home cooking

Chapter 6 Fried Poultry (2)
For those who don’t like the taste of papaya, it is very suitable to replace papaya with fungus, white fungus, cucumber slices, lettuce slices, etc. When frying, be careful not to take too long, so as not to soften the cucumber slices and lettuce slices, which will not taste good.

Spicy and spicy dry fried duck feet
[Materials]: 500 grams of fresh duck feet, 3 green peppers, 1 red pepper, 5 cloves of garlic, 1 green onion, 1 small piece of ginger
[Seasoning]: a little salt, 2 tbsp cooking wine, 2 star anise: 1 tbsp dried chili segment, 15 peppercorns, 2 tbsp spicy bean paste: appropriate amount of salt, 1 tsp monosodium glutamate, 2 tsp pepper, pepper oil 1 tsp
[Method]: Peel off the stalks of green peppers and red peppers, wash the seeds, and slice into slices; smash the garlic; cut the shallots obliquely into slices; smash the ginger and cut into coarse grains.

Cut off the tip of the duck feet and wash them, put them in a pot of boiling water, add seasoning A and cook for 30 minutes, take out and drain.

Heat oil in a pan, add seasoning B and saute until fragrant, then add duck feet, stir-fry until the water dries up, add onion, ginger, garlic, green pepper, red pepper, seasoning C and stir-fry until raw.

The taste can also be changed like this!
There are many cooking methods suitable for duck feet.The common "mustard duck feet" and "brine duck feet" are classic ways of duck feet.In addition, you can also add some oyster sauce to the duck feet and eat them, or use duck feet to stew soup, which are also delicious.

Master makes it easy!
For this dish, the duck feet must be dried before adding seasoning, so that the duck feet will be delicious.

For the convenience of eating, it is best to remove the duck toe bones after cooking, or directly buy boneless duck feet.

Stir-Fried Duck Tongue with Spicy and Spicy Peppers

[Materials]: 300 grams of fresh duck tongue, 2 green peppers, 1 red pepper, appropriate amount of minced garlic, minced green onion, minced ginger, 4 slices of ginger, 2 segments of green onion, 100 grams of refined oil

[Seasoning]: a little salt, 2 tbsp cooking wine, 1 star anise, 2 tbsp fresh soup: appropriate amount of dried chili segments and peppercorns: appropriate amount of salt, a little light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, chicken powder a little

[Method]: Remove the stalks and seeds of the green and red peppers, wash and cut into pieces.

Wash the duck tongue, tear off the hard skin, put it in a boiling water pot and blanch for 2 minutes, remove and drain, put it in a bowl, add green onion, ginger slices, and seasoning A, put it in a boiling water pot, and steam for 30 minutes , pick out the duck tongue, drain the water and set aside.

Heat the oil in the pot until it is 2% hot, add the duck tongue and stir-fry for [-] minutes, then take it out.

Leave a little oil in the pot, add seasoning B to sauté until fragrant, add minced green onion, minced ginger, minced garlic, and then add green and red peppers and fry until half mature, add duck tongue, cook in seasoning C, stir fry Evenly.

The taste can also be changed like this!
Friends who like spicy taste can add some spicy bean paste and spicy sauce into it; friends who can’t eat spicy food can use oyster sauce, abalone sauce, sweet noodle sauce, yellow sauce; you can also marinate the duck tongue and eat it, or After frying the duck tongue, mix well with pepper salt, green onion, and red peppercorns to form "salt and pepper duck tongue" and eat.

Smart material change!
You can replace the hot peppers with celery segments or green garlic for a less spicy taste.When there is no duck tongue at home, you can also use duck gizzards, duck feet, or duck breast instead, all of which are delicious.

Stir-fried shredded duck with a different style of sand tea from the south is salty, fresh and slightly spicy
[Materials]: 500 grams of duck meat, half an onion, 1 green pepper, 1 piece of ginger, 1 green onion

[Seasoning]: a. Appropriate amount of salt, 1 tbsp of cooking wine: 1 tbsp of sand tea sauce b. Appropriate amount of salt, 2 tbsp of broth and water starch, c. 1 tbsp of soy sauce, 1 tbsp of chicken powder and pepper spoon, sesame oil 2 tsp
[Method]: Wash the onion and green pepper, cut into thick shreds; wash the onion and cut into sections; wash and slice the ginger.

