Dingxiang duck

Dingxiang duck

Introduction:

"Clove has a strong fragrance. It can be cooked in meat as a spice. It has good curative effect on spleen and stomach weakness, cough and edema, so it is especially suitable for hot summer. The taste is sweet and delicious, and the color is red and bright. "

Production steps:

Step 1: wash the duck leg, marinate it with salt and cooking wine for 10 minutes, then cut the right amount of onion and ginger, and prepare the necessary spices.

Step 2: prepare spices, including cloves, Zanthoxylum, caokuo, cinnamon, geranium and hawthorn. Hawthorn slice is to make the meat cooked quickly. If not, you can put a tomato in it, dice it and cook it together. It tastes good. The best sugar here is rock sugar. It's red and bright.

Step 3: heat the oil pan, add a small amount of oil, when the oil is 70% hot, add green onion and ginger to stir fry the flavor, add duck leg, add a little soy sauce, soy sauce, and warm boiled water.

Step 4: bring to a boil in a large pot, add spice bag, rock sugar and salt, adjust to medium heat, about 40-45 minutes. The standard of judgment is to prick the meat with a chopstick. If it can be done thoroughly, it means it is cooked.

Materials required:

Duck leg: 2

Cloves: 5g

Tsaoko: 3 G

Zanthoxylum: 3 G

Fragrant leaves: 3 G

Cinnamon: 3 G

Hawthorn: 4-5 pieces

Veteran: a little

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

White pepper: a little

Warm water: right amount

Scallion: right amount

Rock sugar: right amount

Ginger slices: right amount

Note: my experience is that there are many spices such as Zanthoxylum and clove. It's better to wrap the spices in a gauze bag. When cooking, the flavor will not be scattered. The gauze bag costs 3 yuan per supermarket and can be reused.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sweet