Take an onion and peel off the outer coat, cut it upright and cut it into four petals like a watermelon, remove the small slices in the middle, and use a "lightning-shaped" cut into a 45-degree angle to cut the onion slices into triangles for later use.

The change of white radish is relatively simple. It follows the basic principle of matching raw materials for strips and cut into long strips 5 cm long, 2 cm wide, and 0.5 cm long.

Slice the ginger and chop the bean paste and everything is ready.

After rinsing with live water for 5 minutes, a large amount of blood in the meat was washed away. The duck meat that was already a little white in color was taken out and put it in a colander to squeeze out the moisture.

At this time, the smell of the earthy smell of duck meat has been greatly reduced. Most people can hardly smell this earthy smell when they use their noses.

Then use kitchen paper that is highly absorbent and does not crack after absorbing water, wrap the duck meat and squeeze it to further absorb the moisture on the outside and inside of the duck meat.

This is for the subsequent hot processing and further careful preparation.

At this time, about 10 minutes had passed in the competition, and the contestants had basically completed the early cold processing and began to enter the early hot processing according to their own ideas.

Limited ingredients, unlimited creativity!

The cooking process of the other seven contestants on the field was very orderly, and the audience in the live broadcast room also enjoyed watching the cameras of the trio live.

Needless to mention the strength of the top 8 in the country, it is a showdown between experts. Every detail of the production can make the audience who love cooking gain a lot.

The three food judges were not idle either. They continued to walk around the court, either giving advice or reminding, so that the contestants could gain all kinds of elementary knowledge that top chefs should have, while also focusing on the competition.

Xie Qingfeng, who was immersed in concentration, ignored the other contestants at all. He simply replied to Liu Yifan who came to ask questions.

The processing of pre-processing involves almost 50% success or failure of the whole dish.

Xie Qingfeng, who had finished the cold processing, used an extremely serious and focused state, cleaned the wok and heated the pan and began to enter the preliminary hot processing.

Put an appropriate amount of base oil in the pot, just one fifth and one sixth of the duck meat.

After the oil in the inner bottom of the pot reaches medium oil temperature, add slices of ginger to stir-fry the pot, add the duck meat that absorbs dry water for a few times, then add appropriate amount of salt and stir-fry together.

The function of ginger slices is to remove the flavor and titian. Salt can prevent sticking to the pot and can also add an important base flavor.

Salt is the mother of all flavors!

As long as there is enough salty flavor in the ingredients, it can avoid light and tastelessness. The duck can be fried raw with water, and the salty flavor can be fully integrated into the duck meat during the stir-frying process.

This is an advantage that the duck meat is half-cooked after blanching.

The blanched duck meat has become hard, which means that the process of thermal expansion and contraction has been completed, forming a semi-closed state. If the salty taste wants to enter the duck meat, it takes a long time to stew it.

This is why Xie Qingfeng avoids blanching and removing the smell by using live water to remove the smell.

Here is a tip for stir-fried duck meat. Before adding slices of ginger, you can add a few pieces of pork belly to stir-fry. The fat from the pork belly can make the quality of this dish more and taste particularly fragrant.

The same is true for stir-frying chicken. Add a few pieces of pork belly to stir-fry until golden brown, so that the fried chicken can be particularly fragrant.

As the duck meat with belt fat is constantly heated in the pot, the meat quality changes from raw to cook, the meat quality will also change from soft to hard, and the volume will also decrease partly.

During the process of duck crunching, the salt smell will also be absorbed and locked.

When the duck meat is fried until the skin is a little yellow, with a little bubbled duck oil coming out, and the strong fragrance begins to spread, sprinkle in an appropriate amount of cooking wine to shape and remove the flavor again.

Remove the duck meat from the pot, keep the grease in the pot, and turn the stove to low heat.

From the dry spice box of ingredients, take two or three star anise, break two pieces of cinnamon as big as a fingernail, put a piece of bay leaf into the pot and stir-fry.

Stir in the spices and bring a light fragrance. Add chopped bean paste and stir-fry.

When the pepper peel in the bean paste turns to a white color and becomes a semi-viscous sauce, pour the duck meat back in and stir-fry, and add a small amount of white sugar to help harmonize the flavor and improve the color.

Stir-fry until the duck meat is slightly yellow, stir-fry with the fried bean paste and spices, mix the two together and stir-fry.

This taste...

One word, fragrant!

In a word, you will drool when you smell it.

After the two are mixed evenly, add the radish and stir-fry together. There is no need for any seasoning in the middle, just stir-fry evenly.

Wait until the two are stir-fry evenly, add water that just covers the ingredients, and turn on high heat to cover the pot and stew it.

If it is a beer duck, the one poured in at this time is not clean water, but beer, one of the main ingredients. The water content of the beer exceeds 80%, so you can completely replace the clean water to stew these fried ducks.

Although red wine also contains a lot of moisture, it is a colored wine.

In the process of boiling the duck and savoring it, it is not very appropriate to pour red wine in and make it. It will be too much like "red wine duck" and will not reflect Xie Qingfeng's red wine stewed duck characteristics.

The bean paste itself has a salty flavor, and the base salt has been added when stir-frying the duck meat. During this stewing process, the salty flavor must be completely sufficient.

Even if the salt taste is a little worse, it is still necessary to season before it is released from the pot, and it is still time to make corrections.

If you are blindly seasoned now, it is likely to be very salty when the soup is cooked and shrunk, so you have to add more water or red wine to neutralize it.

If too much of these added will greatly affect the concentration of the soup, which is the one you enter, and strongly stimulate the "full taste" of the taste buds at the tip of the tongue.

The soup sticking to the duck meat is the same, and the richer it is, the more delicious it tastes.

Moreover, the thick soup will not be able to effectively hang the wall due to insufficient consistency, which will further reduce the soup of each piece of duck meat.

That is, there will be less soup!

Of course, you can also thicken it, that is, mix it with raw powder and water to increase the consistency of the soup. However, this method is only suitable for stir-frying and cooking.

This is a stew with a lot of soup. The thickness increased by thickening will appear sticky and slimy, and it is completely impossible to compare with the transparent and viscous manifestation of the soup after it is concentrated.

The stew on this high heat does not take too long. After boiling the water, cover the pot and simmer for about 10 minutes, the soup will be only about half.

At this time, you can open the lid of the pot and pour the awakened red wine into the pot. The portion should be covered with the ingredients.

Boil the added red wine over high heat. This time, no longer need to cover the pot. Turn to low heat and open the pot and cook slowly, so that the flavor of the red wine can enter the duck meat and white radish.

Red wine and carrots cannot be cooked together, because eating them together will damage the liver.
Chapter completed!