Spicy duck sausage
raw material
150 grams of duck intestines, 20 grams of carrots and celery
seasoning
Spicy sauce, soy sauce, salt, vinegar, monosodium glutamate, sesame oil, cooking wine, green onion, ginger each appropriate amount
method
1 Add salt and vinegar to the duck intestines, rub them repeatedly, and then wash them with water; cut the carrots and celery into strips, blanch them in boiling water and remove them.
2 Boil water, green onion, ginger and cooking wine in a pot, then add vinegar and duck intestines until they are broken, remove the cold, cut into sections, add carrots and celery strips, add spicy sauce, soy sauce, monosodium glutamate and sesame oil, mix well and plate well.
TIPS When washing duck intestines, rub the grease and vinegar to reduce the salt and fishy smell.
Spiced duck head
Duck head 400 g
Soy sauce, sugar, salt, monosodium glutamate, cinnamon, star anise, fragrant leaves, sesame oil, cooking wine, green onion, ginger each appropriate amount
1 Wash the duck head, blanch the water in a pot of boiling water, and remove and wash the blood stains.
2 Put water, green onion, ginger, cinnamon, star anise, fragrant leaves, soy sauce, cooking wine, salt, sugar, monosodium glutamate in a pot, then put the duck head, boil on high heat and turn to low heat until the meat is rotten, then use high heat to collect the juice, pour sesame oil, cool out of the pot, put on the plate.
TIPS When washing the duck head, remove the tongue moss, thick skin outside the mouth and duck feathers so as not to affect the quality of the finished product.
Brine duck head
Dried chili pepper segment 50 g, Peppercorns 8 g, Ginger 1 piece, Broth 500 ml, Dark Soy Sauce 10 ml, Light Soy Sauce 10 ml, Oyster Sauce 15 g, Rock Sugar 10 g, Ingredient Pack (5 Star Anise, 1 Grass Fruit, 3 g Licorice Root, 3 g Cloves, Cinnamon 10 g, Cumin 3 g, Fragrant Leaf 3 g), Salad Oil to Taste
1 Remove the remaining hair from the duck head, blanch it in boiling water and set aside.
2 Heat the pot with oil, add dried peppers, peppercorns and ginger pieces to stir-fry the aroma, add the broth, the material package, then add the soy sauce, soy sauce, oyster sauce, rock sugar and bring to a boil over high heat, cook for 40 minutes on low heat to form brine.
3 Put the duck head in brine and cook on high heat for 15 minutes, then turn off the heat for 10 minutes and remove it.
Mountain pepper duck tongue
Duck tongue 200 g, pickled pepper to taste
Salt, monosodium glutamate, green onion, ginger, cooking wine each appropriate amount
1 Blanch the duck tongue in boiling water, gently scrape off the dirt on the surface with a knife and float.
2 Add salt, monosodium glutamate, pickled pepper, cooking wine, green onion and ginger to make a marinade with cold boiled water, soak the duck tongue, soak it and eat it.
Brine duck tongue
Duck tongue 400 g, pork bone broth 2000 ml, green onion 10 g
Dried chili pepper 50 g, chicken essence 5 g, star anise 20 g, cinnamon 8 g, coriander leaves 10 g, salt 4 g, white sugar 15 g, flower carving wine 150 g
1 Wash the duck tongue, blanch the water in a pot of boiling water, and remove the dried water.
2 Add dried chili peppers, star anise, cinnamon and fragrant leaves to the pork bone broth, simmer for 15 hours over low heat to form brine, then add duck tongue, salt, sugar and flower carving wine, marinate for 10 minutes over low heat, add chicken essence before cooking, fish out a cool plate, sprinkle green onions and garnish.
Peppery duck palm
Boneless duck palm 300 g, flower pepper 50 g, wild mountain pepper 100 g Seasoning 2 g salt, chicken essence 3 g, white vinegar 30 g
1 After the duck paws are cleaned, they are boiled in boiling water and fished out with water to cool.
2 Add water to a pot, add wild peppercorns, peppercorns, salt, chicken essence, white vinegar and bring to a boil to form a sauce, then soak in duck paws for 5 hours.
Mustard duck paw
Fresh boneless duck palm 250 g, cucumber 100 g
Mustard paste 10 g, lemon juice 5 ml, white vinegar 10 ml, salt 2 g, monosodium glutamate 3 g, a pinch of white sugar, ginger 10 g, green onion 20 g, cooking wine 10 ml, sesame oil 3 g, salad oil 10 g
1 Cut off the tip of the duck palm, wash it, put it in a pot and add water, ginger, green onion and cooking wine to cook for 5 minutes, turn off the heat when it is ripe, soak the original soup until it cools naturally.
2 Wash the cucumbers and cut into thin slices.
3 Wrap the cucumber slices one by one on the duck palms and place on the plate.
4 Combine salt, monosodium glutamate, sugar, lemon juice, mustard paste, sesame oil, white vinegar and salad oil into mustard juice and pour over duck paws.
Long duck neck
3 duck necks, 100 grams of onion, 100 grams of celery
Brine spices (5 g of coriander leaves, 15 g of star anise, 5 g of cardamom, 10 g of grass fruits, 5 g of cloves, 50 g of dried chili peppers, 20 g of peppercorns, 10 g of tangerine peel, 10 g of cinnamon, 5 g of licorice, 10 g of cumin, 10 g of sand ginger, etc.), 50 g of peanut butter, 10 g of salt, 10 g of monosodium glutamate, 5 g of sugar, 15 g of rock sugar, 20 g of sugar color, 10 g of cooking wine, 10 g of ginger, 15 g of green onion, 10 g of garlic cloves, 50 g of chili noodles, 10 g of pepper noodles, 10 g of soy sauce, salad oil, fresh soup
1 Wash the duck neck, add salt, cooking wine, soy sauce, ginger, green onion, chili noodles, pepper noodles and marinate for 12 hours, remove and hang in a ventilated place to dry the skin moisture.
2 Cloves of garlic, ginger, shallots, onions and parsley cut into small pieces and fry until golden and dry.
3 Fresh soup into the pot, add salt, rock sugar, cooking wine, monosodium glutamate, sugar, soy sauce, sugar color, peanut butter, brine spices and fried garlic, ginger, green onion, onion, celery, bring to a boil over high heat, put in the marinated duck neck, low heat until the duck neck is cooked and deboned, and cool it.
4 Cut the marinated duck neck into 6 cm long pieces and serve on a spicy saucer made of chili noodles and pepper noodles.
Fern root powder mixed with duck intestines
80 grams of fresh goose intestines, 100 grams of fern root powder, 10 grams of coriander
Wild mountain pepper water 200 g, minced garlic 20 g, millet pepper 20 g, Boryeong vinegar 30 g, salt 3 g, monosodium glutamate 3 g, a little sugar, 5% lye water to taste
1 Goose intestines are mixed with 5% alkaline water and soaked for 1 hour, washed away with running water to wash away the alkali taste; fern root powder is boiled and boiled thoroughly; millet peppers are cut into circles.
2 Goose intestines and fern root powder are boiled in boiling water until they are cut off and cut into about 10 cm long pieces.
3 The first 7 spice pairs into a spicy and sour sauce.
4 Soak the fern root powder and goose intestines in the sour and spicy sauce for 24 hours until the flavor is in, sprinkle with a little coriander.