Today, I'd like to introduce the making method of stewed sauerkraut with air-dried duck:
Ingredients: half a dried duck, a catty of sauerkraut, ginger, cooking wine, homemade Chili sauce, salt, monosodium glutamate and onion.
Cut the dried duck first and wash it. Cut the sauerkraut into inches. Boil the washed air-dried duck in salt for three minutes and take it out for later use.
Put the air-dried duck in a stew pot, add water to the height of the duck, add ginger slices, add cooking wine, stew for 1 hour to 7 hours on low heat, add sauerkraut when cooked, make Chili sauce by yourself, add salt and simmer until cooked, add monosodium glutamate, take out the pot, put it in a bowl and add onion. You can eat it.
In the past, northerners seldom ate ducks, but with the flow of northerners and the opening of many restaurants with southern flavor in the north, ducks were gradually accepted by northerners, and dried ducks were also welcomed with their unique taste. There are many ways to dry duck. Let's take a look at one of them.
Cut the air-dried duck into pieces, soak it in clear water for one hour and then wash it. Add oil to the pot, heat the onion, ginger and garlic, add the duck and stir-fry until the skin is crisp, then put it in a pressure cooker, add a proper amount of water and a spoonful of soy sauce, boil it, put the upper limit pressure valve on for 10 minutes, and turn off the heat. When the pressure cooker can be turned on, bring the duck and soup to the pot. When the soup is almost dry, add green pepper and shredded onion and stir-fry until the green pepper and onion are cooked. Season and serve.
Clean the naked duck before opening it, blot the surface moisture with oil paper, and put it into an enlarged basin to flatten it. Ginger, onion, garlic and fried peanuts are crushed in a blender with a little water. ) filter the juice into a basin, add salt, sugar, soy sauce and oyster sauce, and pour in some soaked spice wine (rice wine with a temperature of more than 50 degrees is added with cinnamon, star anise, fennel, tsaoko, clove, fragrant leaves, licorice and tangerine peel. ). Use a bamboo stick to hook up and down to dry. Keep it in a ventilated place to avoid direct sunlight. Collect it every day. Brush peanut oil once when you take it back for storage. After drying, cook. Chopped soup, roasted rice and steamed braised pork are all delicious.