The fields that have just been harvested have just been left bare, becoming healthy land for the flock of ducks running in the open fields to roar with fallen golden grains. The flock of ducks became fertile and fat, and was later included in the list of top products for the Lunar New Year feast.
People can eat ducks all year round like chickens, goose and goose. However, the best duck is in the summer, from May to the seventh lunar month. It is no coincidence, because it is the best growth stage of all things in the "Xuan Sinh, lowering" round. As a result, ducks have abundant food sources in both land (fields) and underwater (pond). Duck meat is not fragrant, fatty, delicious.
At that time, crocodiles began to turn sour, the Brazil and Brazil were already soft, the fresh bamboo shoots were slow to grow, promising to create the "s most delicious duck dishes of the year". Ducks over 70 days old, with healthy feathers, just enough to "ctory" are the best time to "change their lives".
Therefore, during the Lunar New Year, we often see the shape of the duck through a standard plate of stewed soup to the point of being able to hang a slice of the house, a plate of duck boiled with garlic fish sauce, a plate of pineapple stewed intestines and a bowl of crocodile duck, shrimp potatoes with herbs or bamboo shoots. Every dish is fragrant and delicious.
However, there is a more special duck dish, very suitable to pick up on the occasion of the Lunar New Year, which is an occasion for large gatherings to party and eat. This duck dish is inherently very labor-intensive, so it has to be crowded to make dried frog. The delicious and elaborate dishes are only treated well on this occasion. That is the duck slash-shaped vinegar dish.
Ham, I heard it was sour, cool, and clear, right? Duck meat is inherently weldable, and can be balanced with the pure dishes of the Lunar New Year's Eve tray. Now, when used as a pickled cucumber, it comes with many herbs and raw vegetables, so it is even more delicious and refreshing.
But don't rush to think that this is a simple dish like duck salad because you are "ripped off". The word "loving the spinach" must be used correctly, because to get a slashed spinach, it takes a lot of effort to prepare ingredients, prepare, prepare, process and prepare. If on a cold day there is a mon ngon thang that is the most fussy, on a hot day there is a mon ga ga ga chat that is the most fussy.
Look at the "buy" list of slashed duck for a detailed image. The right spat is a flock of ducks running in the fields that is just in the size of a "winged" bucket, so the meat is fatty, fatty, firm, sweet and importantly fragrant. Among poultry varieties, it can be affirmed that duck meat is the most fragrant, with a very characteristic aroma that is easy to recognize.
That is why people call duck meat "odscented", that is, fragrant meat. That fragrance comes mainly from the duck fat, which is very popular and precious to chefs, often separated to press the fat in the broth to make fragrance for other dishes. Chicken fat may be beautiful because of its golden yellow color, but duck fat is called " painful rice".
The second part of the slashed duck is pork skin and you also have to choose a third part that only harmonizes both lean fat and thin skin. Next are sticky rice, pork leg, duck eggs, vermicelli or fresh vermicelli, shrimp paste, Immediate vinegar and vegetables including tripe green leaves, thinly sliced banana stems, Doi, mischief, fresh bamboo shoots, onions, sea worms, lemons, chili...
Ducks make hair clean, rub salt and ginger wine to eliminate odors and then wash, separate hearts. Boiled duck, take out to drain and wait to cool completely. Cinnamon meat is also boiled in a pot of duck boiled, when cooked and soaked in ice water for white and crispy meat. The duck's heart is also boiled and then cooled. Particularly, the liver is boiled with a separate pot.
When all the meat has cooled, switch to the sliced part. Ducks are mixed into large pieces, then filter the bones, then cut into long pieces to taste. Particularly for the wings, legs, garlic, neck to cut into pieces and then put on a plate for the "elderly" to enjoy the wine before eating the duck.
The filtered duck bones are put into a pot of duck broth to simmer with a few slices of old sea worms and grilled onions. After about 30 minutes, lower the pot, remove the bones andenh, filter the water and mix with theam and spices to make the pulp rich and sour. Then let theam pot cool.
The meat is thinly sliced, the pieces must have enough part. Sliced liver is very thin because if thick will cause feelings when eating. The duck's heart has just eaten. Duck eggs are thin, sliced like a vermicelli. Silk rolls also become fibers, the longer the more beautiful, avoiding crumbs or crushes.
The meat is done, but any meat is done, it must be done again. The banana stems are thinly sliced and soaked in water to make white, but left to dark as " tools" to scold and die. The fresh bamboo shoots are boiled and then sliced into strands. Refined mussel vermicelli, arranged straight to avoid confusion and slices.
When there is nothing left to say, it means everything is half done. Now it is time for the other half to discuss how to make the slashed vinegar tray beautiful, worthy of being a feast to enjoy on the Lunar New Year. At first glance, I saw that there was a lot of need for bowls.
In the middle of the tray is a bowl of lemon and chili shrimp paste beaten with light pink foam. Shrimp paste is very suitable for sliced vinegar dishes like this. Next to it was a bowl of roasted yellow peanuts with peels. These two bowls are placed between the trays so that everyone can easily take them. Around are plates of duck meat, pork rolls, ham, eggs, vermicelli, fresh vermicelli, liver, duck intestines, bamboo shoots, and shredded vegetables. Outside is a pot of vinegar.
Now it's time to enjoy the sliced duck fin. Line up with vermicelli or fresh vermicelli to taste, then arrange vegetables, bamboo shoots, meat, eggs, pigs, intestines, sprinkle a few peanuts on top, drizzle with shrimp paste and pour a tablespoon of vinegar. It was a complete piece of slashed tamarind duck, just waiting for the teeth to work.
In the oral cavity, the piece of duck duck is gaping the sweetness of duck meat, the fat taste of the bacon, the fleshy taste of the sticky rice and the duck's heart, the sweetness of the sausage and the elbow of the bamboo shoots, the cool taste of banana, the pleasant sour taste of vinegar water in the characteristic aroma of shrimp sauce, cilantro and apricot leaf ...
Wherever you eat, you feel welcome. Then when his face was a bit hot from the enzyme of sticky rice wine, I took a bowl of vinegar to hop. The aroma of duck hiding in the clear water and this sour taste suddenly cooled down to the point of human understanding. What a feast of chives!
