Duck in wine sauce

Duck in wine sauce

Introduction:

"The roast duck is too greasy, and the braised duck always has a fishy smell, so I figured out this duck by myself. Because it mainly uses soy sauce and wine seasoning, it was named" sauce wine duck. "

Production steps:

Step 1: first of all, fry the duck. When frying, put a small spoon of oil into it. Turn the duck skin side down. The fat in the duck skin flows out when heated. Pour the fried duck oil out of it. This is also the secret of this dish.

Step 2: when frying duck over low heat, you can prepare onion and ginger slices, a small bowl of yellow rice wine and a small bowl of soy sauce. I used garlic wine and wine instead of rice wine. You can use yellow rice wine.

Step 3: fry the duck for 10 minutes, then pour out the duck oil. Pour soy sauce and rice wine into a pan, turn the duck over for coloring, 10 minutes, low heat.

Step 4: change the casserole, pour the duck and the sauce soup into the casserole, add appropriate amount of water, onion and ginger slices. Bring to a boil over high heat, turn to low heat and simmer for about 50 minutes.

Step 5: when the sauce in the casserole is thick, pour in the honey and then color it. This step is too troublesome and can be omitted. It's a dish.

Step 6: serve with vegetables and rice.

Materials required:

Duck: half a duck

Onion and ginger: 50g each

Veteran: a small bowl

Yellow rice wine: a small bowl

Note: if you think it's a waste of heat to make half a duck, you can also make a few more ducks, refrigerate them, and steam them when eating.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh