If you like my food articles, please click "Follow" and there will be more wonderful food articles dedicated to you!
<h1 class= "pgc-h-center-line" > hot pot duck, a "fire" in winter</h1>
I don't know when the hot pot duck began to spread all over the country, and the posture of the hot pot duck can be seen in the streets and alleys of various cities and every corner of the country. As large as "chain stores" and "franchise stores", the grade is tall, and the hot pot duck is eaten out of the mood; small to the "husband and wife shop" and "small workshop", which is also economically affordable, so that the hot pot duck is full of fireworks. In those years, I especially liked to go out with friends to eat hot pot duck, three or five friends, five or six confidants, accompanied by the red oil soup juice to move ups and downs, disappearing time and precipitating warmth. The dining mode of hot pot duck has gradually become a "fire" in winter!
<h1 class="pgc-h-center-line" > hot pot duck, what do I take to love you</h1>
Hot pot duck, is a more classic spicy red oil flavor type, somewhat similar to the Sichuan flavor of spicy red oil hot pot, but the main ingredient becomes an old duck. If it is the kind of authentic Xiang flavor hot pot duck, it is even more spicy and numb to the extreme. Sometimes I go outside to eat hot pot duck, and at the end of the meal, the soup base is floating with a thick layer of grease, which is a centimeter thick. When it is completely cooled, it is like a thick layer of "oil ice". From a personal point of view alone, there is still a lingering feeling about this thick layer of grease. Don't go out to eat hot pot duck, make it more delicious at home, only 1 step of full separation of fat, low fat delicious.
<h1 class= "pgc-h-center-line" > make hot pot duck at home, there are ten thousand reasons</h1>
Therefore, making hot pot duck at home has become the choice of more and more people, at least there are ten thousand reasons, which is a bit exaggerated: 1, taste type, saltiness can be arbitrary. I make hot pot duck at home, and the taste type and saltiness are up to you. Like spicy red oil flavor, Pixian bean paste, peppercorns, red oil can be added more; do not like it is directly made into a sauce salty and umami type, full of jianghu gas; like light taste, a clear soup pot bottom, all the problems are solved. 2, do your own health and hygiene, go fishy and thorough. Select duck, clean, soak, blanch, each link of their own strict control, clean, make it not fishy. 3, soup oil separation, low fat and delicious. Many people are particularly taboo about the grease of hot pot duck, a very simple method, easy to achieve "soup oil separation", fat reduction does not reduce delicious.
<h1 class= "pgc-h-center-line" > hot pot duck (salty and umami type).</h1>
Ingredients: 1 duck about 3000 g
Ingredients: 30 g green onion, 20 g ginger, 15 g garlic, 10 g parsley
Spices: 3 star anise, 5 grams of cinnamon, 5 pieces of fragrant leaves, 5 grams of galangal (optional), 5 grams of white root (optional)
Seasoning: 50 g vegetable oil, 30 g soy sauce, 30 g cooking wine, hot water to taste, 5 g soy sauce, 10 g oyster sauce, 6 g salt, 10 g rock sugar, 1 g pepper, 3 g monosodium glutamate or chicken powder (optional)
Note: Please choose all the materials marked "(optional)" according to your personal preferences.
<h1 class="pgc-h-center-line" > the production process</h1>
1, to make hot pot duck to use more than 2 years of old duck, made to taste chewy, is the best choice. Choose 1 duck about 3000 grams, treat the internal organs clean, especially the cavernous lungs in the ribs, and be sure to remove them. Ask the clerk to help or cut the duck into 5 cm pieces yourself, don't be too small.
2, the duck block with enough water repeatedly washed 3 times, until the washing duck water is clear, put into a large basin, pour in enough water, soak for more than 2 hours, the middle also need to change the water 2-3 times, the remaining blood water inside the duck block is also thoroughly soaked and removed, so that the fishy is completely complete. Cut 30 grams of green onion, 20 grams of ginger slices, 10 grams of coriander, 15 grams of garlic, and crush them with a knife; prepare various spices.
