云南传统菜：板栗焖鸭

Hello everyone, today I'm going to show you how to make a traditional dish Today I'm going to show you how to make a traditional dish Braised duck with chestnut Duck meat This is already cut in the market Cut it into pieces about 3cm long Chestnut It's the same as last year It's been frozen in the fridge Take it out today and freeze it You can use it Qiubei chili Soy sauce Soybean soy sauce Chinese rice wine We do everything according to the salt version No cooking wine We use Chinese rice wine This Chinese rice wine is also relatively long It has already started to settle Zhaotong sauce MSG salt pepper shallot small yellow ginger Now let's process all the ingredients Yellow ginger Cut it into slices Thicker slices Zhaotong sauce Put a little bit of yellow ginger in it Then mix it up Qiubei chili Remove the stem Then break it into pieces Separate the pepper seeds Only use pure pepper Duck meat Usually you have to ask the stall owner to cut it for you But today I have to deal with this duck meat It has nothing to do with today's cooking It's a little scary You see this duck oil is very rich Remove the duck oil These are basically enough These duck oils have nothing to do with today's cooking I'm going to keep it for a few days Make a traditional old dish Keep an eye on Dianweiji See how the duck is going to make a traditional old dish Heat a pot of oil Heat the oil to 70% Put the chestnuts in and fry Don't move the chestnuts Let the oil fry Let the surface harden quickly After frying for a minute Turn to medium heat Fry slowly Now I see that the chestnuts are dry Take it out and drain the oil Start over Heat the pot Put in new vegetable oil After the oil is hot Put the duck in and fry Fry over high heat This is a family style After the duck goes down Don't turn it over for a while Let it settle for a while Keep the fire Keep the fire as big as possible If the oil at the bottom of the pot is mixed It means that the water from the duck has come out See all the meat It's a little shrunken This is the time to start stirring Let the water in the oil evaporate quickly During the stir-fry process Put the ginger first Stir fry the ginger and duck together In this way, during the stir-fry process It will remove some of the fishy smell The water in the duck has been very dry We put the duck on one side Put the Qiubai chili in Fry a little in the middle of the oil Put the Zhaotong sauce in Put the rice wine in Spray along the edge of the pot The rice wine smells good Put the sweet soy sauce in Put the soy sauce in Now boil the water After the soup is boiled Let's change a bite to stew A little foam Put the green onion in Cover the lid and turn to low heat Simmer for an hour and a half It's been simmering for about an hour Cut the green onion inside Turn up the heat Put the MSG, pepper and salt in Then put the fried chestnuts in Let me tell you The traditional way of stewing duck Actually came from the traditional way of stewing duck The traditional way of stewing duck It's the same as the traditional way of stewing duck Usually when people eat duck They use a lot of spices Such as cauliflower, star anise, cinnamon, bay leaves, etc. We didn't use them today Our spice is a simple green onion and ginger This is a feature of the traditional way of stewing Okay, turn to low heat again Simmer for half an hour and it's ready It's almost time, let's take a look The soup has been simmering for a long time It's ready Put some mint at the bottom The traditional way of stewing duck The texture of chestnut is silky The duck has been simmering for a long time It has become soft and tender It's very tasty Thank you for watching Dianwei Ji Jingdan traditional food channel I'm Kunming Lao Yang See you next time