"Half an hour to go. The servant shouted.

Zhong Tianzheng thought to himself: "2000 grams of duck." 1 gram of pepper, 6 grams of ginger, 4 grams of salt, 5 grams of chili pepper (red, sharp, dry), 3 grams of monosodium glutamate, 15 grams of shallots, 25 grams of garlic (white skin), 30 grams of peanut oil, 10 grams of sesame oil, 35 grams of cooking wine, 4 grams of soy sauce. This dish is brown and black Cheng Liang, black and red, spicy taste, fresh and tender meat, heavy oil, salty and fresh and palatable, suitable for wine and rice. Take a clean bowl, first fill 15 grams of cooking wine, kill the duck from under the neck, let the duck blood flow into the bowl, stir well with chopsticks; then soak the duck in boiling water and scald it, then simmer the feathers and cut the abdomen, dig out the internal organs, cut them into 1.8 cm square pieces with a knife, and put them in a bowl for later use (head, feet, wings, internal organs, etc.); wash the ginger and cut it into 1.2 cm square slices; remove the roots of the green onion, wash it, take the white onion and cut it into 1.2 cm long pieces; cut the dried red pepper diagonally into 0.9 cm strips;

The chef of Yanguo thought to himself: "All the garlic cloves are halved and put into the clean bowl together; the iron pot is heated on the fire, pour in the peanut oil, and when it is hot, pour the cut ginger, green onion, garlic, and dried red pepper into the stir-fry to make the fragrance, and then pour in the duck pieces and stir-fry; fry until it shrinks and turns white, then add 20 grams of cooking wine, soy sauce, and refined salt and fry again; then add 200 ml of fresh soup, move the iron pot to simmer on the slight fire for 10 minutes; when you see that the soup is about 1/10, pour the duck blood on the duck pieces, and stir-fry while drizzling, so that the duck pieces are sticky with duck blood, and add pepper, monosodium glutamate, Stir-fry slightly, put it on a plate, and then drizzle with sesame oil. ”

Zhong Tianzheng thought to himself: "When slaughtering, the knife does not leave the blood vessels, so that the duck blood flows into the bowl along the knife; when the duck meat is fried, the soup will come out, first decanted out the bowl, burst the water, and then put the oil, fry it with a strong fire until the meat is yellow, and the duck blood is mixed evenly with the decanted juice and then put it in the pot, change to warm fire, and the lumps are ready." ”

Yan Guo Chef said: "1 duck, ingredients: eggplant, green and red pepper, duck blood salt, monosodium glutamate, green onion, ginger, coriander, rice wine, soy sauce, rice vinegar (vinegar is a must, otherwise it is not Yongzhou blood duck)." Use a bowl with a small amount of salt (depending on the size of the duck), take a live duck, kill it, and use the prepared bowl to fill the duck blood, fill the duck blood and take chopsticks and stir quickly for one to two minutes, so as not to let it solidify; use boiling water, the water temperature is not too high, remove the hair and wash after scalding; cut open the duck belly, take out the internal organs and wash (after the duck is cut, it is best not to put it in the water and then wash); chop the duck meat in a bowl, pay attention not to chop too much, it is best to scratch the duck legs.

Zhong Tianzheng thought to himself: "Wash the duck, chop it into small pieces (relatively fine), drain it and set aside." Cut eggplant and green and red peppers into home-style (hob cut) ginger slices, and cut green onions into sections. The eggplant must be cut into small cubes, put the pot on the fire and heat with oil, add ginger slices and stir-fry until fragrant, then add duck meat, fry for 3-5 minutes, add rice wine to remove the smell. Stir-fry the green and red peppers, add eggplant and salt and soy sauce to season and fry until 8 mature, add duck blood and stir-fry until mature, add green onion and coriander to add monosodium glutamate to taste, pour a little vinegar (depending on personal taste, you can add a little first, and then add it gradually), and you can get out of the pot after frying. ”

