From the perspective of the previous generation, every family in Sichuan should have a "sour jar" like a baby. There are all kinds of old sauerkraut, sour ginger and soaked sea pepper. "Spicy" is also our favorite. Taste, my dad's favorite is the "sauerkraut fish". From my generation, it is not very "competitive", almost all of my friends are missing the craft of this sour jar. If there is no elder's support, it is not easy to find authentic sauerkraut. This time, I tried the pickled fish seasoning from Haidilao. I was very satisfied with the accident. The pickled vegetables are sour and sour, and the dryness and humidity are also very good. In addition to being used as my father’s favorite pickled fish, it is also used for direct cooking. not bad. Another point that I find very intimate is that the pepper bag in the pickled fish seasoning bag is given separately. The amount of pickled pepper can be adjusted by myself. Those who have ever been to Sichuan have “eat, not spicy”. Friends can also use this bag to stir up the dishes that suit their tastes. More seaweed seasoning recipes can be viewed at: https://www.xiachufang.com/recipe_list/106740773/, upload and work, add tags #吃货新煮意夏季不苦苦# Participate in activities, and have a chance to get a surprise gift from Haidilao seasonings~!
Prepare all materials: Wash the celery and cut the stalks, wash the duck plaque, remove the excess fascia from the surface, cut it from the middle into a separate one.
Disassemble the seaweed pickled fish seasonings. This time, you will find the pickled fish bag of marinated duck chops, the seasoning package with ginger and garlic, and the sauerkraut and chili bags.
The duck gizzard is facing up, use a sharp knife to slice the duck gizzard first, but note that each knife should not be cut to the bottom, so that the bottom is connected continuously.
Cut the sliced duck to 90 degrees, continue to cut the cross from the vertical perpendicular to the blade, and cut it like the previous step, and become the cross-shaped knife at the bottom (tip 1 here)
After cutting all the duck gizzards, rinse the blood, drain the water, add a little cooking wine and mix well, then pour the seasoning into the marinade and mix well, marinate for five minutes.
Pour a little cooking oil into the pan. After the heat is over, pour in the sauerkraut in a small half-pack of sauerkraut and stir fry until the sauerkraut is completely fried.
At this time, according to personal taste, pour the pepper in the chili bag and stir fry.
Add a small half-pack seasoning and stir evenly
Adjust to the maximum fire, pour the marinated duck scallions and stir fry, let the scented flowers spread evenly
When the duck breast is half cooked, pour the chopped celery strips and fry until the duck gizzards and celery sticks are cooked.
1. The duck plaque cuts the flower knives. When fried, it will spread out into a chrysanthemum shape. However, the finished product will be more expensive and time consuming. From the perspective of convenience and good biting, it is also possible to directly slice and fry during home cooking. It's simpler and easier. 2. Do not have extra water when pickling. Otherwise, it will not be good when the water is too much. When you are frying, remember to use the biggest fire to stir-fry.