Dongan Chicken vs Yongzhou Blood Duck

Every person in Yongzhou knows that in addition to Liu Zongyuan the different snake in "Snake Catcher", there are also two specialties Dongan chicken and Yongzhou blood duck. Everyone who has been to Yongzhou has traveled. Two famous dishes that people must order.

prepared Dongan chicken The dishes are brightly colored, and the taste is sour and fragrant. It has a combination of hemp, sour, spicy, tender and fragrant flavors, which has attracted many customers who love spicy flavors. Never forget. I have a good appetite in summer, but I am not afraid of cold in winter! The cowhide is not blown, I don’t believe you 44... Fresh and elegant, the meat is tender and tender, and the fragrance is sour and spicy. I drool when I think of it! Let’s do it with the blogger!

ingredients

• Sanhuang
• a red bell pepper 15 g
• 10 grams of ginger
• pepper 3 g
• Vinegar 5g
• chicken powder 2g
• cooking wine 10g
• scallion 10g
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Method/Step

1. After the young hen is slaughtered,Then wash the meat, put it in a soup pot, add an appropriate amount of water and blanch for about 5 minutes, until the chicken is eighth mature, take it out and let it cool. Cut the green onion into sections and shred the ginger.
2. Cut the chicken into strips. Remove the stems and seeds of the dried red pepper, and chop finely.
3. Pour the oil in the wok to heat, add the pepper, dried red pepper, ginger and stir fry, add the chicken, pour in the cooking wine, and cook the chicken soup, season with salt, sugar, MSG, chicken powder, vinegar, and turn Stir-fry until the chicken strips are cooked, add the noodles, thicken and collect the juice, and serve with sesame oil.

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Control the heat and boil it until it is dead, otherwise it will be old but not fresh.

Yongzhou blood duck , in Yongzhou, as long as it is a slightly more important occasion, at least one plate of Yongzhou blood duck should be on the table. Usually when introducing local specialties to foreigners, this dish is usually blurted out. Every restaurant on the streets and alleys will have this dish. The reputation of this restaurant depends on whether the dish is authentic. The blood duck is a famous traditional dish in Yongzhou, Hunan. Locally, almost every household makes this dish. The traditional famous dish "Blood Duck" in Yongzhou, Hunan, has crisp skin and tender meat. It is a taste that Yongzhou people will never forget. Have you ever tried it? Let me introduce the home-cooked practices.

Ingredients

• young duck (to be more than 3 months old duck,Don’t be too old)
• ginger
• peppercorns
• garlic
• garlic
• garlic
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• salt
• octagonal chicken
• cinnamon
• parsley
• onion

method /

1. Prepare the ginger, garlic, etc., kill the duck with chili to let the blood, fill in a bowl with acidic water, and shave the hair. Just not tasty).

2. Chop the duck (the size of a thumb), take out the duck fat, and cut into small pieces,Set aside .

3. Hot pot with cold oil in , add duck oil when the oil temperature rises, fry the duck oil, add cinnamon, pepper, ginger, garlic, fry the garlic, add the duck meat, and stir fry. Add a small amount of salt in the middle (because duck blood is very salty). When the oil is already high, when you feel the duck meat bones start to leak oil, when the duck meat is golden brown, scoop out half of the duck fat and set aside (because duck oil More).

4. Shovel the duck meat aside, put Hunan pepper, rice pepper, and sour chili in the middle of the pan. Stir fry for 1 minute, then mix with the duck meat and stir-fry for a few minutes on high heat.

5. Chop the duck blood with chopsticks, and fry it with a spatula while pouring the blood, so that the duck meat and the duck meat are combined to the greatest extent. Not good).

6. Pour the duck fat aside, stir fry a few times, put chicken essence, monosodium glutamate, serve a bowl, sprinkle some coriander, green onion, so a blood duck with Hunan characteristics it is done.

Gourmet Skills

• The duck blood should be treated with acid water, and the duck oil should be half of it and then poured in. The blood duck will not be dry if it is not served. Half of the oil comes out, there is too much oil, the oil is wrapped in the duck meat, and the blood is not good
• When the blood is used is also very important, if the duck is not fried for enough time. It doesn't taste good, and if it exceeds, it will taste like duck residue.

Dongan chicken and Yongzhou blood duck are my favorite dishes. Do you like Dongan chicken or Yongzhou blood duck?

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