【Hunan】Bandit Duck in Western Hunan
Overview
Today I cooked a special dish from our hometown, Xiangxi Bandit Duck. There are a lot of seasonings used, and the taste is naturally quite strong, which is just right for me who doesn't like spicy food. In order to make this dish, I bought local duck from Hunan. The Xiangjia brand local duck from the supermarket counter. The duck meat is more fragrant and has a smooth texture. The duck pieces are crispy and fragrant, rotten but not greasy. Why is it called bandit duck? There is a short story: Once upon a time in western Hunan, there was a clever woman named Zhang who was good at cooking. She opened a small restaurant on the roadside of the village. Due to the desolate land and sparse people, the business was barely enough to survive. The ducks they raised were unsatisfactory, they were fierce and domineering, and they ruined the crops, but they didn't lay eggs properly. This made Mrs. Zhang chase and scold them every day with a bamboo pole: You damn ducks, you are like bandits! Finally, the furious Zhang decided to kill the ducks one by one for cooking. When all the ducks were killed and eaten, she would close the shop and switch to other businesses. Who knows that this turned out to be a blessing in disguise, perhaps because the meat of those wild ducks is particularly delicate and fresh. Coupled with Zhang's cooking skills, the ducks she cooks are soft, tender and fragrant, attracting diners. However, when a diner asked her what the dish was called, she got angry and said casually: What dish? Bandit duck! Unexpectedly, with just such a call, Bandit Duck became famous far and wide, and the restaurant was crowded with customers.
Tags
Ingredients
Steps
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Cut duck meat into cubes.
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Put it into a pot of boiling water and blanch it. After the water boils, skim off the foam
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Also prepare onions, ginger, garlic, star anise, cinnamon, dried chilies, green and red chili peppers and bean paste.
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Put a little oil in the pot, add the blanched duck pieces, and stir-fry until the duck meat is dry and firm.
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Add onion, ginger, garlic, star anise, cinnamon and dried chili pepper, stir-fry over medium heat until fragrant.
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Add a tablespoon of bean paste.
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After frying the duck pieces until they are colored, add a tablespoon of cooking wine, cover the pot and simmer for ten seconds.
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Add rock sugar and an appropriate amount of water to a boil, then put it into a pressure cooker and simmer over medium-low heat for six to seven minutes.
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Pour the duck meat and soup back into the wok, add salt, dark soy sauce and light soy sauce. Remove the juice over high heat.
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When the soup is almost reduced, add green and red peppers.
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Plate.
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The duck meat cooked in this way is crispy and very delicious.
