厨师长教你一道：自贡名菜 “小煎鸭”，味道正宗，先收藏起来

Hello everyone, I'm Wang Gang In this video, I'm going to share with you a famous dish from Zigong, Xiaojianya First, we prepare half a duck Remove the organs and organs of the duck and wash it It's better to choose a duck that is about 6 months old, the meat will be more fragrant First, we chop off the neck of the duck Then take off the skin with a knife Then tear off the lymph on the skin of the duck The lymph on the neck of the duck is harmful to health, so it can't be eaten First, chop off the claws of the duck and then remove the butt of the duck Then chop the duck into small pieces of uniform size Next, we start to prepare the side ingredients of Xiaojianya Prepare 50 grams of green pepper, remove the root of the pepper and cut it into small pieces Prepare 30 grams of millet chili and chop it Prepare 30 grams of garlic and cut it into small pieces Prepare 100 grams of ginger and cut it into ginger slices Prepare two green onions and cut them into small pieces Next, we start to cook First, we add some water to the pot Then blanch the duck in cold water Add 10 grams of cooking wine to remove the fishy smell of the duck Then bring to a boil on high heat After boiling, skim off the scum Pour out the blanched duck and drain the water Then we heat the pot After the pot is hot, add some oil to the pot Pour out the hot oil and add 30 grams of vegetable oil Heat the oil to 60% heat After the oil is 60% hot, add a few pieces of green pepper Then put the blanched duck into the pot Then turn to low heat and stir-fry the duck for 1 minute The purpose of this step is to fry the water out of the duck until it is fragrant After the duck is fragrant, add the dried chili Add the chopped garlic Continue to stir-fry on low heat for 1 minute Stir-fry the dried chili and garlic until fragrant After the ingredients are fragrant, add 10 grams of broad bean paste Then turn to low heat and stir-fry the broad bean paste for 1 minute The purpose of this step is to fry the broad bean paste until fragrant and fry out the red oil After the broad bean paste is fragrant, add the chopped chili Turn to medium heat and stir-fry the chili for 10 seconds Stir-fry until the chili is broken After the chili is broken, start seasoning Add 1 gram of salt Add 1 gram of MSG Add a little sugar Then add 2 grams of light soy sauce and stir-fry a few times from the edge of the pot After stir-frying evenly, add the chopped green onion Then add the chopped ginger Then stir-fry for 20 seconds until the ginger is broken Finally add 1 gram of balsamic vinegar and stir-fry evenly Then it can be put on the plate A very delicious self-serve small fried duck is ready Technical summary of small fried duck First, you must tear off the lymph on the neck of the duck Otherwise, it will affect health after eating Second, the duck does not need to be marinated Otherwise, it will be easy to taste Third, after the duck is put in the pot, it must be fried until the water is dry and fragrant Then proceed to the next step Fourth, do not fry the ginger for a long time Otherwise, the fragrance will be greatly reduced Technical summary of small fried duck is complete Subscribe to my channel, where there is always a dish for you