Special Spicy Braised Duck

Get ready half a duck

Ingredients to be used.

Cut the ginger slices, green onions and garlic cloves and set aside.

Chop the duck into small pieces. But don’t be too petty.

Soak the duck in clean water for half an hour, changing the water two or three times to remove blood.

When soaking the duck, we prepare boiling water, soak the dried chili peppers, cover and soak for about twenty minutes. (I made this duck dish very spicy, so I soaked at least four large handfuls of chili rings. This depends on your ability to tolerate spicy food.)

Remove the soaked duck, drain the water, add star anise, fragrant sand and light soy sauce and mix well.

Cut some more ginger foam and put it inside. . Add some cooking wine, mix well, and marinate for about 20 minutes.

After more than 20 minutes, the pepper rings were ready.

Place in a home kitchen mincer. Minced. . .

The way it looks after twisting is called Ciba Chili in my hometown. . .

Put the marinated duck directly into the pot, because the duck itself is very oily. A lot of oil will come out when stir-frying, so we don't need to add more oil.

Fry the duck until the water is dry, and it is ready when it turns slightly yellow.

We can put the duck to the side of the pot, pile it up slightly, add glutinous rice cake and chili and fry it to bring out the red oil and spiciness. . (As shown in the picture)

Then add the onion, ginger and garlic cloves and stir-fry until fragrant. . .

Then stir-fry the duck together for about four or five minutes. . .

It is best to pour boiling water to cover the duck. . After the pot is boiled, close the lid. Turn off the heat and simmer for about 40 minutes. . . The duck is rotten. Turn on high heat to drain away the water. .

OK. Duck after draining. The color is superb. You can compare it with the two pictures above that have not been stewed with water. . Isn't the difference huge? . At this time we can adjust the flavor. . Add an appropriate amount of salt and MSG and stir-fry N for seasoning, because the temperature of the duck is just right at this time and can completely dissolve the salt and MSG. (I like to season after turning off the heat because salt and MSG cannot withstand high temperatures)

This very spicy private duck dish is completed and plated successfully. .

This very spicy private duck dish is completed and plated successfully. .

This very spicy private duck dish is completed and plated successfully. .

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