The roasting time depends on the tenderness of duck meat and your favorite taste. As for side dishes: you can add konjac and some favorite ingredients to match.
When it comes to duck cooking, the family's favorite is beer duck, which is stewed with konjac tofu. Duck meat is spicy and delicious, and its taste is very unique. Every time I cook a pot, I finish it on the table, and I can't bear to pour out the soup. I use it to cook noodles, which is very fragrant.
There is no beer or konjac tofu at home today, so let's make a general braised duck with green pepper! Coupled with the leftover rattan pepper seeds, it is fragrant and delicious, and it is also delicious after drinking. If you want duck meat to be fragrant but not fishy, beer is definitely indispensable, but what should you do without beer? Cooking wine is not lacking at home. If it is not lacking, yellow wine can still be replaced!
Today, I would like to share with you the formula of this green pepper and rattan pepper duck. Duck meat is soft and rotten, and its fragrance is overflowing. It is really delicious. I hope you will like it.
Do you want to blanch the duck? According to the practice, it is fragrant, fragrant and satisfying. It's delicious!
Duck with green pepper and rattan pepper
Ingredients: half a duck, five green peppers, 20g ginger, 10g rattan pepper seeds, five dried peppers, appropriate amount of pepper, half a bowl of cooking wine, 1 tbsp bean paste, appropriate amount of salt and sugar, 1 tbsp rattan pepper oil.
Practice: Wash the duck and chop it into small pieces. Cut off the fat part of the duck skin and cut it into small pieces for use.
Prepare a small dish of spices, appropriate amount of dried pepper, appropriate amount of pepper, 5~6 cloves of garlic, slice tender ginger.
Cut the big green pepper with an oblique knife. This kind of pepper is neither spicy nor fragrant, so children don't have to worry about spicy when eating it.
Pour the oil from the pan and pour in the right amount of rapeseed oil. Directly fried duck oil is slightly fragrant. When the oil is hot, add the duck skin and stir-fry the excess oil, so that the stewed duck skin will not be greasy.
Stir-fry the duck for about 10 minute.
Some people say why ducks don't fly? To tell the truth, we only blanch the ducks we bought on the street, but our ducks generally don't blanch. Soak the bleeding water directly in clean water, and then control the water to dry.
Stir-fry the duck until the water is dry and the oil in the pot is clear, then proceed to the next step.
Add ginger slices, stir-fry garlic, pepper and prickly ash until fragrant, pour in half a bowl of yellow wine and stir-fry, then add a spoonful of bean paste and stir-fry until red oil color. If you like spicy food, you can add 1 spoon of Chili powder to add color and fragrance.
Add a proper amount of boiling water along the edge of the pot, and the amount of water does not exceed the ingredients, slightly more. Cook for about 30 minutes, and the old duck time will be appropriately extended.
Taste the salty taste, add appropriate amount of salt to taste, add a little sugar to refresh, add green pepper blocks and rattan pepper seeds, stew for 1 min, and cut off the raw materials.
Finally, pour a spoonful of pepper oil and stir well to serve. You can add a little red oil if you like spicy food.
When the dishes are served, the fragrance is overflowing and the tip of the tongue "dances". Spicy and delicious! Like this dish, try it quickly!