3, heat to fish is a real powerful weapon, blanching water is the most important step for hot pot duck to fish. The old duck block must be cool underwater pot, the amount of soup should be sufficient, the heat is heated, and the foam generated by the colander is constantly beaten in the middle to prevent sticking to the surface of the duck block, which cannot be removed and affects the fishy effect. After the water comes to a boil, blanch the water for another 3 minutes, remove the fishy blanching water of the duck pieces, and remove the water control.
4: Pour 50 grams of vegetable oil into the pot, the oil temperature is 40% or 50% hot, about 150 degrees, put 3 star anise, 5 grams of cinnamon, 5 pieces of fragrant leaves, 5 grams of galangal, 5 grams of white root, 20 grams of ginger slices, 15 grams of garlic, 30 grams of green onion, stir-fry out the rich aroma. Add 30 grams of soy sauce and remove the bean smell of the soy sauce with the help of heat. Blanch the duck nuggets, pour 30 grams of cooking wine, stir-fry over high heat, and sauté until the duck nuggets are colored.
5: Remove the sautéed duck nuggets into the pressure cooker and pour in hot water about 5 cm of the duck nuggets. Add 10 grams of oyster sauce, 6 grams of salt, 10 grams of rock sugar, and 1 gram of pepper to harmonize the taste of hot pot duck; add 5 grams of soy sauce to coordinate the color of hot pot duck. Cover the pressure cooker, bring to a boil over high heat, time after sufficient gas, and simmer for 18 minutes on medium heat. After the ceasefire, allow for natural decompression.
6, focus on how to remove grease from the hot pot duck: Someone proposed to use a hand spoon to skim out the surface grease, which is a good idea, but the removal of grease is not complete. Because under the action of heat, more oil is dispersed in the soup in the form of "chyle particles", forming a "milk liquid", and a large number of residues are stored in the soup. There are only 2 ways to completely remove the grease from the hot pot duck: 1. Borrow a pressure cooker. Under the high pressure action of the pressure cooker, the "soup oil separation" is easily realized, and the pressure cooker is slowly tilted to pour out the grease. 2. After fishing out the duck pieces, take the soup to the outside, with the help of the natural conditions of winter, the soup is completely cooled, the grease will precipitate in the soup, condense into a thick layer of "oil ice", fished out with a colander, easily removed.
7, remove the grease of the hot pot duck into the hot pot, add MSG or chicken powder 3 grams (optional), sprinkle in a small amount of coriander, a sauce fragrant, salty and pleasant hot pot duck is completed. You can also borrow the high temperature and high pressure effect of the pressure cooker to completely remove the fat, the hot pot duck is more delicious at home, don't go out to eat, 1 magic trick grease is completely separated, delicious low fat.
8, make hot pot duck at home, you can also choose your favorite side dishes according to personal preferences: artemisia, oil wheat vegetables, spinach, Chinese cabbage, vermicelli, tofu, noodles, etc., are good choices.
< h1 class="pgc-h-center-line" > considerations</h1>
1, because of personal reasons, not very spicy, this hot pot duck is a simple sauce salty umami type, suitable for most northerners. If you especially like the spicy red oil flavor type, then add the appropriate amount of Pixian bean paste, peppercorns, and red oil to blend the taste; if you like a light taste, then directly make a clear soup pot bottom.
2, sometimes, we go out to eat hot pot duck, feel particularly fishy, so to say that fishy is a key step: cleaning, soaking, blanching, sautéing, can not be sloppy.
3, use a pressure cooker to make hot pot duck, through the high pressure action, you can make the "soup oil separation", can remove most of the grease; you can also wait for the soup base to be completely cooled, the upper layer of "oil ice layer" fished out, to grease more thoroughly.
If you like my food articles, please "follow" me, there will be more wonderful food articles dedicated to you! Welcome to your review!