The quality and type of meat are different.
1. The quality of the meat is different. The meat of the land duck is fatty but not fatty, white, tender and fragrant. It is best eaten in the form of boiled duck, salted duck or roast duck. Turquoise duck meat is lean, not fatty when eaten, and the meat is delicious and has a wild bird flavor. It can replace wild duck meat.
2. Different types. Fire ducks are not flexible enough, while ground ducks are. Fire ducks spend most of their time on land, while earthlings spend their time on both land and water.
Ingredients: 1 teal (weighing approximately 1200 grams), 500 grams of duck blood, 30 grams of coriander.
Seasoning: 50 grams of Jinggangshan pepper, 150 grams of salad oil, 5 grams of Angelica dahurica, 3 bay leaves, 20 grammes of cooking wine, 10 grams each of Maggi fresh soy sauce and dark soy sauce, 1 kilogram of chicken broth, chicken essence, 8 grams each of salt and MSG.
Preparation: 1. Slaughter and clean the teal duck, cut the duck meat into large pieces weighing about 15 grams, put it in boiling water and simmer for 3 minutes over high heat, remove the water and wash. the foam on the surface. 2. Wash the duck blood, cut into pieces 5 cm long, 4 cm wide and 1.5 cm thick. Put it in boiling water and simmer over high heat for 1 minute. Remove and check the water. 3. Put the salad oil into the pan and when it is 70% hot, add Jinggangshan pepper, Angelica dahuricae and bay leaves and stir-fry over low heat for 2 minutes until they are fragrant. Add the duck meat, cooking wine and fresh Maggi. and old vegetables. Season with soy saucea, salt and chicken essence, add the chicken broth and cook over low heat for 1 hour until the duck meat is tender. Add the duck blood and cook over low heat for 5 minutes. Season with MSG, remove. the pot, put in a wooden barrel, sprinkle with coriander and serve.
Characteristics: rich taste and infinite aftertaste.
Dried duck with ginger
Ingredients: 1 indigenous duck raised by farmers (weighing about 2500 grams), 350 grams of pork belly.
Side dishes: konjac tofu, duck blood, tofu, sweet potato vermicelli, bean sprouts, potatoes, etc. The variety and quantity are customized by the customer
Seasoning: 300 grams of ginger, green onions 200 grams of cooking wine, 150 grams of Pixian douban, 25 grams of sweet noodle sauce, 50 grams of chili noodles, 30 grams of pepper, 10 grams of sesame oilsame, 2.5 grams ginger seed oil, 2500 grams rapeseed oil, 20 grams white vinegar, 1500 grams broth, 50 grams each red pepper (halved), garlic and 10 grams of coriander.
Preparation: 1. Slaughter and clean the duck, cut the legs (without removing the skin), legs, head and wings, and chop the duck meat into large pieces weighing about 50 grams ( to avoid nutrient loss), so do not drink water).
2. Cut the pork belly into 4 small finger-thick slices and marinate the duck meat with 100 grams of green onions, 150 grams of ginger and 150 grams of cooking wine for 5 minutes.
3. Put the rapeseed oil in the pan, and when it is 80% hot, add the marinated duck meat, feet, legs, head and wings. Fry over low heat for 2 minutes until golden brown. . Remove and checkoil.
4. Leave 100 grams of oil in the pan. When it is 60% hot, add 150 grams of ginger, Pixian bean paste and sweet noodle sauce. Sauté over low heat for 1 minute. fragrant. Add the fried duck, fry the meat, feet, legs, heads, wings, chili noodles and pork belly over high heat until fragrant. Cook 30 grams of cooking wine and white vinegar. Add the broth and bring to the boil. Remove from the pan and pour into the pressure cooker Add the duck giblets (processed same size), cover with a lid, bring to a boil over high heat, then use on low heat for 6 minutes, then remove from the heat and set aside .
5. When the customer orders, take out the duck meat, duck offal and soup from the pressure cooker, pour them into the iron pot, sprinkle with pepper, drop in the sesame oil and oilof wild ginger, add red. pepper and garlic seeds, 100 grams of green onions and coriander are served with side dishes and eaten as hot pot.
Characteristics: The meat is plump and appetizing.
Notes: Ginger duck is a variety of hot pot similar to dry pot dishes. What makes it unique is that the iron pot with duck meat is placed in an earthen stove burning charcoal. Because the firepower is weak, the temperature in the pot rises slowly and will not cause the pot to burn.