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Braised duck alligator is pretty typical dish of Northerners but with the exchange and integration of economic and cultural domain, this dish has gradually been widespread across the country and attractive people enjoy by the characteristic taste of it.
How to make braised duck alligator
Braised duck alligator materials
- Ducks: 1 had cleaned around 1kg, so you should choose old duck will not be crushed when cooking meat.
- Green alligator: 5 results, you can increase or reduce the number of fruit to taste crocodile family.
- Taro: 400g, you can replace it with taro.
- Siamese coconut water: 500 ml.
- Mushrooms: 100g.
- Carrots: 1 tuber.
- Lemongrass: 100g.
- Scallions, cilantro: 100g.
- Peppers: 2 fruit.
- Spices: Dried onion, seasoning seeds, MSG, sugar, paprika, pepper, fish sauce, white wine, fresh ginger, cooking oil.
- Onions, garlic, lemongrass: clean, finely chopped.
- Ducks: Clean and rinse with water with a little white wine, salt and ginger to duck when going delicious cooked more. Chop into bite size pieces, remove the upper float sentence.
- Marinate the duck meat with ¼ tablespoon salt, 1 teaspoon seasoning seeds, 1 tablespoon fish sauce, 1 tablespoon MSG, 1 teaspoon minced garlic, 2 tablespoons lemon, ½ tablespoon pepper and 1 tablespoon of cooking oil, for 30 minutes to infuse duck meat Spice;
- Taro: clean, cut into bite size pieces;
- Crocodile: Clean shells, washed;
- Carrots: Clean, peel, cut, trimmed flowers;
- Mushrooms: Soak in warm water, rinse;
- Onion: cleaning, laying out, leave part tubers, leaves finely move;
- Coriander: Pick up and washed, leave;
- Peppers left: remove seeds, cut into long strands.
- 3 tablespoons oil in a saucepan, heat the old, non-aromatic up with onions, garlic, finely chopped lemongrass remaining paprika and ½ Tradescantia to create attractive color to the dish. If you do not eat spicy meal can replace it or satay ;
- For real fried marinated duck hunting about 5 minutes.
- For Siamese coconut water 500ml, 500ml cold water into the pot and green alligator that flooded meat, cook over medium heat.
- Until the next nine ducks near you for taro and carrot stew with duck.
- When taro and carrots are tender, you give mushrooms to taste and add 2 tablespoons of seasoning seeds, ¼ tablespoon salt, 1 tablespoon sweet flour, ½ cup sugar to taste why.
- Off the kitchen, for the scallions, peppers julienne prepared above into ½ spoon with braised duck alligator pepper to add compelling .
- Braised duck alligator eating flavored water taste sweet, slightly sour.
- Duck meat to taste, infused spices, not chewy.
- Carrot, taro, soft cooked mushrooms.
- Dishes with color harmony and specific aroma attractive.
- Braised duck alligator for a large bowl, when ladled out bowls you for the carrots, mushrooms, onions on top to further harmonize food, stunning.
- Sprinkle a little cilantro and pepper on top to increase the attractiveness of the dish.
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