To make sand tea sauce, peanuts are indispensable, it is best to remove the red skin on the outside of peanuts, and use simple nude peanuts, Ye Fei uses peanuts that have been processed by the system in advance.

Everyone saw that after Ye Fei put the wok on the stove, he turned on the fire and heated it, and then poured an appropriate amount of excellent peanut oil into it, and when the oil temperature reached seventy percent hot, he poured the peanuts into the pot and fried them quickly.

While frying, Ye Fei introduced: " Shacha sauce has actually existed in China a long time ago, but this is not a seasoning native to China, but from several countries in Southeast Asia, and later came from Chaozhou in eastern Guangdong Province, China, and then was spread to southern Fujian Province, so at present, there are three kinds of sand tea sauce in Huaxia, one is Shacha sauce in southern Fujian Province, one is Shacha sauce in eastern Guangdong Province, and one is imported sand tea sauce from abroad, the reason why it is divided into three kinds is because these three kinds of sand tea sauce have their own characteristics, different tastes, and the taste of food made with them is also different。 ”

"When the sand tea sauce of southern Fujian Province is made, more fried peanuts are used, and then with dried flounder, shrimp, garlic, coriander, chili powder, mustard powder and five-spice powder and sand ginger powder and fragrant wood grass and other ingredients, and finally after perfect fusion, the formation of a natural and rich taste, attractive aroma sauce, this sauce is suitable for stir-frying and steaming seafood products, so that it tastes better fresh and mellow, and the sand tea sauce of eastern Guangdong Province, specifically refers to the Chaozhou sand tea sauce, which is mainly made of peanut butter, sesame paste fusion, and then with stir-fried garlic, five-spice powder, shrimp paste, bean paste, bay leaf, mustard, and coconut milk and other ingredients madeThe taste of this sand tea sauce will be more rich than the taste of the sand tea sauce in southern Fujian Province, more mellow, mainly used for stir-frying, baking, simmering and steaming various delicacies, as well as the sand tea sauce imported from abroad, this sand tea sauce comes from the country of origin, they have reached a very high height in terms of experience and technology in making sand tea sauce, so the sauce they make is more delicate and soft than the sand tea sauce in China, shaped like grease, and their taste is more rich, integrating salty, Spicy, fragrant several characteristics. ”

"The sand tea chestnut stewed duck pieces we are going to make today are mainly made with sand tea sauce from southern Fujian Province, so the peanut material we use is not sauce, but fried peanuts. ”

Ye Fei said as he spoke, and the movements in his hands over there did not stop.

After a while, I saw Ye Fei use a fence to fish out the fried peanuts in the oil pot.

I saw that these peanuts that had taken off their outer red skin were fried to a golden brown, one by one, like golden beans.

After Ye Fei took out these peanuts, he first put them in a bowl, and when they were cold, Ye Fei put these peanuts in a utensil similar to a garlic mortar, and then directly took out a tool like a garlic hammer to mash them.

When this step is completed, Ye Fei takes out the mashed peanut pieces, and then chops the dried flounder and shrimp into minced pieces, and then adds coriander, chili powder, vanilla grass powder, spice powder, mustard powder and other ingredients to it, and then mixes evenly, and then pours out the peanut oil in the wok.

I watched Ye Fei pour a small half pot of the best peanut oil directly into the sink, eating all over the world and Zhang Junwei and his gang all grinned.

O loser!

This is the evaluation of Ye Fei in everyone's hearts at this moment.

That's right, this product is a loser, and a super loser.

The best peanut oil, although not as scarce as rose cooking oil and the best olive oil, but after all, it is a rare good thing.

However, these people also all knew Ye Fei's temperament, so although they felt pity in their hearts, they didn't speak.

After Ye Fei poured out the peanut oil, he washed the remaining peanut oil in the pot, put the pot directly on the stove, turned on the high heat to burn the water stains in the pot, and added some peanut oil to the pot.

This time there is not as much peanut oil added as just now.

After the oil temperature was OK, Ye Fei put the ingredients mixed with peanut crushed and other ingredients into the pot and began to stir-fry.

It was full of spices, and it didn't take long to stir-fry before the aroma rushed out.

A group of people in the world smelled the breath that rushed into the nostrils, and sneezed one by one, not because the smell irritated the nostrils, but because the aroma was really fragrant, and the fragrance made people a little nervous as soon as they smelled it.

When the sauce stir-fried in the pot became more and more fragrant, Ye Fei added an appropriate amount of white sugar and refined salt to it and continued to stir-fry.

When the last pot of sauce was fried by Ye Fei and was a little sticky, Ye Fei added a little water to it, so that the sauce in the pot completely formed a brown-red viscous form, and then turned off the stove.

I saw Ye Fei take a big bowl from the side, put the pot up, and poured all the sauces made in it into the bowl.

"Shacha sauce, as I have just said, we are currently most commonly used in China are three kinds, Fujian Nansha tea sauce, Guangdong East Sha tea sauce and imported Sha Cha sauce, Fujian Nansha tea sauce and Guangdong East Sha tea sauce are mainly brown and red sauces, and imported Sha Cha sauce due to the different amounts of ingredients added in it, showing a light gold, and today we have made this kind of Sha Cha sauce in southern Fujian Province, everyone has seen it, the color is brown and red uniformly, the viscosity is moderate, this is the best sauce, well, now the Sha Cha sauce is there, and then we will make this Sha Cha chestnut stewed duck pieces。 ”

As he spoke, Ye Fei took a pot of boiling water, added an appropriate amount of water to it, put it on the stove to boil, boiled the water, put the whole duck in the boiling water, blanched it slightly, removed all the excess duck fat, and then fished out the duck.

