How does the Weird Duck be made!!

Ingredients for Strange Duck: Ingredients: duck meat, Sichuan pepper, chili pepper.

The practice of strange duck: After cutting the chili pepper, then cut the meat Finely chop it into the mouth First carefully cut it in half Later, a few knives chop it indiscriminately The strange flavor of multi-source peppercorns is so numb that the mouth becomes crooked The duck skin is too lazy to put any oil in the pot The fat of the duck skin is enough to reach The meat will turn white after a while The fragrance is faintly fragrant Fingers are like a blast of wind, and the meat is like lightning Pour in beer, soy sauce Szechuan peppercorns make a grand debut The creepy bones seem to be terrifying The chili pepper opens its teeth and claws The saliva flows gloomily The spring water is watered Extraordinary The finished product has been served Pick up one casually Tender and fresh in the mouth Spicy and spicy There is hope in the mouth.

One duckling (about 1500 grams). 25 grams of crisp peanut kernels, 15 grams of Danxian bean paste, and 15 grams of egg yolk. 20 grams of soy sauce, 15 grams of vinegar, 10 grams of chili oil, 3 grams of Sichuan pepper powder.

40 grams of sugar. 10 grams of sesame paste, 1 gram of monosodium glutamate, 10 grams of sesame oil, 10 grams of ginger, 10 grams of green onion, 15 grams of cooking wine, 750 grams of soup. Production process:

Tender ducklings are slaughtered, disemboweled, gutted, washed, and then decapitated. Neck and claws, put a water into the pot, then put it into the boiling soup pot, add ginger, green onions, and cooking wine to cook until it is just cooked, remove it, and put it into the cold soup to soak and cool. Remove and wipe off the water, remove all the duck bones, and change them into slices, shreds, or blocks.

Danxian bean paste is finely chopped and fried crispy, the dregs of egg yolks are pressed into puree, and soy sauce, vinegar, chili oil, pepper powder, sugar, sesame paste, monosodium glutamate, and sesame oil are mixed into a strange flavor sauce. Crisp kernels chopped into fine grains. When eating, put the duck meat on a plate, drizzle with the strange sauce, and sprinkle with crispy flower kernels.

Features: It fully embodies the unique flavor of Sichuan flavor, which is numb, spicy, sweet, sour, salty and bad, with strong fragrance and umami, delicate and refreshing.

Ingredients: One garlic (not a slice of garlic), sliced A handful of dried chili peppers (grasped by hand) Half a handful of Sichuan peppercorns (grasped by hand) Two green onions, cut into segments Two tablespoons of vinegar, two tablespoons of sugar, and a teaspoon of salt, mixed in a small bowl (usually not put in a bowl like this, here is for demonstration) Half a braised duck bought in the supermarket Put two taels of oil (by feeling), burn five minutes on low heat, put pepper and garlic slices, stir-fry over low heat, fry until the color of the pepper becomes dark (be sure to low heat, if the fire is big, the pepper will become pasty in a pot) Braised duck, On high heat, stir-fry for two minutes (for more flavor) After the duck meat is fried until golden brown, add vinegar, sugar, salt, and stir-fry After two minutes, enlarge the green onion and monosodium glutamate, stir-fry for one minute, and then remove from the pot!

Ingredients: 1 clove of garlic (not a slice of garlic), sliced.

A handful of dried chili peppers (by hand).

Half a handful of peppercorns (grasp by hand).

2 green onions, cut into sections.

2 tablespoons vinegar, 2 tablespoons sugar, 1 teaspoon salt, mix in a small bowl (you don't usually put it in a bowl like this, this is for demonstration).

Half a braised duck bought in the supermarket.

Put two taels of oil (by feeling), heat for five minutes on low heat, put pepper and garlic slices, stir-fry over low heat, and fry until the color of the pepper becomes dark (be sure to low heat, if the fire is big, the pepper will become pasty in the pot) Braised duck, high heat, stir-fry for two minutes (in order to make it more flavorful) After the duck meat is fried until golden brown, add vinegar, sugar, salt, and stir-fry After two minutes, enlarge the green onion, monosodium glutamate, and stir-fry for one minute!

Ingredients for the Strange Duck:

Ingredients: duck, Sichuan pepper, chili pepper.

Weird Duck Practice:

Cut the peppers before cutting the meat.

Finely chopped into the mouth.

First of all, carefully cut in half.

Later, a few knives were chopped indiscriminately.

The strange taste comes from many peppercorns.

So numb that my mouth became crooked.

I don't bother to put any oil in the pot.

Duck skin fat is sufficient.

After a while, the flesh turned white.

The fragrance is faintly tangy.

Fingers are like a gale, and flesh is like lightning.

Pour in beer, soy sauce.

Sichuan peppercorns are here.

The creeps seem to be terrifying.

Peppers fangs and claws.

Saliva flowed gloomily.

Spring watering. Extraordinary.

The finished product is on the table.

Pick up one at will.

In the mouth, it is tender and fresh.

Spicy in the mouth.