Marinate the duck meat with seasoning A, sliced ​​ginger, and scallions, steam it in a cage, take it out to cool, and cut the duck breast into 5 cm thick and 6 cm long strips.

Put oil in the pot, heat to [-]% heat, add shredded duck and stir-fry, add seasoning B and sauté until fragrant, add onion and green pepper and fry for a few times, add seasoning C after cooking, stir well to collect juice.

The salted duck meat should be salty and mild. If you choose duck breast and duck leg meat, you should apply a little more salt.When steaming in a cage, the firepower should not be too high, but the duck must be steamed until soft.

When scooping out the sand tea sauce, first stir the sand tea sauce up and down before scooping out to avoid separation of oil and sauce.

The taste can also be changed like this!
You can also change the sand tea sauce into Laoganma black bean sauce, spicy bean paste or old Beijing dry yellow sauce. Follow the recipe and ingredients in this dish to make fried shredded duck with sauce.

Smart material change!
When frying shredded duck, you can replace the onion with green onions from the north.Shredded green onions, served with shredded duck and sauce, after stir-fried, the taste is sweet and slightly spicy, with a unique flavor.

Food story!
The origin of Shacha sauce is Indonesia.Shacha sauce contains mustard and chili, which is yellow in color and spicy. Guangzhou people like to use Shacha sauce with fried noodles.After the self-service small hot pot became popular, some people also like to use sand tea sauce instead of sesame paste and sesame oil as dipping materials, and serve with lotus root slices, lettuce, mutton and other ingredients.

The best partner of fine wine is salty and delicious fried duck gizzards
[Materials]: 300 grams of fresh duck gizzards, 50 grams of green beans, 1 green garlic sprout, 2 soaked red peppers, a little minced green onion, minced ginger, minced garlic, 90 grams of refined oil

[Seasoning]: 1 tsp of salt, 1 tbsp of water starch: appropriate amount of salt, a little broth, 1 tbsp of cooking wine, vinegar, and water starch, 1 tsp of monosodium glutamate
[Method]: Remove tendons and skin from duck gizzards, wash and cut into cross-shaped knife, then cut into pieces, add seasoning A, mix evenly, marinate for a while.

Wash the green beans, cut into small pieces, put them in a boiling water pot and blanch until they are raw, remove and drain; wash the green garlic sprouts, cut them into small pieces obliquely; cut the soaked red peppers into small pieces obliquely.

Put the oil in the pot and heat it until it is [-]% hot, put in the duck gizzards and stir-fry until it is almost ripe, remove and drain the oil.

Leave the remaining oil in the pot, add minced green onion, minced ginger, and minced garlic to sauté until fragrant, add pickled peppers, green beans, green garlic, and duck gizzards, stir-fry until cooked, mix seasoning B thoroughly, pour in, and collect the juice.

The taste can also be changed like this!
In addition to stir-frying, add some pickled peppers, spicy bean paste, dried chili segments, Chinese prickly ash, etc. to stir-fry, which can better remove the fishy smell of duck gizzards.Boil duck gizzards with spices to become the famous "salted duck gizzards". You can also use duck gizzards for barbecue or make duck gizzards, which are the best partners for drinking.

Master makes it easy!
Duck gizzards must be washed with wine and salt to remove the fishy smell.

I think duck gizzards are too complicated to cut with a flower knife, but you can also slice them, as long as the thickness is uniform.Duck gizzards should not be fried for too long, so as not to be too old and chewy.

The more you eat, the more delicious the spicy lychee flavor, crispy rice goose slices
[Materials]: 150 grams of fresh goose breast, 200 grams of rice crackers, 1 green pepper, 1 green garlic sprout, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 500 grams of refined oil (about 75 grams)
[Seasoning]: Appropriate amount of water starch, 1 tablespoon of dried chili section: 1 teaspoon of salt, 1 tablespoon of cooking wine, 2 tablespoons of water starch: appropriate amount of salt, 1 tablespoon each of vinegar and soy sauce, 2 teaspoons of sugar, pepper, A little chicken essence
[Method]: Wash and peel the goose breast, cut into thin slices, put it in a bowl, add seasoning A and mix well.