Zhong Tianzheng thought to himself: "Ducks should be 3-month-old ducklings, weighing 2-3 pounds. Chili peppers should be spicy, half green and half red. Bitter gourd has a slightly bitter taste. Note (This is actually an ingredient, you don't have to use bitter gourd, you can use eggplant, as well as peas, peanuts, konjac tofu can be matched, you can match it according to your own preferences.) Sichuan peppercorns should be crushed, soaked in water, and slag removed. Tender Ginger Be fresh tender ginger. Appropriate amount of tea oil, salt, cooking wine, pepper. Duck blood When killing ducks, put 30 grams of high-quality rice vinegar in a bowl, and pay attention to cut off the butt when cutting the duck! There is a piece of yellow dongdong, if you put it in the pot and fry it, it will smell fishy, and the whole dish will be ruined. Put the dehaired duck into boiling water, add some cooking wine and blanch for 2 minutes, then take it out, and chop it into small pieces for later use. Turn on the heat and add the oil, put in the duck pieces and tender ginger when the tea oil is smoking, and fry it quickly for 3 minutes on high heat. Add the chili pepper and bitter gourd and fry for 2 minutes, then add the duck pieces, and fry for 2 minutes. Add an appropriate amount of salt, pepper water, pepper and duck blood and stir-fry for 1 minute. Remove from pan and serve. ”

Zhong Tianzheng thought to himself: "1 duck, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of chopped chili, appropriate amount of green pepper, appropriate amount of dark soy sauce, appropriate amount of beans, appropriate amount of duck blood." The ducks are cleanly handled. Duck blood for spare, because we don't want clotted duck blood, so putting some vinegar can prevent duck blood from clotting. The duck is chopped into small pieces, and the small ones are delicious. Don't put oil in the pan, fry the duck first. Stir-fry until the duck is oiled and set aside. Add tea oil, add duck and stir-fry, then add ginger, garlic, dried chili peppers and other seasonings, put in an appropriate amount of water and simmer for 20 minutes. Wait until the duck is soft. Add the fresh beans and continue to simmer. Then add the green and chopped peppers. Stir-fry evenly, and the beans and peppers are also cooked. One minute before cooking, pour in the duck's blood and wait until the color turns dark red. ”

He said: "The duck blood should be poured in one minute before it comes out of the pot so that it will not look old." 95 grams of plain flour, 38 grams of water, 38 grams of lard, 10 grams of powdered sugar, 120 grams of cake flour, 60 grams of lard. 50 grams of shredded ham, 50 grams of diced lard, 50 grams of white sesame seeds. (Put the ingredients in the filling in a bowl and mix them well with chopsticks.) Finely chopped chives, salt, sesame oil, chicken essence, and water. The production process of Huangqiao baked cakes is relatively unique, starting from the fermentation (and noodles) is very particular, the sky is cold and the fermentation is hot, the day is hot "snowflake seeds", and the cold is not hot "mouse spraying sand". The alkali should also be determined by the time, and the alkali surface will be blistered, otherwise it will stick to the teeth. The filling and puff pastry are mixed with lard and peanut oil respectively to rub the pastry, when making the baked cake, the puff pastry is placed on the dough, rubbed long by hand and then rolled up, and then lightly beaten with a loudspeaker, flipped to the bottom and hammered again, turned the direction and hammered again, and then the bottom is turned down, brushed with syrup, sprinkled with peeled sesame seeds, and pasted into the barrel oven to bake. ”

Zhong Tianzheng poured the ingredients of the water and oil skin into the container one by one and kneaded it into a dough that can be pulled down to the film. Grasp the lard and flour in the puff pastry raw materials with your hands, which is the oil. Divide the water and oil skin and puff pastry into water and oil skin dough and puff pastry dough with the same weight. 15 grams of water and oil skin, 15 grams of puff pastry, 20-25 grams of filling, take a water oil skin, rub it round, press a flat wrap into a puff pastry, close the mouth and pinch it downward, roll it out into a cow's tongue shape, turn it over, and roll it up in turn. Repeat all the rolls in turn, take one roll, roll it out with a rolling pin until it is round, wrap it in the filling and pinch it tightly. After rounding, put it on the cutting board, press it slightly, pat it flat, brush it with a layer of water, and dip it in sesame seeds. Place the raw embryos in turn into a baking sheet. Transfer to the middle of the preheated oven and bake for about 20 minutes until the sides are crispy. After the dough is wrapped in the filling, it is necessary to use a brush dipped in a little water to gently brush the surface so that the sesame seeds can stick firmly and taste more fragrant and crispy. ”