Materials?
1 duck
About three pieces of dried tangerine peel
Proper amount of soy sauce
Old soy sauce is suitable (plays the role of color matching)
The secret recipe of Chen Pi duck?
First of all, buy a duck with good quality, wash it, dig out the dirty things in its stomach and drain it for later use.
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Prepare cold water in the pot and cook the ducks in cold water.
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After boiling the floating foam, remove the floating oil and oil foam and continue cooking for 5 minutes.
Oil slick and oil foam are like this. The water is clean.
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Then join the soul of our dish ... Chenpi, there are tens of millions of Chenpi on the market, and my Chenpi is an old Chenpi bought in Hong Kong. Chenpi tastes quite orthodox.
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Then add soy sauce and a little soy sauce. Soy sauce doesn't need much, it mainly plays the role of color matching. Besides, I like to use Weida soy sauce when I make Chen Pi duck. The collision between them is two words: perfect match!
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Wei Shi da Wei de Ji xian soy sauce
Super straw mushroom soy sauce, these are two kinds of soy sauce I use.
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You can watch this little video. After adding soy sauce, soy sauce and dried tangerine peel, it is a very important step to pour the sauce on the duck while stewing over high fire, because only in this way can the whole duck be nourished without absorbing the sauce thoroughly, thus achieving the taste of the whole duck without being salty.
In the process of stewing, we often turn over the duck, but there is also a very important link (hanging water), that is, when turning over the duck, we must first dry the sauce in the duck's belly, and then turn over and stew it, so that even the stewed duck bones are thick and mellow, and there are smells of dried tangerine peel and Maotai.
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In the process of turning over the sauce, the duck is finally cooked, and finally the juice is collected from the pot.
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Seeing this, do you find that the knife skill is a bit powerful? One knife and one piece, never two knives?
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All right, let's get started, shall we?
skill
1, have you noticed that this dish has only one material from beginning to end, that is, dried tangerine peel, right? So why is there only one material that can make such delicious food? The point is, that's my heart. I spent an hour and a half, with my full love and patience, cooking such a good dish that the whole family loves to eat, and I can share it with all my sisters.
2, and why do you want to cook in cold water instead of boiling water? There is a secret here, that is, stewed duck skin is not easy to rot when cooked in cold water!