Wash the duck and cut it into small pieces. Put the bleeding water (discarded) into a wok, fry until golden brown, add ginger slices and dried peppers, stir well, add water equal to the ingredients, put the onion into the wok, add a spoonful of sugar and roast duck. Mei Tao still recommends burning duck with konjac. Roast duck with konjac is an authentic Sichuan famous dish, simple and homely, but it tastes quite good.
Duck meat is a very nourishing meat, and it is also one of the ingredients that people often use to supplement. However, duck meat itself has a coquettish taste, which is not as heavy as mutton, but it is not handled well, and this taste is also prohibitive.
Pour duck blood and half a bowl of cooked glutinous rice into the pot, add a little water, put garlic sprouts on the lid, 1 min, open the lid and stir fry, then take out the pot. This is a secret practice of Tujia nationality in western Hunan. I hope you like it. Duck meat is cold, but some people with cold constitution are not suitable for eating. Duck and taro are a perfect match. Duck meat is rich in nutrition. Fatty liver is high and low in protein. Taro has a laxative effect and is very suitable for people who lose weight! The combination of the two is perfect. Don't eat meat, increase nutrition.
Duck with potatoes is certainly more delicious! Then let's introduce the firing method in detail. Wash and chop the fresh duck (not too big). Bean paste, two star anises, two fragrant leaves, onion and ginger, and dried peppers and peppers? Wash and cut the duck into pieces, then blanch it in water, stir-fry it with ginger and garlic, a little bean paste and hot oil, and then stir-fry the duck, so that the color of the duck is more beautiful and delicious! Don't fry for too long, fry the meat and put it out of the pot for later use! Stir-fry konjac and sour radish with ginger and garlic, and pour in the fried duck.