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Beijing Zhou Hei Ya Franchise Headquarters Zhou Hei Ya Franchise Hotline.> This diving emergency medical response training was led by the American diving team and the diving teams of various countries formulated their own situation scenarios and plans. In this exercise, the Chinese Navy diving team simulated the emergency medical treatment of an underwater diver in danger and unconsciousness by performing cardiopulmonary resuscitation. Zhang Lu - Following the commander's order, two Chinese navy divers quickly entered the water and dived to conduct underwater operations. During the operation, the observer discovered that the diver's early warning signal buoy was rising and falling rapidly. The commander quickly directed the boat to the vicinity of the buoy and ordered the reserve divers to quickly enter the water to cooperate with another diver to carry out the rescue. The assault boat quickly maneuvered to the vicinity of the diver in distress. With the cooperation of the team members, the diver in distress was carried on a stretcher to the assault boat for emergency medical diagnosis and treatment. Members of the diving team performed cardiopulmonary resuscitation on the unconscious team member while contacting the shore medical team to prepare an ambulance. After the divers in the simulated accident regained breathing and consciousness, shore-based rescuers immediately transported the injured into ambulances and sent them to the Diver Treatment Medical Center for decompression treatment. The entire exercise lasts minutes.
.>, making spicy marinade
.> Cut dried chilies into segments such as star anise, sannai, cinnamon, fennel, grass fruit, cloves, Amomum villosum, Sichuan peppercorns, cardamom, paicao, bay leaves, etc. Soak the red yeast rice in water for a while, drain it, put it into a pot, add water and cook until cooked through, then remove the residue and keep the juice for later use.
.>Put the refined oil in a clean pot and heat it until it is 30% hot. Add the dried chili knots, spices and the remaining ginger and onion sections. Stir-fry for a while. Add the fresh soup and red yeast rice water. Add refined salt and MSG and cook. After boiling, lower the heat and simmer for an hour until the spiciness and aroma come out, then it becomes spicy marinade.
.>, braised
.>Put the prepared duck neck into the boiling spicy marinade and stewing it over medium heat for a few minutes. Then turn off the heat and let the duck neck continue to marinate in the spicy sauce. Soak in the juice for a few minutes, then remove and let cool before cutting into pieces for consumption.
.>Notes:
.>It is better to use freshly peeled duck necks in bags. It must be pickled and blanched first before marinating otherwise the fishy smell will be too strong.
.> For dry chili, it is better to choose dry millet chili because this kind of chili is bright red in color and has a strong spiciness. After cutting the peppers into sections, the pepper seeds should also be retained because the pepper seeds can also increase the flavor of the marinade. When frying dried chili peppers, it is advisable to add a little more refined oil and stir-fry them (avoid burning them until they become spicy). Add them to fresh soup and cook them to highlight their spiciness.
.> Braised duck neck restaurants all claim to use dozens of spices. In fact, the number of spices does not lie in the variety and the quantity. Only eight or nine types are enough. The key is to master the dosage and proportion. The spices achieve a harmonious effect and present a subtle fragrance.
.>Beijing Xinxiang Tianhe Catering Management Co., Ltd.
.>Zhang Lu
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.>Address: Nanyuan Folk Tourism, Fengtai District, Beijing Wenhua Street East