Stewed duck

Stewed duck

Introduction:

"I haven't made this duck for a long time. One Saturday, I was idle, so I bought half of it. As a result, it tastes delicious. Unfortunately, only the last picture was taken and the process was not recorded. Two days ago, I bought a whole fresh duck and did the same. Everyone says it's delicious. It's not greasy. It's very fragrant. "

Production steps:

Step 1: clean the duck, put some oil in the pan, and fry the duck in the hot pan.

Step 2: after both sides of the duck are decocted and colored a little, pour soy sauce on the whole duck evenly (mixed with soy sauce and soy sauce). Until the whole duck is evenly colored.

Step 3: put the prepared marinade into the pot, add appropriate amount of water, I also added the remaining marinade, which was refrigerated. Then cover and marinate for 30 minutes. Remember to help the duck turn over in the middle, so that it can be evenly heated and tasted.

Step 4: after the stew is finished, there is not much soup left. You can pack it and seal it with a safety box when it's cold. You can use the stew next time. After the duck is cooled, cut it well, pour a little marinade on it, steam it on the water for two minutes, then it can be cooked.

Materials required:

Duck: one

Peanut oil: 10g

Ginger slices: 3

Garlic: 1

Tangerine peel: one

Star anise: 8 capsules

Cinnamon: a section

Fennel: small amount

Soy sauce: 20g

Scallion white: two sections

Salt: right amount

Note: the rest can be packed and frozen with a safety box after it is cold. The next time the brine can be used, the brine is old and has more flavor. Recycle it for three times and then pour it out.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: Maotai flavor