Immediately afterwards, Ye Fei took a big casserole, put it on another stove, added two catties of water to it, added an appropriate amount of cooking wine, green onions and ginger slices, and finally put the duck in it, and after closing the lid, turn on a high fire.

This time the burning time was not long, and after about ten minutes, Ye Fei turned off the fire, opened the lid, and then took out the duck.

It was only at this time that Ye Fei began to cut the duck.

I saw that he first chopped off the duck's head, duck wings, duck neck, tail and duck paws, and then the duck body was vertically cut into two from the middle, and then cut it into duck pieces about three centimeters long and one centimeter wide with a knife, and the chestnuts were brought over, washed and peeled, and then washed under water again, and finally cut them all into chestnut pieces of about the same size.

After cleaning the wok again, add oil to it and put the two directly into it to start frying.

After three or four minutes, take it out and put it in a large bowl, then take out a large steamer, put the large bowl in the steamer, put the steamer on the stove, turn on the high heat and start steaming.

The steaming time is not very long, as long as the two can be guaranteed to be fully cooked.

Ye Fei's steaming time is also about ten minutes, and when the time is up, turn off the fire.

He put the steamer on the stove and did not move, but washed the wok again, put it on the stove, added the best peanut oil, heated the oil over low heat, put the garlic, chili powder, soy sauce, white sugar monosodium glutamate and cooking wine and sand tea sauce into it and stir-fried lightly, three or two minutes later, the aroma appeared, and then put the duck meat pieces in, stir-fry again for four or five minutes, and finally put the duck head, duck wings, duck neck and duck paws into it, and directly began to simmer.

When simmering, Ye Fei kept the stove on low heat, and it was simmering for more than 20 minutes (ordinary tools need to simmer for about an hour and a half), before Ye Fei opened the lid of the pot, sprinkled the packed diced mushrooms into it, covered the lid and simmered again.

This time the simmering time is shorter, only about three or five minutes (usually about ten minutes), Ye Fei opened the lid of the pot, and then first used chopsticks to clip out the duck head, duck paw and duck wings, etc., took a large plate, and placed it in the plate, and then used a large vegetable spoon to take out the duck meat and chestnut pieces and diced mushrooms in the pot, and carefully placed them in the middle of the duck head and duck wings and duck palms.

After he fished out the sand tea chestnut stewed duck pieces, the whole room was filled with a strong and attractive aroma, this aroma is not only the aroma of duck meat, but also the aroma of chestnuts and diced mushrooms in the middle, and more wonderful is the unique smell of sand tea sauce.

Many people can't stand it anymore when they see this dish coming out of the pot.

This dish is different from the salted duck just now, after the salted duck is made, the surface is only white and smooth, but this dish is made, the duck meat has a layer of brownish-red color, which looks not only attractive, but also has a charming brilliance.

"Damn, why is the food made by Ye Shen so strange? It looks like it's an ordinary action, why is it so fragrant?"

"You don't even look at who Ye Shen is, which of the dishes he makes is disappointing?"

"The duck meat is brown and red with a little golden white, but the chestnut pieces are golden white with a touch of gold, and with a little bit of diced mushrooms, I rub it, this is a rare delicacy." ”

"The aroma is so strong, this dish can actually be seen from the ingredients that its smell is extraordinary, but when you actually smell it, you find that this is no longer extraordinary, but extraordinary. ”

"Goodong~~~ Hungry, hungry, how many delicacies are there in this whole duck feast?"

"In fact, if the whole duck banquet is really made, it will take at least a day, and it still needs to be prepared in advance, Ye Shen's speed is already very fast. ”

People are waiting, looking forward to it.

But suddenly found that this delicacy Ye Fei did not end, because Ye Fei did not turn off the heat after taking out the duck meat and chestnut pieces and diced mushrooms in the pot.

I saw Ye Fei take out a small bowl, then put some starch in the bowl, mix it with water and stir it evenly, pour a small half bowl of starch into the pot is the remaining juice, and when I saw the juice in the pot foaming again, and after thoroughly collecting the juice, Ye Fei picked up the pot and evenly put it all on the duck meat.

At this time, looking at these pieces of duck meat, the pieces are almost like crystals, and a faint halo appears.

It was only at this time that Ye Fei turned off the fire and said with a smile: "This is Shacha Chestnut Braised Duck Pieces, this is a very authentic Hokkien dish, you can taste it for a while and see how it tastes." ”

After speaking, Ye Fei didn't stop at all, and directly started to make the other two ducks into this delicacy.

After the three plates of sand tea chestnut stewed duck pieces were all completed, everyone on the scene was completely crazy.

"The aroma, the aroma is too strong. ”

"It's even more fragrant than the saltwater duck just now. ”

"Yes, the beauty of salted duck lies in the tasting, and the aroma of this dish can be smelled directly. ”

"I can't hold on anymore. ”

"I'm trying to keep going. ”

"When are you going to start eating? It's dawn. ”

"Be in a hurry, you have to believe in the leaf god. ”

Shi Batian once again played the role of a waiter, and the servant hurriedly called the bald head over and brought out three plates of sand tea and chestnut stewed duck pieces, leaving only a lingering aroma in the room.

Ye Fei saw that all the three dishes were served, and said directly: "Time is relatively tight, we can't afford to delay, and then we will make palace fried duck wings.........