Exercise:
1. Slaughter the duck, cut a knife horizontally at the tail tip of the back, dig out the smell of the duck, take out the internal organs and wash it.
2. put the washed duck in a boiling water pot and cook it with high fire until it bleeds? Hey? Break the bone at the tip of the leg and wash it with cold water.
3. Rinse the fire heel surface with hot water and rinse with clear water.
4, ginger peeled and patted loose.
5. Take a 1 large casserole, use bamboo grates as the bottom, duck belly down side by side with the fire heel, add onion and ginger slices, add 3500ml of water, cover the casserole, seal both sides of the casserole with paper, and bring to a boil.
6, and then move to a small fire for about 2 hours, unsealed, uncovered.
7. Take out the onion and ginger, remove the fire heel, remove the bone, still put it in the pot, and turn the duck over and seal it.
8. Continue to simmer until the fire is cooked with the duck, open the lid, remove the bamboo grate, and skim off the floating foam.
9. Take out the fire heel and cut it into pieces, cover it neatly on the duck belly, add yellow wine, refined salt and monosodium glutamate, cover it and stew for about 5 minutes.
10, stew until the seasoning and the original juice penetrate into the meat, and then serve it even in the pan, and open it for consumption.
Tips:
1, ducks should choose fresh and fat ducks, and the old duck is the best, which has stronger nourishing effect than the young duck. There is a folk saying that "it is better to cook an old duck than to eat it".
2. In order to keep the appearance of the duck beautiful, the internal organs should be taken out from the incision at the tail tip of the back, and a knife can be drawn along the back surface of the duck to prevent the duck from shrinking when heated and cracking the abdominal skin.
3. The duck must be boiled with boiling water before stewing to remove blood stains and fishy smell. When stewing, add enough soup at one time (the ratio of raw materials to water is generally 65,438+0: 65,438+0.5 ~ 2), cover and seal, boil with high fire and stew with low fire to keep the original flavor.
4. The fire heel is the round hoof part of the ham.