Thirteen fragrant duck leaves knot

Thirteen fragrant duck leaves knot

Introduction:

"A flying duck has been gutted and weighs 10.5 Jin! You can imagine how big it is! Can such a big duck fly? What a flying duck! A flying duck has cut several large pieces and has eaten several meals. Today is the last time. Flying duck is very thick, subcutaneous fat is also thick, braised with soy sauce do not need to put oil, also too much oil, so, add some bean products is delicious! This time, I used thirteen incense. It's delicious! "

Production steps:

Step 1: thaw the flying duck

Step 2: soak in boiling water

Step 3: prepare the seasoning

Step 4: wash the duck and cut it into pieces

Step 5: blanch the duck in boiling water and take it out

Step 6: heat up the oil in the pan, put down ginger, garlic, star anise, cinnamon and pepper

Step 7: add sugar and stir fry duck for 2 minutes

Step 8: add soy sauce and stir fry for 1 minute

Step 9: take the pressure cooker and put in the duck

Step 10: add some water and cooking wine, bring to a boil over high heat, turn down the heat for 20 minutes, and turn off the heat

Step 11: put in the hundred page knot

Step 12: add salt and thirteen spices, bring to a boil over high heat, and bring to a low heat for 10 minutes

Step 13: add chicken essence

Step 14: add scallion and stir well

Materials required:

Flying duck: 500g

Louver knot: 200g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Ginger: right amount

Garlic: right amount

Scallion: right amount

Pepper: right amount

Star anise: right amount

Moderate: Cinnamon

Chicken essence: appropriate amount

Precautions: 1. If the soup is too much, you can open the lid and cook for a while to collect the juice. 2. The flying duck is oily, and the oil should be put as little as possible at the beginning.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: other