In the bright starry sky of Chinese cuisine, braised duck occupies an indispensable place with its unique charm. This dish has not only conquered the taste buds of countless diners with its mellow taste and attractive color, but also has become a treasure of traditional Chinese culinary art with its rich nutritional value and profound historical heritage.
Braised duck meat, which is characterized by its unique cooking method and clever seasoning techniques. The carefully selected duck meat is blanched to remove the smell, and then gently fried in a pan to fry the excess fat to make the duck meat more tender and not greasy. This step not only reflects the delicacy and ingenuity of Chinese cooking, but also demonstrates the chef's respect and cherishment of ingredients.
In terms of seasoning, braised duck meat is even more particular. Through the careful seasoning, the duck meat fully absorbs the flavor of various spices, forming a unique and rich taste. When the seasoning is perfectly blended with the duck meat, the rich aroma will come to the nose and make people have a great appetite.
In terms of taste, the braised duck meat is a must. After slow cooking, the duck meat gradually softens and fully blends with the soup to form a unique mellow taste. You can taste the tenderness of the duck meat and the richness of the soup in every bite, as if a wonderful symphony of taste buds blooms on the tip of the tongue.
Braised duck meat is not only delicious but also rich in nutritional value. Duck meat itself is rich in protein, vitamins and other nutrients, and the cooking method of braised makes these nutrients fully retained and released. Regular consumption of braised duck meat can not only satisfy the enjoyment of taste buds, but also provide sufficient nutritional support for the body.
Tracing the history of braised duck meat, we can find that it is closely connected to traditional Chinese culture. Since ancient times, duck meat has been one of the important ingredients on the table of Chinese, and braised meat is one of the most representative cooking methods in Chinese cooking. As a perfect combination of the two, braised duck meat not only carries the love and pursuit of Chinese food, but also inherits the breadth and profundity of Chinese culture.
All in all, braised duck meat has become a treasure of traditional Chinese cuisine with its unique charm, rich taste, nutritional value and profound historical heritage. Whether it's a family dinner or a gathering of friends, braised duck is a rare dish. Let's taste this delicacy at the same time, but also feel the breadth and profundity of Chinese culture.
【Braised duck】
Ingredients: half a duck, 10 grams of rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 large ingredients, appropriate amount of green onions, 1 teaspoon of white pepper, 1 teaspoon of ginger powder
Directions:
1. Soak the duck meat in cold water and clean it. Blanch the water in a pot under cold water for about 2 minutes, remove and drain;
2. Heat the pot, brush the bottom of the pot with a layer of vegetable oil, the oil does not need too much, put the skin of the duck meat down, and slowly fry the fat out over low heat, so that the duck meat will not be too greasy. There is no need to pour additional oil;
3. Add green onion and ingredients and stir-fry, add rock sugar, light soy sauce, dark soy sauce, Sichuan pepper powder, ginger powder and salt;
4. Stir-fry evenly until the color is satisfied; Add the water that has not covered the ingredients, bring to a boil over high heat, turn to low heat and simmer;
5. The specific time should be determined according to the quality of your own meat. I usually simmer on low heat for 15 minutes to see how soft the meat is, and then turn up the heat a little.
6. This duck meat is very delicious, there is no beer, there is no fishy smell when stewed, it is very delicious, the soup raises the meat, and I can't finish the next meal and stew a few potatoes into it, it is my favorite!
7. After summer, eat more of this kind of meat, which is cheaper than pork, better than chicken, and duck meat is cold and not hot!
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