My hometown Luzhou Naxi, once Naxi County is now changed to Luzhou Naxi District, living along the Yangtze River, beautiful landscapes, food, beauty in the world, Luzhou Naxi's local specialties are very rich: Naxi bubble sugar, Naxi special morning tea, pig rice, yellow rice, white cake, spicy chicken, "Ledaozi" under the forest chicken, Naxi protector chen vinegar, Fangshan cold mix crucian carp, Naxi bean flower rice, brine mixed vegetables...
One of the dishes I miss most about Naxi hometown dish is Naxi braised duck, the home-cooked taste of pickled pepper is not placed, the taste is pure and thick and refreshing, and it is the perfect match for the whole "single bowl" of the hometown people!
Naxi braised duck uses local free-range ducks, preferably the native ducks raised that year, farmhouse kimchi, can be roast potatoes, soybeans, kelp, etc...
Braised duck is already a home-cooked dish for hometown people to entertain guests on holidays, and men in Naxi generally cook this home-cooked dish, which is simple and well-known!
(1) After slaughtering the duck, it is cleaned, chopped into pieces for later, the soybeans are soaked in advance, the pickled ginger pickled pepper is cut into slices, the onion ginger and garlic are cut into fine grains...
(2) Condiments: farmhouse rapeseed oil, farmhouse watercress, peppercorns, dried peppers, salt, sugar, huguo aged vinegar, xianshi soy sauce, chicken essence, monosodium glutamate...
(3) Firing: after washing the duck pieces, drain the water, heat on the pot, put in the duck pieces, sauté the dry water and shovel out for later... Add rapeseed oil to the pot, when the oil smokes, add green onion, ginger and garlic grains to fry the aroma, then put in the bean paste to fry red, add peppercorns, dried peppers and stir-fry a few times, add duck pieces and stir-fry, add soy sauce, salt stir-fry, then add water to marinate the duck, bring to a boil, turn to a low boil for 20 minutes, then put in the soaked soybeans to burn for 30 minutes, then add green pepper shreds and stir-fry to break the raw...