Slice shallots and horse ears, slice ginger and garlic; break rice crispy into small pieces that are easy to eat.

Put the oil in the pot and heat it to [-]% heat, add the dried chili and sauté until fragrant, add the goose slices and stir-fry until cooked, add ginger, garlic, and green onion and sauté until fragrant, add hot water and seasoning B to boil, thicken with water starch , Take the pot and pour it into a bowl for later use.

Take another pot, heat the oil, put in the crispy rice to deep-fry, remove it, put it in a plate, then pour a little hot oil in the plate, and pour method 3 on the crispy rice.

Smart material change!
Goose breast can be changed to sliced ​​meat, chicken, fish, shrimp, fresh squid, sea cucumber, or shellfish.Those who don't want to eat crispy rice can change the crispy rice into Mahua or Sanzi, which can be fried.

Master makes it easy!
It is best to rinse the goose breast slices with clean water to remove the blood, then fish out and squeeze out the water, so that the color of the finished dish will be more beautiful.

This dish should be eaten while it is hot, so that the rice crust is crispy and loose.You can also serve the cooked sauce with the crispy rice. When you want to move the chopsticks, pour the juice on the crispy rice.

Horse's ear slices refer to thin slices cut obliquely with a straight knife, which are shaped like horse's ears, hence the name.

Shopping Tips!

Crispy rice can be bought in larger markets. When purchasing, try to choose white, dry, and non-mouldy ones. Wet rice crispy fried rice will not loosen its bubbles.

Goose breasts are generally available in larger vegetable markets, mostly in frozen bags.When selecting, you must pay attention to whether the storage time has expired. The top grade is white and yellow in skin and pink in flesh.

Unique Secret Method Kung Pao Chicken Lychee Flavor

[Materials]: 1 fresh chicken leg (about 250 grams), some raw peanuts, 2 scallions, 1 small piece of ginger, 4 cloves of garlic, 75 grams of refined oil

[Seasoning]: a. Cooking wine 1 tbsp, water starch 2 tbsp, salt 1 tsp b. whole peppercorns, dried chili sections each appropriate amount c. salt amount, a little broth, water starch, vinegar, soy sauce 1 tbsp each, 2 tsp sugar, a little chicken powder

[Method]: After deboning the chicken leg, put the chicken skin down, first use the back of the knife to loosen the chicken leg meat, then cut off the chicken hamstring with the root tip of the knife, and then cut into cubes.In this way, the diced chicken will not roll when heated, it is easy to transfer heat, and the texture is tender.

To make this dish, you must choose tender rooster leg meat, which has both skin, meat and tendons, and it is particularly delicious and tender.Chicken breast, old rooster and hen are old and not fragrant enough.

Wash the chicken legs, remove the thick bones, cut into cubes, add seasoning A, mix and marinate.Wash the scallion and cut into coarse grains, wash the ginger and garlic and cut into small square thin slices.

Wash the raw peanuts, put them into the pot, add salt, fry them crispy over low heat, remove the salt, and keep the peanuts for later use.

Put the oil in the pot and heat it to [-]% heat, add seasoning B and deep fry until it becomes brownish red, add diced chicken and stir-fry, add diced green onion, sliced ​​garlic, sliced ​​ginger and fry till fragrant.

Mix seasoning C thoroughly, put it into the pot, pour in peanuts, stir well, and collect the juice.

The taste can also be changed like this!
If you are afraid of spicy food or make it for a baby, you can reduce the amount of chili, and you can change the peppercorns into pepper oil. After cooking, just put a few drops in the pot.People who don't like hot and sour taste can also remove the vinegar and chili, and change it to "salty and fresh", just as the ancients said: "Food determines the taste, and the palatability is the treasure".

Smart material change!
For nutritional balance, you can also add blanched green soybeans, fresh broad bean splits, fresh peas, diced carrots, diced lettuce, diced pineapple, etc., and the color is more beautiful.

(End of this chapter)