Steamed duck with fermented rice wine is a very classic dish.
How to make...
Well, the original method is said to have been lost.
Xiao Nianzhi's current method is also more popular after I don't know how many versions were improved by later generations, and everyone thought it was pretty good.
Duck meat is fishier than chicken.
Therefore, you need to pay special attention when removing the fishy smell.
Blanching is just the most basic step. In this step of blanching, you not only need to add onion, ginger, and garlic to remove the fishy smell, but you also need to add some spices such as fennel to help remove the fishy smell.
Of course, blanching is not only to remove the fishy smell, but also to facilitate bone removal.
The final product of steamed duck with fermented rice wine is that the duck meat is in the shape of small diced meat, boneless.
Therefore, after blanching and the duck meat becomes soft, it is the most convenient time to remove the bones.
This step requires a lot of technology.
To make fermented steamed duck, you can use the whole duck with the head and tail removed. If you want a better taste, you can also use all duck legs.
In modern times, duck meat is relatively cheap and duck legs are not expensive, so using all duck legs does not seem luxurious.
But now...
Well, meat is more expensive, and chickens and ducks are cheaper just because the growth cycle is shorter.
Therefore, after Xiao Nianzhi thought about it, he still used the whole duck with the head and tail removed.
And there were so many of them that one was definitely not enough, so she made two at a time.
After removing the head, tail and internal organs, soak it in cold water and massage it. This step is to better clean up the floating hair and remove excess oil and fishy smell.
This step takes about as long as one stick of incense.
Xiao Nianzhi has never made this dish before, and neither Yan Xingxuan nor the others know how to cook it.
Therefore, she has to do the step of massaging the duck herself.
Yan Xingxuan watched for a while and thought it would be okay for him to have sex with him, so he took over.
Although the technique is unfamiliar, under Xiao Nianzhi's guidance, it was still completed very well.
Yan Changxia and Wei Zhiqiu looked at each other and looked at each other unconsciously, but they both understood each other's eyes: Damn it, let him steal it!
Uncle Wang/Uncle, you are so scheming!
The two little girls developed a unanimous hatred towards Yan Xingxuan.
Of course, the hatred level is not high and will dissipate when the wind blows.
Because, Xiao Nianzhi started to blanch the duck!
Although I have seen the steps of Xiao Nian weaving roast duck before, it is different, really different.
Last time it was air-dried, this time it was directly blanched.
When blanching, the smell that comes out is really not pleasant.
However, the scene of Xiao Nianzhi's bone removal was so beautiful that it attracted everyone's attention.
Yan Xingxuan repeatedly switched back and forth between Xiao Nianzhi's hand and the duck, and more eyes were still lingering on Xiao Nianzhi's hand.
However, he was afraid that the little girl would feel uncomfortable, so he changed it from time to time.
When looking at Xiao Nianzhi's slender and white hands, her eyebrows are gentle, as if she is looking at a treasure in the world.
When watching the ducks, he looked gloomy and completely uninterested.
Duck:?
Yan Changxia kept staring at Xiao Nianzhi's smooth and beautiful knife skills: "Wow, sister, this knife skill is amazing. Do you think cutting a chicken is the same as cutting a duck?"
"What about the pigs?"
……
The topic was normal at first, but in the end the little girl said something special...
"Where is that person?"
Everyone:?
Xiao Nianzhi suddenly raised his head and looked at her with a horrified expression.
Yan Changxia also realized belatedly that she had asked a stupid question. She opened her mouth, quickly realized it, and said sheepishly: "Ah, I just asked the question."
She really has no interest in eviscerating people and has never done it before.
No, Wei Zhiqiu, what is that look in your eyes?
I'm different from you. I'm a noob. I don't know Kung Fu, and I can't eviscerate people!!!
What can you say about Wei Zhiqiu’s eyes at this time?
With a kind of admiration and recognition, it was as if she had finally found a confidant among a group of noble ladies in the capital who were incompatible with her.
Yan Changxia:.
No, it’s okay not to have this sense of identity.
She was wronged, she really wasn’t!
The little girl felt aggrieved, but no one spoke to her. Wei Zhiqiu even touched her head lovingly.
Yan Changxia:?
No, Wei Zhiqiu, don’t go too far!
The little girl was furious, but Yan Xingxuan only added fuel to the fire at this moment: "Mingyue, you won't suffer from some psychological problems and contract bad habits because Mrs. Wang forces you to learn the rules, right?" p>
Yan Changxia gave him a roll of his eyes and turned his head away from him.
Xiao Nianzhi held back her laughter while processing the last few pieces of meat.
The prepared diced duck meat cannot be steamed now. Instead, you need to take out the prepared sweet wine and pour it into a bowl containing the duck meat. Then stir it evenly and marinate it for about an hour and a half to try to let it cook.
The sweet aroma of the fermented rice blends more thoroughly with the fresh aroma of the duck meat. At the same time, the light wine aroma in the fermented rice can better remove the excess fishy smell in the duck meat.
This step of pickling is to better remove the fishy smell and enhance the aroma, so it takes a longer time.
Yan Changxia hasn't come for a long time. They only have this one dish in the evening, which obviously doesn't work.
What's more, the little girl also brought a lot of ingredients.
The two big bass among them attracted Xiao Nianzhi's attention.
The capital is not close to the sea, so seafood is not common, and river fresh food is extremely precious, and only dignitaries can eat it.
Xiao Nianzhi is in the academy and can’t eat it often.
Because Yan Xingxuan was not satisfied with the way other chefs handled river fresh food, he didn't have much idea about eating river fresh food.
Xiao Nianzhi hasn't cooked fish for a while, but now that he sees it, his eyes naturally light up.
Yan Xingxuan watched from the side and said curiously: "Think about preparing to cook fish?"
As he spoke, he was already ready to roll up his sleeves and clean up.
Although he doesn't know how to do it, but...
It can be learned.
Xiao Nianzhi is indeed planning to make a fish dish, but he needs to ask his friends for their opinions or taste preferences before deciding how to eat the fish.
Her idea is, sweet-scented osmanthus fish sticks.
It sounds complicated, but it’s actually quite simple to do.
This dish actually has nothing to do with osmanthus.
It’s because the original raw material for making this dish is mandarin fish, also known as mandarin fish.
Therefore, this dish finally got such a name.
Although mandarin fish is precious, for people like Yan Xingxuan, it can only be regarded as an ingredient.
However, the waters here in the capital do not produce mandarin fish, so it is not very realistic to eat fresh ones.
After all, His Majesty is hard-working and hard-working, and has always disliked luxury.
He himself is not willing to give up and go to great lengths just for the sake of food, let alone others?
However, mandarin fish is also a perch-shaped fish. If you insist on talking about it, it is somewhat related to the perch.
Therefore, if mandarin fish is not available, sea bass can also be used.
When I have the opportunity in the future, when I go to the southeast coast, Xiao Nianzhi will make another authentic dish.
