Bandit duck, also called Xiangxi bandit duck or dry pot bandit duck, this dish follows the unique rough practice of Xiangxi cuisine, the taste is spicy and enjoyable, not only with wine, but also super with rice.

When Guo Shanshan came a few days ago, Xu Zhuo tried to do it at home.

Originally, he thought that the taste might be a little different when using duck from the north, but he didn't expect it to be superb.

Even if Yu Coco doesn't talk about it today, Xu Zhuo plans to make it in the store, let everyone in the back kitchen taste it, and then determine the new time.

When he arrived at the door of the store, Xu Zhuo put Yu Keke in the car, he turned around and drove straight to the vegetable market.

Originally, Xu Zhuo confessed that Jianguo bought it, but when Jianguo bought vegetables in the early morning, there was no live poultry for sale, and it was all boxes of cold fresh meat.

If you eat it yourself today, you naturally have to choose live poultry to slaughter.

In this way, not only does it taste better, but it also allows you to observe the demeanor and appearance of the duck before slaughtering to prevent you from buying sick ducks.

It's just over eight o'clock in the morning, and the market is bustling with people buying groceries.

Xu Zhuo parked the car and walked to the place where live poultry was sold.

There are all chickens, ducks and geese here, and they are very complete.

Xu Zhuo picked two male ducks with strong bodies and full of energy, weighed them and handed them over to the store to slaughter.

Male ducks are suitable for meat, and female ducks are suitable for soup.

After slaughtering, Xu Zhuo paid the money and walked to the door of the vegetable market with two ducks.

I was just about to drive back to the place where I parked, when suddenly a small box of cold fresh meat turned into the market.

The speed of the car was a little fast, Xu Zhuo quickly dodged to the side, and inadvertently caught a glimpse of a young man with dyed green hair sitting in the car.

He was in a trance, was this the little brother who came to the store yesterday to find fault?

I wanted to make sure again, but the car had already driven in.

Xu Zhuo laughed at himself, feeling that he was thinking too much.

That thug went to the airport, maybe he was already wearing Foxconn's overalls at this time, how could he appear here.

It's better to hurry back, the temperature has risen at this time, just a few steps away, and beads of sweat are already on the door of the head.

It's really sinful to go out on a hot day.

Carrying the duck and driving back, as soon as he entered the store, Li Hao came over: "Give me the car keys, and I'll send them to practice driving...... Wow, these two ducks look good, are you making ducks today?"

Xu Zhuo threw the car keys to him: "If you can't speak, don't say a few words, my temperament, like a duck?"

Li Hao laughed: "It's really quite similar, if you want to go to the White Horse Club, there will definitely be a lot of people to cover you." ”

Xu Zhuo glanced at him, and then said to Sun Panpan, who was chatting with a few waiters at the front desk: "Panpan, just now Li Hao said that you are a shrew." ”

Then he threw Li Hao a self-begging expression and went to the kitchen in style.

Soon, Li Hao's voice begging for mercy came from the lobby.

Xu Zhuo handed over the internal organs such as duck liver, duck gizzard, and duck heart to Cao Kun, and asked him to take advantage of the braised meat while he was making braised meat later.

The two ducks were cut off by Xu Zhuo and soaked in clear water.

The duck has a big smell, so soak it in water before making it and try to bring out the fishy smell in the duck meat.

At ten o'clock, Xu Zhuo fished the duck out of the water, chopped it into large pieces and put it in a basin, and then poured in some cooking wine to marinate for five minutes.

This step is also to remove the odor of the duck meat.

Five minutes later, he poured water into the basin and continued to soak the duck.

While soaking, he also sprinkled a drop of baking soda into the basin.

This removes as much blood as possible from the duck meat, making the duck meat more flavorful and textured.

Soon, a lot of blood foam appeared on the water in the basin.

The reason why it takes so much effort to soak duck meat is mainly to make bandit duck, and there is no step of blanching or flying water.

It's like making garlic pork ribs.

So before doing it, soaking is particularly important.

Xu Zhuo soaked the duck pieces for another 20 minutes, then washed them a few times and put them in the basket to control the water.

Take advantage of this time and start preparing side dishes.

It's very casual to make a side dish for bandit duck, and those home-cooked vegetables can be added if you want to, and if you don't want to add them, you can just add chili peppers.

It can be said that the whole dish is free to play with other side dishes except for duck and chili peppers.

Bandit dishes, what you want is rough and bold and wild, and Si Sven is serious, is it still a bandit?

But in the case of chili peppers, it is exquisite.

Not only dried chili peppers are needed, but also bright red millet peppers and green Erjing strips.

The duck meat produced in this way not only sells well, but also is spicy and spicy, which makes people want to eat it.

Today, because there is a lot of duck meat and plenty of chili peppers, Xu Zhuo didn't put any other side dishes.

After all, it's your own people who eat it, so you need to put some meat to make everyone enjoy it.

Then, he began to use the condiments and ingredients that Xu Zhuo was going to use.

Beat the garlic cloves, the ginger pieces, and cut the green onions.

Then pinch a little peppercorns, two bay leaves, three star anise.

After getting ready, Xu Zhuo put on the wok and began to make it.

The old rule is to slide the pan first, then pour oil into the pan, pour the duck meat into it when the oil is hot, and start stir-frying.

This step is to allow the duck skin to ripen quickly, so that the moisture in the duck meat can be locked and the taste will be better.

If you use a hemp duck that grows up in the water in the south, it is best to put some pork belly in the pot at this step.

However, today Xu Zhuo uses the common fat duck in the north, and the fat content in the duck meat is high, so the step of adding pork belly can be omitted.

Don't be in a hurry at this step, keep stir-frying until the surface of the duck meat is browned and the duck fat is stir-fried.

So when doing it, be patient.

After the duck fat is out, Xu Zhuo pours the prepared green onions, ginger and garlic into it, stir-fry the fragrant, and then put in the dried chili pepper segments and Sichuan pepper star anise leaves.

Continue to stir-fry until the dried chili peppers change color, then pour the high white wine into the pot.

This is the final step in removing odors.

Next, turn the pot over to let the wine in the pot evaporate quickly.

Then pour in the dark soy sauce to enhance the color, and then add the light soy sauce to taste.

Finally, pour in 20,000 boiling water and simmer for 20 minutes.

At this step, be sure to pour boiling water, because if you use cold water, the duck meat will shrink together and the taste will deteriorate.

Only by using boiling water can the duck meat become juicy and full of flavor.

"What's the stuff in the pot? It smells good. ”

Guo Xingwang finished his work and walked over.

"The Xiangxi bandit duck made on the day Shanshan came, I plan to make a new one in the store. ”

Guo Xingwang became interested when he heard it: "Then I want to try it, I was still thinking after eating it last time, you are so experienced in making ducks, it really surprises me." ”

Xu Zhuo: "......"

Wow day, can't you tell it all?

You're just a duck!

But he didn't say it, because Guo Xingwang is so wonderful, he really has a dream of being a duck.

It's just a pity that I haven't found a rich woman who likes him.

What a ...... Ming duck is dusty!