Rice Man is a Chinese cooking and eating channel dedicated to introducing Chinese Cantonese cuisine. On our channel, you can learn how the delicious Cantonese food you usually eat in restaurants outside can be easily made at home. In addition, you can also learn more about the culture of Chinese food. If you haven't subscribed to our channel, please subscribe quickly. It's best to like and share with your good friends, so that everyone can cook at home together. The dish introduced today is a famous dish in Shunde , Guangdong - Lu Ya.
Materials: (can be customized depending on the serving size)
duck: one
Tangerine peel: one piece (don't pour the orange peel water)
Garlic: half
Ginger: one piece
Shallot: one
Anise: two pieces
Fragrant leaves: three pieces
Rock sugar: a bowl
Water: Appropriate amount
Seasoning:
Soy sauce: a bowl (4/5 soy sauce + 1/5 dark soy sauce)
Shaoxing wine: a bowl
Sugar: Appropriate amount
Raw powder: appropriate amount
Production steps:
0:00 Introduction
Step One: Handling the Duck
2:19 Wash the surface of the duck with clean water
2:49 Use eyebrow pliers to handle the duck's hair
3:04 Cleaning the "inner cage" of ducks
3:21 tips1: Remove the protruding part of the duck's buttocks to remove the smell of the duck
Step 2: Clean the duck viscera
4:01 Put water, salt, cornstarch in a bowl and put the offal in it
4:39 Grab the giblets with your hands
5:10 Rinse again with clean water
Step 3: Modify the duck
5:36 Duck foot treatment: change the knife after the joint position
6:03 Duck wing treatment: Pull the duck wing apart and change the knife in the middle
Step 4: Make a "horse kill chicken" on the duck
6:17 Use kitchen paper to dry all the water on the duck
6:45 tips2: Dry the blood on the duck to remove the smell of the duck
7:34 Pour soy sauce over the duck and "rub it all over"
Step 5: Handle the Ingredients
8:31 After cleaning the ginger, cut a few pieces thickly (the ginger does not need to be peeled)
9:05 Garlic Processing
9:33 Shallot processing: cut off the head and tail, and tear off the "clothes" while washing with water
Step 6: "Lu" Duck
Strong pot of yin oil: put cold oil in a hot pot 10:09
Reduce heat to low, add duck and fry until golden brown 10:24
"White Pot" Instant Pot Stir-Fried Bay Leaf and Star Anise 12:03
Stir-fry ingredients (ginger, garlic, shallots) on low heat 12:49
Add Shaoxing wine, tangerine peel and tangerine peel water, soy sauce, and turn on the fire 14:00
tips3: Use chopsticks to pierce the bamboo into an arch shape, which can prevent the duck from cooking "burnt" 14:46
Officially put the duck into the pot to cook 15:27
Put the water into the pot, the water should cover 2/3 of the duck body 15:44
Add an appropriate amount of sugar and cover the pot and simmer for 20 minutes 16:04
During the 20 minutes of simmering, after 10 minutes, the duck should be "reversed" and "dripped with juice" 16:43
Clamp the internal organs and "hands and feet" 17:31
Use long chopsticks to pick up the duck and "drench the juice" for coloring 18:09
On disc 19:09
Juicing on fire 19:38
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