Firing process

When the duck is 40% cooked, add red dried chilies and Sichuan peppercorns. When it is 60% cooked, add green and red chili pieces. When it is 70% cooked, add peanuts. When it is 80% cooked, add the strange-flavored sauce and stir-fry. When it is 90% cooked, you can serve.

Method 2

One duckling (about 1500 grams).

25 grams of crispy peanut kernels, 15 grams of Danxian bean paste, and 15 grams of fermented egg yolk. 20 grams of soy sauce, 15 grams of vinegar, 10 grams of chili oil, and 3 grams of pepper powder. 40 grams of white sugar. 10 grams of sesame paste, 1 gram of MSG, 10 grams of sesame oil, 10 grams of ginger, 10 grams of green onion, 15 grams of cooking wine, and 750 grams of soup.

Production process:

Slaughter, gut, clean and remove the head of the young duck. Put the neck and claws into the pot, drain the water, then put them into the boiling soup pot, add ginger, green onion and cooking wine and cook until just cooked, then remove them and soak them in cold soup to cool. Take out the duck, dry it, remove the duck bones, and cut it into slices, shreds or cubes. Chop the Danxian bean paste into small pieces and stir-fry until crispy. Mash the fermented egg yolk into a paste. Add soy sauce, vinegar, chili oil, pepper powder, sugar, sesame paste, MSG and sesame oil and mix well to make a strange-flavored sauce. Chop the crispy kernels into fine pieces. When eating, place the duck meat on a plate, pour the strange-flavored sauce on it, and sprinkle with crispy flower kernels.

Features:

It fully reflects the unique flavor of Sichuan cuisine, combining numbing, spicy, sweet, sour, salty and sour taste in one, with a fragrant and fresh flavor, tender and refreshing.