Every Yongzhou person knows that in Yongzhou, in addition to the different snakes in Liu Zongyuan's "The Snake Catcher", there are two specialties, Dong'an chicken and Yongzhou blood duck, which are two famous dishes that everyone who has traveled to Yongzhou must order.
The finished Dong'an chicken dish is brightly colored, the taste smells sour, and the flavors of hemp, sour, spicy, tender and fragrant are gathered, which makes many customers who love spicy taste remember it. Eat well in the summer, eat in the winter without fear of cold! Cowhide is not blown, believe it or not 44....... Fresh and elegant, the meat is tender, the fresh aroma has a sour and spicy taste, and I drool at the thought of it! Let's do it with bloggers!
< h1 class="pgc-h-arrow-right" data-track="3" > ingredients</h1>
Three yellow chickens one
15 g red pepper
Ginger 10 g
Peppercorns 3 g
Vinegar 5 g
Chicken meal 2 g
Cooking wine 10 g
10 g green onion
Peanut oil 10 g
Sesame oil 10 g
MSG 3 g
<h1 class="pgc-h-arrow-right" data-track="15" > method/step</h1>
After the baby hen is slaughtered, the meat is washed, placed in the soup pot, add the appropriate amount of water and blanch for about 5 minutes, until the chicken is eight ripe, and then remove and cool. Cut the green onion into sections and the ginger into strips.
Cut the chicken into strips. Dried red peppers, remove the stems, seeds and chop into small pieces.
Heat the oil in the wok, sauté the peppercorns, dried red peppers, ginger shreds, add the chicken, pour the cooking wine, boil the chicken soup, season with salt, sugar, monosodium glutamate, chicken powder, vinegar, stir-fry until the chicken strips are cooked, add the noodles, hook the juice, drizzle the sesame oil.
<h1 class="pgc-h-arrow-right" data-track="19" > gastronomic skills</h1>
Use tender little hen meat.
Grasp the heat, boil until it is broken, otherwise it will be old and not fresh.
Yongzhou blood duck, in Yongzhou, as long as it is a slightly more important occasion, there must be at least one plate of Yongzhou blood duck on the table. Usually, when introducing local specialties to outsiders, it is usually blurted out this dish. Every restaurant on the street will have this dish, and the reputation of this restaurant depends on whether this dish is authentic. Blood duck is a characteristic traditional dish in Yongzhou, Hunan, known for its ruddy color, crispy and refreshing, spicy and salty. Locally, almost every family makes this dish. Hunan Yongzhou's traditional famous dish "blood duck", the skin is crispy and tender, is the taste of Yongzhou people can't forget, have you eaten? Let me introduce the common practice.
< h1 class="pgc-h-arrow-right" data-track="25" > ingredients</h1>
Baby duck (to be more than 3 months old, not too old)
ginger
Peppercorn grains
Garlic
Millet pepper
garlic
Sour water (that is, the sour water of pickled sour peppers at home)
salt
Chicken essence
aniseed
cinnamon
coriander
scallions
<h1 class="pgc-h-arrow-right" data-track="47" > method/step</h1>
Prepare the ginger, garlic, etc., the pepper kills the duck and bleeds, fills the water with a bowl of sour water, and plucks the hair, (if possible, try not to buy the stock in the supermarket, because they are using depilatory agents, the duck is not delicious).
2. Chop the duck (thumb size), remove the duck oil, cut into small pieces and set aside.
3. Hot pan cold oil, when the oil temperature rises, put in duck oil, fry out duck oil, put in cinnamon, peppercorns, ginger, garlic, stir-fry garlic, put in duck meat, stir-fry all the time, add a small amount of salt (because duck blood is very salty), wait until the oil has been more, feel the duck bones began to leak oil, when the duck meat is golden brown, scoop out half of the duck oil, spare (because duck oil is more).
4. Shovel the duck to the side, put the Hunan pepper, rice pepper, sour pepper in the middle of the pot, stir-fry for 1 minute, then mix with the duck, stir-fry for a few minutes on high heat.
5. Chop the duck blood with chopsticks, and fry with a shovel when pouring blood, so that the duck meat and duck meat can be combined to the greatest extent, (if it is not fried, it is easy to form a piece, and the blood is not good).
6. Pour in the duck oil on the side, stir-fry a few times, put chicken essence, monosodium glutamate, serve the bowl, sprinkle with some coriander, green onions, so that a blood duck with Hunan characteristics will be ready.
<h1 class="pgc-h-arrow-right" data-track="51" > gastronomic skills</h1>
Duck blood to use acid water treatment, duck oil to put out half of the final pour, so that the blood duck will not dry, if not filled with half of the oil, too much oil, oil wrapped in duck meat, blood is not good
It is also important when the duck is bloody, if the duck is fried, there is not enough time. It is not fragrant to eat, but if it is exceeded, it has the taste of eating duck residue.
Dong'an chicken and Yongzhou blood duck are my favorite dishes, do you like to eat Dong'an chicken or Yongzhou blood duck?
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