Braised duck in soy sauce

Braised duck in soy sauce

Introduction:

Production steps:

Step 1: wash the duck, chop it into small pieces, drain it or wipe it with kitchen paper towel (try to dry it as much as possible, otherwise it will not work well when frying); after the pan is heated, put the duck pieces skin down into the pan (no oil, nothing)

Step 2: slowly fry until the duck skin is oily and golden yellow; then stir fry for a while to make each side of the duck sear; at this time, if you feel that the oil is too much or too oily, you can pour some oil out of the pan, but don't pour it out completely, because you have to fry spices next

Step 3: add ginger, onion and garlic, dried pepper, dried Chinese prickly ash, star anise clove, then add rice wine, stir fry; then add brown sugar, stir fry; then add seafood sauce and soy sauce, stir fry and stir fry to add fragrance; feel that ducks are wrapped in seasoning, when all kinds of flavors are integrated, add appropriate amount of water, I only add about 1 / 2cup (not too much, because before fried and fried so much) After a long time, the duck is almost cooked, but it's not soft enough, just add some water to make it soft; cover the pot and simmer for about 20 minutes, or to your favorite soft degree

Step 4: when stewing the duck, wash the pepper and cut it into rings; after the duck is soft, remove the lid of the pot and stir fry over high heat until the juice is basically collected; add the pepper and stir fry until the pepper is broken. In fact, the taste is basically enough, but I'd like to taste it before I start the pot. Everyone has different preferences for the saltiness. If they think it's light, just add a few grains of salt

Materials required:

Duck: half (about 900g)

Fresh pepper: 200g

Ginger: a large piece, sliced

Garlic: half head, peeled and flattened

Scallion: 1, sliced

Fragrant leaves: 2 pieces

Star anise: 1

Cloves: 3

Dried pepper: 1 pinch

Dried pepper: 5

Seafood sauce: about 2tbsp

Rice wine: 1tbsp

Fresh: 1tbsp

Brown sugar: 1 and 1 / 2tsp

Water: about 1 / 2cup

Sea salt: a little or no

Note: at the beginning, frying duck skin downward to get duck oil needs a little patience, which may take a long time, but this step is also very important for me, otherwise the duck will be greasy. Finally, the time of stewing with water is not necessarily related to the time of frying duck. Anyway, just taste it and feel that the duck meat is soft enough.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy