Ningguo City, Anhui Province, a county-level city managed by Xuancheng City, is inconspicuous among the many cities in the Yangtze River Delta. However, this place is the hometown of Fuminfeng, which is the famous hometown of fish and rice, the hometown of pecans, the hometown of Yuanzhu, and the hometown of Qianhu.
Ningguo has one of the only ethnic minority villages in Anhui, the Qianqiu She, and attracts many tourists from Hangzhou, Shanghai and Nanjing for its beautiful natural scenery and green ecological food.
Almost every household in Qianqiu raises ducks and loves to eat ducks. Among them, the steamed duck foot bun is an old taste that has been followed by thousands of people for many years, and tourists also covet it.
There is a legend about the duck foot bag in the "Xuancheng County Chronicle": when the great poet Xie Shuo was degraded to Xuancheng as a Taishou, eating duck at a friend's house felt that although the taste was good but the dish was indecent, and then the friend tried to tie the duck heart in the duck paw with duck intestines, and slowly evolved into today's duck foot bag.
Duck foot bags are a specialty of Shuiyang in Xuancheng City, and together with Shuiyang dried seeds and duck wings, they are called "Three Treasures of Shuiyang". Dong Qing and Wang Lihong had personally tasted this dish in the local area.
Jiang Liping, who lives in Qianqiu She's Village, has been a restaurant chef for more than ten years. When she was young, she also wandered outside, and then the village started a farm, and she went home to do her favorite job.
Tourists who have eaten her dishes are full of praise, especially the steamed duck foot bun, which is crispy and crispy, and the bite is raw. We also took a good video of the dish, and we can see more food by following the headline number "Grandma's Recipe".
【Ingredients】
Duck feet, duck hearts, duck intestines, soy sauce, dried chili peppers.
【Directions】
1. Wash the duck intestines with salt for 3-4 times to remove the white fat stuck to the inside of the duck intestines and drain the water.
Duck intestines are extremely fishy, so it is important to dispose of it clean, telling everyone three steps to clean the duck intestines:
Hand repeatedly squeeze the duck intestine to squeeze out the dirty things; using square chopsticks through the duck intestines to squeeze out the dirty things faster
Scrape the grease inside the duck intestine with a knife and wash it several times
Wash the duck intestines, add an appropriate amount of salt and rub repeatedly, wash after foaming, and repeat 3-4 times
2. Cut open from the middle of the duck heart with scissors, pour an appropriate amount of salt into the cut duck heart, and then rub it repeatedly and rinse the duck heart with water.
The duck heart is cut from the middle, one is to make it more flavorful, and the other is to remove the fishy. Duck heart has the effect of brightening hair and preventing hair loss, strengthening brain temperature and lungs, and preventing cardiovascular and cerebrovascular diseases.
3. Wash the duck paws and cut off the black or yellow dirty things attached to the duck paws.
For duck palms, many people have the mentality of worrying about food and abandoning them. Duck palm tibia thick skin and no meat, rich in collagen, for people who often stay up late, drink alcohol and hurt the liver, eat more food is of great benefit.
4. Wrap the duck foot bag: first put the duck heart in the middle of the duck paw, hold the duck heart and the duck paw with your finger, and wrap the duck intestine on the duck paw with the other hand.
The white and shiny skin of the meat is the criterion for testing the quality of the duck paws, and the craftsmanship of the duck feet directly determines the success or failure of this dish. Fresh duck intestines are smooth and elastic, and in a few years, "jianghu kung fu" is impossible to start.
Circle after circle of duck intestines tightly wrap around the duck paws and duck hearts, and the lustrous and translucent color shows its excellent texture.
5: Blanch the duck feet in a pot for about a minute, scoop up the blanched duck feet with a colander and rinse them with cool water and serve on the plate.
6: Put two or three slices of ginger on top of the duck foot bun, pour in the appropriate amount of cooking wine and soak for about 5 minutes.
The duck's foot bag has become flesh and bone after blanching water, and it is crystal clear. Removes clutter, which is the cornerstone for the best taste of duck foot buns.
7: Take out the soaked duck foot bun, put it on the plate, sprinkle with an appropriate amount of sugar, two slices of ginger, drop two drops of oyster sauce, pour in an appropriate amount of soy sauce, put on three or four dried peppers.
Poultry raised under the natural ecology is of the highest quality and taste. Therefore, the simplest and most home-cooked condiments can save the most authentic umami taste of duck foot buns.
8: Steam for 20 minutes and serve.
The freshly steamed duck foot bun has an amber appearance, bright luster, and the meat is beautiful and fresh, but the eating appearance is not very elegant, and what Sven and reserved can only be set aside for the time being.
This traditional food, like a high-ranking person who hides in the mountains, although it is not as eye-catching as the delicacies, but it is suitable for all ages, sucking the deliciousness of the finger, you can eat a bowl of rice with one!
Traditional cuisine must have its merits, such as classic old songs, never tired of listening, and will never change the taste buds on the tip of the tongue with the baptism of time. The old taste handed down by the older generation will only make people more nostalgic and feel more kind!