Stewed duck with potato and Zhuhou sauce

Stewed duck with potato and Zhuhou sauce

Introduction:

"The frozen duck we bought was very big, almost five pounds, so we separated the two sides to make salted duck and potato sauce duck at the same time."

Production steps:

Step 1: cut the duck into large pieces and put the marinade seasoning;

Step 2: marinate with your hands and let it taste. Let it stand for 20 minutes or more. When you're not in a hurry, marinate it and put it in the refrigerator overnight;

Step 3: peel the potato and turn it into a slightly round shape, so that when stewing the duck, too much starch will not fall into the juice. If you like the feeling of paste, you can directly cut into hob pieces;

Step 4: put half a pot of cold water in the pot, put the duck pieces in, and bring to a boil;

Step 5: wait for the water to boil, turn to medium heat and roll for a while, let the foam come out, turn off the fire and wash the duck with hot water;

Step 6: prepare minced ginger, garlic and scallion;

Step 7: Fry each side of the duck pieces until golden, so that the duck pieces will give some oil and fragrance;

Step 8: leave oil at the bottom of the pot, add ginger, garlic, onion and 1 star anise, and saute until fragrant;

Step 9: pour in the duck, add 2 tbsp Zhuhou sauce, 1 tbsp seafood sauce, 1 tbsp nanru, 1 / 2 tsp pepper, 1 tbsp fine granulated sugar, 2 tbsp cooking wine, 2 tbsp raw soy sauce and some salt. Don't put enough raw soy sauce or salt at one time. Nanru has salty taste. When the water is dry, the juice will be saltier. Simmer for 15 minutes;

Step 10: in order to make the dishes look fresh and clean, use a net sieve to pick up the dregs;

Step 11: pour in the potatoes and simmer for 30-60 minutes until the duck is tender;

Step 12: collect the juice on high fire, leave about half of the rice bowl, try the taste, if it is not salty enough, add raw or salt, and then mix well, then put it on the plate.

Materials required:

Duck half: 2.5 lbs

Potatoes: 6

Ginger: 1 tbsp

Minced garlic: 1 tbsp

Scallion: 1 tbsp

Dried pepper: 3

Zhuhou sauce: 1 tbsp

Pepper: 1 teaspoon

Soy sauce: 3 tbsp

Salt: 1 teaspoon

Sugar: 1 teaspoon

Brandy: 2 tbsp

Star anise: 1

Nanru: 1 small piece

Seafood sauce: 1 tbsp

Pepper: 1 tsp

Sugar: 1 tbsp

Note: first, don't cut the duck too small, otherwise it will cause water loss when cooking; second, blanch the duck to make the duck taste less, and blanch the meat thoroughly in cold water; third, put the seafood sauce to make the taste more rich and thick, and put the South milk to make the dish more mellow; fourth, filter out the residue of the seasoning to make the dish look clean; fifth, because of the consideration of potato cooking For a long time, the edges of the potato pieces make the juice gelatinize severely, so cut it into a round ball. If you like the feeling of the juice gelatinization, you can cut the potato into pieces with a hob. 6. Don't put enough salt in the stew at one time. The concentrated juice will be saltier after the juice is collected. It's safer to try the taste after the juice is collected.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor