Speaking of plum wine, the taste of clear mellow is probably not loved. In addition to direct booze, it is also very delicious for cooking. Today, the Hunan girl uses homemade plum wine, as well as the local commonly used perilla and dried chili to burn a plum and spicy duck, and add some plum sauce It is sweet and sour, and it tastes richer than drinking!
The grass duck is soaked in the rice water for half an hour to remove the astringency;
Production of plum sauce: Take seven or eight wine plums, the texture of the plums that have been soaked for a year is relatively soft, and the kernel is directly peeled off by hand, and the plum meat is shredded;
The oil in the cold pot, the ginger, the garlic, the dried pepper, the fresh pepper, the fire, the fragrant, and then the sautéed sautéed sauté
Soaked grass duck, smashed into a medium-sized block, cold water into the pot, add a few slices of ginger, drowning;
The ducks with good water are moved into the casserole, plus basil, plum sauce, soy sauce, pour the appropriate amount of plum wine and purified water. The ratio of wine to water is 1:2. After boiling, turn to low heat, simmer for an hour, wait. The soup can be concentrated.